Sorry I’ve been absent around here lately. I can’t believe that it’s been a little over two weeks since I last posted. Between my full-time teaching job and making inventory for my Etsy shop, life has been a little busy.
I love trying out new recipes when I have the time. This isn’t necessarily a recipe but more of a combination of tips I’ve read all over the internet. We went to Costco today to find something “new” for dinner and found these pork ribs with a mild rub on them. Then we bought a bag of fingerling potatoes, and we already had the fresh brussel sprouts.
This dinner was delicious! I love dinners that aren’t labor intensive.
1. Turn grill on and preheat oven to 300 degrees.
2. Cut rack of ribs into sections small enough to fit on your cookie sheet.
3. Sear ribs on each side for 8 minutes per side.
4. Place each seared rib section meat-side down on two layers of foil and cover with another two layers of foil, crimping sides up. Put rib “pockets” on cookie sheet.
5. Bake ribs for 2 hours, until meat pulls away from the bone.
6. While ribs are baking and only have about 1/2 hour left, prep all vegetables. Slice potatoes (10-15 potatoes) and brussel sprouts (about 1 lb.) in half. For the potatoes I put one packet of onion soup mix, like Knorr, and a few tablespoons of olive oil into a gallon ziploc. Then add potatoes and shake until well coated. Place the coated potatoes into a 9 x 13 pan. For the brussel sprouts, I used coarse Kosher salt, pepper, garlic powder, and diced minced onion, along with 3 tablespoons of olive oil in a new gallon ziploc. Add halved brussel sprouts into gallon ziploc and shake until well coated. I placed these into an 8 x 8 pan.
7. Once ribs have cooked for 2 hours, take cookie sheet out of oven. Turn oven up to 425 degrees and roast the veggies for 25 minutes.
8. Open rib “pockets” and using a basting brush spread some of your favorite barbecue sauce over each side of the ribs. Close foil “pocket” back up and place cookie sheet back in oven for the last 10 minutes of the veggies cooking.
9. After everything is done cooking, cut your ribs into serving sizes (2-3 ribs). Or if your husband is like mine, take your own full section. 🙂
10. Serve it all up on a plate and ENJOY!
*Leftovers were even great the next day at lunch!