Time for another Flash Back Friday. I made these oven barbecued ribs again. Actually last time I did them in the Sous Vide and this time I made them in the oven. They just come out so tender and delicious. Make sure that you remove the silverskin from the back of the ribs. It's a little difficult to grab. Since the last time I made them I found an easy way to remove it. Grab hold of it with a paper towel. Once it gets started, it peels right off in one piece (very satisfying!). Then you are all ready to do the rub.
Want to build up those arm muscles. There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil. Add a little salt to help the onions along. Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a
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