Friday, 13 July 2012

BBQ Beer Ribs
Warm Sweet Potato Salad

BBQ Beer Ribs with Warm Sweet Potato Salad

Sometimes low and slow is a great way to have fun without the fuss.  This main cooks while you can enjoy yourself either preparing for your family and friends without rushing

1/2 lager beer
2 tbsp chipotle rub
2 tsp garlic powder
1 tbsp oregano
1cup BBQ sauce

1 side of ribs, breast bone removed
(if it is attached follow the horizontal bend in the ribs and cut it off.  This can be used for stew, or tomato sauce.  See post)

1 sweet potato peeled, cubed
1 large yellow onion, in jacket
1 ear of corn, in husk

1 tsp maple syrup
juice of  1 lime
1 tbsp chopped chives
1 tbsp chopped tarragon

salt & pepper to taste

Place ribs in a large non reactive roasting pan. Pour beer over ribs.  Sprinkle all of the spices, herbs, BBQ sauce and season to taste both sides.

Bake covered for 1 1/2hrs in a preheated 350F oven.

After ribs have been cooking for 1/2 hr, drizzle, the sweet potato lightly with EVOO.  Season to taste then place in oven to roast. Place the onion in oven on the rack.

Prepare salad dressing, season to taste, set aside.

Remove ribs from oven and BBQ to crisp on a heated BBQ on med high, check for seasoning, brush the marinating liquid to baste every 10min.  This should take 30-60min more to cook depending on your desire of crispness.

Place corn in it's husk on BBQ and blacken turning to distribute heat 5-10min.  The corn steams in its own moisture and the silk/husk peels off easily.

Remove husk from corn when cool enough to handle and discard.  Cut corn off cob by placing in a bowl flat end down and using a sharp knife against cob, slice off kernels downwards.

Check doneness of sweet potato & onion.  If a sharp knife pierces through easily it is cooked.
Peel onion and slice crosswise.

In a large mixing bowl combine potato, corn, onion, season to taste. Pour over dressing.  Toss to coat.

Serve warm salad with ribs.

This can be marinated up to 2 days in advance, refrigerated

Enjoy with love!

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