Spareribs Concluded

And now the conclusion to yesterday’s post on my spareribs dinner.

Above you see the ribs after they’ve baked in a 290° (f) oven for about 3½ hours. Sorry, no smoker here; I live in Jersey, not Kansas City or Texas. But this is pre-sauce. All you see is the rub cooked in.

Here they are after the sauce has been applied. I generally do two applications. I add the sauce (a light coating; I wanna taste the meat) and spread it evenly. Then it’s back into the oven until it’s cooked in. Then I do another thin (even thinner this time) coating with sauce and put it under the broiler. The above pictured ribs are the fruit of that labor.

And on the side a nice and simple pasta salad. This is my absolute favorite pasta salad and it’s easy to make. Boil a pound of corkscrew pasta until al dente and then drain. To that add one can of drained black olives that have been halved and roughly 10 oz. of chopped broccoli. You can use fresh or frozen; whatever you have on hand. Mix this with one carafe of Good Seasons Italian salad dressing and then mix until everything is incorporated. Add salt & pepper to taste.

And here’s the finished meal. Spareribs with pasta salad; (store bought) roasted potato wedges; and a Grands buttermilk biscuit. I can assure you that it was delicious!



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