Sunday, April 10, 2011

A Masterful Day: A Golf Tournament and Southern-Style Ribs Warm Up Chilly New York; Two Recipes That Score in the Kitchen

Sweet and Sticky Rack of Ribs.

Today I had a rare Sunday: One daughter went to watch the Yankee game with friends and we saw the rest of the family at brunch this morning at my sister and brother-in-laws' house. After brunch, my husband went to the office to work on our taxes and I was home alone. It was quiet, too quiet!

I knew the Master's golf tournament was on TV. I'm not a huge fan of golf but for some reason this is one match that I love to watch because it's held around the time of year when it gets a bit warmer here in New York. Down south in Augusta where it's held, it's even more so. I especially love the sound of the twittering birds you hear from time to time and wonder every year if they're real or fake. gives one hope that the cold days are done.

This past week, the New York Times ran a story on oven baked ribs. It reminded me that I had a few recipes in my files and thought this might be a good day to give two of them a try. Preparing ribs is a  messy task but it's so worth it at the end when the juicy, sticky meat falls off the bone merely from putting a fork near it.

The recipes are for pork ribs, one for a rack, the other for individual country-style ribs. Both were juicy and sweet but I think I liked the racked ribs a bit more. Ribs have a long cooking time and it allowed me to catch some great golf in what might be one of the more exciting Master's Tournaments.

By the time my husband came home, South African Charl Schwartzel was wearing the green blazer and the aroma of southern style ribs wafted throughout the house. It was the next best thing to being in Georgia!

Coat both sides of ribs with the sauce.

Sweet and Sticky Rack of Ribs
Ribs Ingredients
1 rack of pork ribs (about 12 ribs)
Whole garlic cloves, halved
Salt and pepper to taste

Sauce Ingredients
Mix together
1/2 cup of tomato ketchup and 1/2 cup honey
Add 1/4 cup balsamic vinegar
2 tablespoons each of molasses, Dijon mustard, Lea and Perins Worcestershire sauce
Juice of one lemon
1/2 cup light brown sugar
1 onion chopped


  • Salt ribs front and back, cover and place in 3oo degree oven for 2 and a half hours.
  • Prepare the sauce and when ribs are finished cooking douse both sides with the sauce using a brush.
  • Turn oven to broil and cook ribs for 5 minutes more on each side.
  • Sauce should be bubbly.
  • Lower oven to bake at 200 degrees. Add the rest of sauce to ribs and bake for another 15 minutes.
  • Serve immediately.

Country Style 
Barbecued Pork Ribs 
8 country style pork ribs with bones
Juice of one lemon
1 small onion, chopped
1/4 cup brown sugar
Dash Tabasco sauce
1 ripe apple
1/4 cup molasses
1/4 cup chopped parsley
1/4 cup olive oil
1/4 cup catchup


  • Put half the chopped onion in a deep oven pan. Trim fat from the ribs, place in pan and cover with rest of onions
  • Pour lemon juice over the ribs. broil in a preheated 375°F oven for 45 minutes, uncovered.
  • While the ribs are browning, combine the rest of the sauce in a processor.
  • When the ribs have browned, remove the liquid in the pan (leave the onion) and top with the sauce.
  • Cover the pan tightly with aluminum foil or lid if your pan has one and bake at 425 degrees for about 2 hours. Uncover and bake for about 30 minutes more. The meat should fall off the bones and the sauce is halved.

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