Hey guys! This week’s recipe is a classic rib dinner. It’s simple and quick; but tastes rich and spicy.
You will need:
- 1 large rack of baby back ribs
- 2 T Sriracha/chilli sauce
- Garlic powder
- Onion powder
- Salt & Pepper
- 1/2 cup cocktail onions, peeled
- 1 large white onion, peeled and cut into strips
- 1/2 cup red wine
- 5 small Yukon/Russet potatoes, or 3 large ones (approx)
- Butter. Lots.
- 1/4 cup olive oil
Preheat oven to 350. Prep ribs by peeling off the membrane on the back (slip a knife underneath, lift so it detaches a bit, then cut a slit – you now have a tab to pull it off with. Use a paper towel to get a better grip if needed)
Brush with Sriracha, garlic/onion powder melted in 2T butter. Season with salt and pepper.
Put in the oven while you work on the onions. (350 for the first 30mins, then 400 for the last 20 mins to brown)
Massacre those onions! Er, don’t cry though. Saute in butter, in a saucepan on med-high until browning at the edges. Add a splash of red wine to de-glaze scrape the sides down and leave on medium heat to soften.
Quarter the potatoes, set in salted boiling water until tender. Drain, add 3T butter, 1/4c olive oil and salt to taste. Mash, then whip with a fork until mostly smooth.
Serve! Nom nom nom!