Spicy Ribs + Sautéed Onions & Potato Mash

Hey guys! This week’s recipe is a classic rib dinner. It’s simple and quick; but tastes rich and spicy.

spicy ribsThis recipe is designed for two (or one very hungry person). So just double it for every additional two.

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

 

 Step one:

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)

Step two:

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.

Step three:

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.

Step four:

Serve! Nom nom nom!

 

-Dannielle

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About nionvox

I'm the alpha kitty around here, and founder of the website. Rawr.
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  • May

    You really only cook the ribs for 50 minutes? Just want to make sure :)

    • Nionvox

      Yup! These baby back ribs were fresh and generally are pretty thin. It takes much less time to cook if you remove the skin on the bottom :) But with any recipe, go by your best judgement – some people’s ovens run hotter than others.