August 28, 2012

Ribs and Potatoes




Tell me those potatoes don't look delicious. And those ribs! I can't emphasize enough, about how much I love dinners I can just toss in the oven. Aside from the mushrooms which were sautéed in a pat of butter and 73 cloves of garlic and the boiled edamame beans which were seasoned with soy sauce, the ribs and potatoes only took about 10 minutes to prep and then into the oven.

Baby potatoes are my favourite to use, but regular white or yellow ones will do just fine when it comes to roasting them. I put a good sprinkling of salt, a touch of pepper, a couple teaspoons of granulated garlic, dehydrated onion flakes and smoked paprika on the washed a halved taters. In addition to that, some yummy olive oil! 40 minutes later, golden, crisp goodness. For some extra crunchiness, one could also toss some bread crumbs in before roasting, but I didn't have any. They were still delicious. They were delicious 3 days later when I reheated them in the microwave and then in the mini oven. I love potatoes. 

I used bottled barbeque sauce (Sweet Baby Ray's Original) and graced it with some Johnnie Walker at my Pop's request. The ribs were a hit!

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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