Okay, let me be honest with you guys. We're all friends here. I started this blog because I have no patience, and am very hard on myself. If I fail at something, especially in the kitchen, I regress to four-year-old Brigitt... and my mother is the only one who thinks she is cute. I stomp and yell, and demand candy, dang it, I deserve it! This blog is helping me become more responsible. I feel that I have to at least try. For you. My millions of fans.

This is the delicious dinner I made myself and Husband tonight! It was remarkable. And I ate it all. Feel free to judge me - you would have second thoughts if you tried it.


Now let me start by saying this is not a Parisian four star dish. But when you eat nothing but Hot Pockets and spaghetti for a year straight, this is the Holy Grail. The Holy Rib Grail. For some reason, I have been on a spicy kick! These ribs were H-O-T. (But if you ask Husband, he would say they were closer to a two on the Mild to Face Melting Scale. I am a weeny.) I got this recipe from The Book! After much deliberation on what side dish to serve with this barbecued goodness, I decided on a baked potato recipe  from Kristin at Iowa Girl Eats that didn't require an hour of alone time with my oven. The result was a party in my mouth - a delicious sweet and spicy barbecue plate that made me throw all my freezer dinners out the window.


Oven-Barbecued Ribs, Better Homes and Gardens New Cookbook (15th ed.)
Prep: 25 minutes / Bake: 90 minutes / Makes: 4 servings


Ingredients: 

• 3 to 4 pounds pork lion back ribs
• 3/4 cup ketchup
• 3/4 cup water
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 to 1/2 tsp cayenne pepper (The more, the spicier! I used 1/2 tsp.)
• 1 cup finely chopped onion (I found that this was too much onion for my taste. I used about 1/2 cup.)

Directions:

1. Preheat oven to 350 F. If desired, cut ribs into serving-size pieces. Place the ribs, bone sides down, in a large shallow roasting pan. Bake, covered, for 60 minutes. Carefully drain off fat in roasting pan.
2. Meanwhile, for sauce, in a medium bowl combine all other ingredients, except onion. Mix well, then stir in onion. Pour sauce over ribs. Bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce. Pass sauce with ribs.