New Year’s Day Ribs…or Any Day!

Sticking with a theme that packaged food is better than mom's food, my son asked that the ribs I was making to welcome 2014 be smothered with bottled sauce. And I almost did it! But with my hand poised on 2 (!) overpriced condiments, I figured out a last minute compromise.

A good friend gave me Ina Garten's “Barefoot Contessa Foolproof”. The barbecue sauce recipe (click here for recipe) uses a combination of pantry staples and fave bottled condiments. It is now a family favorite. As suggested by Ina, I used St. Louis ribs – I think they're meatier anyway. I also had no desire to start a midwinter grill, so I cooked them covered, and smothered in sauce, at 350 for 1 3/4 hours. Then mopped and broiled for a nice crunch.

Eat – B

(The recipe makes plenty of sauce for dipping and making BBQ chicken at a later date!)

 

Sauce!

I say this with love…even my husband can make this tomato sauce. He was the first to call me and discuss the obit of our grand dame of Italian cooking, Marcella Hazan. That's where I saw the recipe, ringing bells about butter and tomatoes that had faded from memory. (Click here for the recipe)

My advice – add this weapon to your arsenal of kitchen favorites. The handful of ingredients are readily available from pantry and fridge – a savior for last minute family dinners or entertaining.

And let's not pretend that you are butter averse…I saw you eating over-priced pastries at the farmer's market. 😉

Btw – I didn't have enough canned tomatoes, adding chunks of late summer faves doesn't hurt a bit.

Mangia – B