365 Challenge Post 16 of 365- YUMMMM RIBS...

Yes I actually cooked again and under the quite intense watchful gaze of not only hub but the critics (I mean girls) I made boneless short ribs tonight. I looked up some recipes on AllRecipes.com and then went to town with my own concoction. Those of you who know me personally know how much I loooove to follow directions NOT so of course I cook the same way and sometimes it works and sometimes it doesn't, you never know till you try right, and food network I am not...Suzanne if you don't like to watch me put in zippers I dare you ladies to come try out my dad's recipe for artichokes sometime just don't watch me cook'em lol

OK so here is a basic recipe that I made:

in a deep sauce pot on the stove top
Olive oil (bout a capful)
onion pieces (sauteed in oil till brown)
as onions are cooking I added salt, pepper, ground hot pepper, garlic powder
take ribs out of package and cut off all visible outside fatty pieces (I mean really you should have chosen some that did not have too much fat on them way back at the store)
while this concoction is all simmering on low on a plate on the side I mixed flour and garlic salt and pepper and organic sugar....when the onions are brown and it smells good I dipped the ribs each into the plate turning and coating them then toss them into the pan to brown
with my fav wooden spoon I turn and scrape the (not burnt)stuff off the bottom to be able to mix with the ribs better!
When the ribs are nice and brown and smelling good dump your fav bbq sauce on them, enough to cover them each (meaning not like a pot full but enough to be able to make some good sauce and each rib can comfortably sit in sauce to it's top)
add in some red wine vinegar, turn the heat down to med and then low till it is nice and bubbly stir a few times, cover and resist urges to keep taking off lid and smelling

After about an hour of bubbling and some small stirring activity along the way turn off put on a plate and eat with a fork, a sharp knife and make sure you put some of the bubbling sauce on top ooooo it was soooooo good --top it off with a salad with Paul Newman's Creamy Caesar dressing (not only is it a good side dish but it makes you feel like you have balanced the carnivore with a healthy green salad and it alleviates all thoughts of food/calorie/beefy guilt over the aformentioned rib and bubbling sauce recipe)


No really enjoy...feel free to experiment. My Nana cooked like this and a pinch of this a tad of that is exactly how I like it!

PS and the girls refused to have any part of the tasting session as their taste buds have been corrupted by past cooking experiments ala mom but hub had one and declared it 'pretty good'

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