After being buried under almost 90 inches of snow and ice, having nine snow days and hearing daily reports of collapsing roofs, we were more than thrilled to hear about Food is Love's Summer in the Kitchen Blog Party and just had to participate. Then Amy got a cold, and work was crazy-hectic when she returned, and the weather became sunny and (gasp) warm - 63 degrees! So when we were finally able to have our summer-themed party, it was much easier to get in the spirit! Thanks to Laurie of Food is Love for organizing "The Revolution" and for the inspiration!
A bright yellow tablecloth, a rack of ribs, some baked beans, corn on the cob and watermelon. This is summer to us. Unfortunately, our grill is still somewhat surrounded by snow, so we made our ribs in the oven and they were still falling off the bone flavorful. Our secret is a wonderful seasoning we discovered from Red Monkey Foods called Stone Ground Spicy Mustard. We love its spicy kick, but any ground mustard would work in this simple recipe. While the ribs were cooking, we set up our table, set our I-pods to play some Jimmy Buffett and made some spiked lemonade. We could almost feel the sun shining on our backs and the grass beneath our feet. Almost!
Ingredients:
note: we used Red Monkey Foods Stone Ground Spicy Mustard and wildflower honey
1 rack of baby back spare ribs
2 tablespoons ground mustard
3 tablespoons honey
The night before, rub the ribs all over with the ground mustard or mustard seasoning. Wrap in plastic wrap and refrigerate. When ready to prepare, heat oven to 350 degrees. Cover a large baking pan with enough foil to "tent" the ribs. Place the ribs on the foil, bone side down, and make a loose tent around the ribs so that the foil does not touch the top of the ribs. Fill the bottom of the pan with about 1/4-inch of water and place in the oven. Cook for an hour. Remove the ribs from the oven and unwrap them. Place them, uncovered, on a baking sheet and brush them with the honey. Raise the oven temperature to 400 degrees and cook another 15 minutes. If not browned to your liking, put the ribs under a high broiler for a few minutes. Allow to rest, cut and serve.
