The Newbie Cook
- 17,353 forkfuls since 16.Oct.10
Making everything for the first time
I made this last night and, to my surprise, it was pretty good for an extremely simple meal that that is thrown together in a hurry. I used similar herbs to the ones I used for my blackened trout recipe since it really worked out well.
Like the salmon recipe where I used store-bought teriyaki, I also used commercial barbecue sauce for this one. Not only is it handy but I really, really like Hunt’s Hickory and Brown Sugar Barbecue sauce. I also use it whenever I want to make no-stress baby back ribs. (Mostly because it’s so easy to ask Chris to do the marinating.) But, for this recipe, you can use any barbecue sauce of your choice whether it’s homemade or store-bought.
I served this one with shrimp with dill as an appetizer and a side of sliced eggplant — sauteed in a tiny amount of extra virgin olive oil — and chopped fresh tomatoes. While the ribs were baking, I prepared and chilled the appetizer and cooked the eggplant. It took around an hour to prepare and cook the whole meal.
Check out the recipe after the jump. 🙂
Barbecued Pork Spareribs
You can double the recipe and add around 15 minutes to the cooking time to serve 4
4 bone-in pork spareribs
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
3 chives stalks, sliced in one-inch long pieces
a sprig of tarragon leaves
1/4 cup of your favorite barbecue sauce, add more if needed