Friday, April 7, 2017

Baby Back Ribs with Corn, Asparagus and Pear/Celery Salad

My granddaughter Cristen loves some Baby Back Ribs, so I picked up some Kansas City ribs at the local grocery store. They were already wrapped in  the famous Kansas City tomato molasses based sauce, so I only added some garlic powder and season salt before baking them. Set your oven at 275F place ribs on a foil covered baking sheet and cover the ribs in foil. Bake for 2 hours for one rack or 3 hours for two racks.. Once the ribs are done uncover and smother with a cup of your favorite BBQ sauce. Increase heat to 500F. Prepare corn on the cob and asparagus on another foil lined baking sheet if cooking 2 racks of ribs. If only one rack, use the same baking sheet, place corn on one side and asparagus on the other. Drizzle olive oil over the corn and asparagus, salt and pepper to taste. Place the food in oven and cook for an additional 10-15 minutes.

Pear/Celery Salad ingredients:
6 servings

4 stalks of celery, diced 1/2 inch
2 pears, sliced
2 Tablespoons honey
2 Tablespoons raspberry vinegar
1/4 teaspoon salt
1 cup grated white cheddar cheese (I only had regular)
*1/2 cup toasted pecans (I toasted some slivered almonds)
6 leaves of butterhead lettuce
Pepper, to taste


Place diced celery in a bowl of cold water for 15 minutes. Meanwhile, combine the honey, raspberry vinegar and salt in a medium size bowl. Add the pears and coat well. Then add the celery and cheese and stir. In each bowl place the lettuce then add the salad, top with the nuts and serve. Yum Yum

*Toasting pecans or almonds. Preheat oven to 350F. On a foil lined baking sheet place nuts in a single layer and bake 3-4 minutes. Half way through stir. Keep watch every minute or so to get desired color.

She likes it...hey Cristen!

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