Apple Cider Ribs and Rosemary Yukon Potatoes

Apple Cider Ribs and Rosemary Yukon Potatoes

I have recently found the most amazing rib recipe that even rivals my Dad's - which is an incredible feat! The ribs are rubbed with spice and marinated in apple cider over night, slow roasted in the oven with brown sugar and then finished on the grill with your favorite barbeque sauce (I've included mine!). The meat literally falls off the bones and has an incredible apple flavor undertone. It's not difficult at all, just time consuming. I've also included a recipe for Rosemary Yukon Potatoes which are a delicious side dish that is simple and yet tasty. Yukon Gold potatoes come in several sizes and they're all great. They have a rich buttery flavor and are a beautiful gold color. The key to success is having a very hot oven and not turning them until they are golden brown. I just told Brian that I don't even like other potatoes anymore. They are that delicious. You'll notice that I like to use a lot of fresh herbs - they really do make a difference. I have recently begun growing fresh basil, rosemary, parsley, and cilantro plants in the house so I can have them on hand at all times!

origin - Emeril Lagasse and Lisa Lou's
difficult - simple but time consuming

1 rack pork ribs (baby back or regular)
5 cups apple cider
onion powder
salt/pepper
oregano
thyme
1 cup brown sugar
Barbeque Sauce - recipe follows

Cut rack of ribs in half. Sprinkle and rub both sides with onion powder, salt, pepper, oregano and thyme OR favorite rub. Put in a dish large enough to lay both pieces of meat side by side and cover with apple cider. Cover and refrigerate for 8-24 hours. Remove from apple cider and pat dry with paper towels. Lay down a large piece of tin foil and saran wrap on top of foil. Place one portion of ribs on and pack flesh side with brown sugar. Close up saran wrap and then foil to form a pouch - be careful not to have any holes that the steam and liquid can escape. Be sure to use quality saran wrap - you can use foil only if you like. Continue with next set of ribs. Place on cookie sheet and bake at 350 degrees for 1 1/2 - 2 hours. Remove from pouches and let sit until room temperature. Grill on medium to high heat and baste with barbeque sauce for approximately 8-10 minutes.

Barbeque Sauce
1/2 cup finely chopped onion - I prefer vidalia but yellow would be fine
1 tbsp. butter
1 cup catsup
3/4 cup apple cider vinegar (or 1/2 cup red wine vinegar)
3 tbsp. worceshtire sauce
juice of one lemon
2 bay leaves
1/4 cup dark brown sugar
2 tbsp. hot sauce *I prefer red devil, but if using tobasco, only use a few shakes
2 tbsp dijon mustard
1/4 cup maple syrup
1 tbsp. onion powder
dash cayenne pepper
1/4 cup red wine *recipe works fine without

Saute onion in butter until soft - about 5 minutes. Add remaining ingredients and combine, simmer over low-medium heat for approximately 20 minutes, until slightly reduced. Slather on the ribs and serve extra sauce on the side!

Rosemary Yukon Gold Potatoes
1 1/2 - 2 lbs yukon gold potatoes quartered into 1 inch pieces
1/4 cup olive oil
salt/pepper to taste
1 tbsp. fresh rosemary chopped *feel free to use dried, but make sure to grind up

Toss potatoes with olive oil, salt, pepper and rosemary. Bake in 430 degree preheated oven until gold brown. Be careful not to try and turn them too early or they will stick to the pan.