Oven baked quick ribs, cornbread, beans and green beans

Posted on August 1, 2011


ribs at 2mph

A discussion about ribs during last Sunday’s meal is what got me thinking about making them for supper this week. I’d never made them before, and probably have only eaten them twice or three times in my life. Seemed like a decent undertaking for a Sunday.

I’d received a recipe for cornbread earlier in the week. I wanted to use up fresh corn from my CSA share.

I got a 3 lb rack of ribs. Cut them up so that it was in twos. Put them in a 9×13 pyrex pan, with a 1/4-1/2″ of water. Cooked the fat off of it for about 20-30 minutes. While these were in the oven I put these things in a little sauce pan: diced onion, garlic, worcester sauce, brown sugar BBQ sauce (sweet baby ray’s), ketchup, water, vinegar, paprika, chili powder, pepper, salt, and a few other spices, and on low heat, warmed and whisked together. Took out ribs, take them out of pan, drain pan, put back, cover with sauce. Cook for about 30(+/-) mins basting with sauce so they stay wet.

I should have thickened this sauce. Next time I’m going to make it I’ll toss flour over my onions and garlic.


Three ears of corn, kernels only.
2 tbs butter
1/4 c milk
1 egg
1 c flour
2 tsp baking powder
1/2 tsp baking soda
1 c yogurt or sour cream (I used sour cream)
3/4 c corn meal
1/4 c sugar

Bake @ 375• until you can stab with fork and it comes out clean, and is browned on top.

Superb! Thanks to Vivien Pepi for her recipe. I’ll be making this again and again! So tasty! It was a real hit. Everybody wanted to know what was in it and how I made it. Usually they just eat and say “thanks” without any curiosity about ingredients.

Also, something to remember is that it’s totally not necessary to make more than a single bag of beans at a time. Anymore than that and you’ll wish you hadn’t seen a bean for quite some time….

vat of beans...

Posted in: bread, pork, sunday supper