Short-cuts

I really like eating out at gourmet places where they have food I just can’t cook myself, and I dislike readymeals and want to cook everything from scratch as a principal. Sometimes though, I take shortcuts, and it is really nice to do so once in a while on a cold and dark November evening when you are just not in the mood to cook.

For this meal I used a readymade glaze (Newman’s own) and made some myself (reggae reggae sauce, worchestershire sauce, Heinz chilli sauce, English mustard, brown sugar, salt and black pepper) for the ribs. I used a Cajun spice blend for the potato wedges and I bought coleslaw and garlic bread readymade in M&S. And worst of all, I served a dipmix + creme fraiche with it. A Swedish dipmix called Holiday, that I really like with things like this, or crisps.

This is hardly called cooking, the oven does it for you, so this is what I did: Turn the oven on 200C. Put the rack of baby back ribs in a dish and brush the glaze on to it. Put it bone-side up and cook for 30 minutes. Wash potatoes but keep the skin on, cut into wedges and coat with olive oil and cajun spices, put underneath the meat in the oven. After 30 minutes, take out the ribs and turn the rack, brush on some more glaze. Put back in for 30 minutes. When 10 minutes is remaining, put the garlic bread in. Serve with coleslaw and dip/sauce. Done.

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5 Responses to Short-cuts

  1. Anna Johnston says:

    Sounds pretty good to me Hanna ;)

  2. gastrogeek says:

    What a fab recipe, will definitely give this a go! :)

  3. hehe just the mere mention of ribs makes my mouth water but then you paired it with wedges! I’m so glad that I will eat dinner soon! :D

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