September 24, 2010

Procrastination at its Best: Smothery Beef Ribs with Whipped Potatoes

I have a huge test to study for right now and blogging is the least responsible thing I could possibly be doing right now. 

But I'm going to do it anyway. These spicy, saucy beef ribs were too delicious not to share, and the tangy whipped potatoes they're served with make for a perfect balance of flavors and textures. What could be better for a weekend dinner that feels special but let's you spend more time relaxing at the table than standing over the stove?

First, trim visible fat from the 2lbs. of beef ribs, then place them in a large Dutch oven and cover with water. Bring to a boil, then reduce the heat and simmer, covered, for 1.5 to 2 hours. (Read magazines, go for a jog, play with the dog).

Preheat your oven's broiler and combine the sauce ingredients: 1/4 cup ketchup, 3 T. chili sauce, 3 T. molasses, 2 T. honey, 2 T. rum, 3 T. lemon juice, 2 T. yellow mustard, 1/4 t. cayenne pepper. Adjust to taste.

Place the ribs on the unheated rack of a broiler pan (cover with foil for easy cleanup), brush with sauce, and broil 4-5 inches from the heat for 10-15 minutes or until hot, turning often and brushing with the sauce. Heat any remaining sauce to serve with the ribs and the mashed potatoes. Serves 2.  

Happy weekend!

Creamy & Tangy Mashed Potatoes:
3/4 lbs. Yukon gold potatoes, skin on and boiled until tender and water reserved
1/2 t. salt
1 T. Earth Balance Butter
3-5 T. plain Greek yogurt

Add the above ingredients together in a large bowl and either mash gently by hand or quickly use an immersion blender to combine. Take care not to over-work the potatoes. Thin with reserved water as desired.

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