Slow Low Oven Ribs

i-F9jhS25-M

When you live with a Southern man, there are certain words you can say that are pretty much guaranteed to make him light up like a Christmas tree.  Grits.  Fried okra.  Fried peach pies from The Varsity in Atlanta.  (This last one is a pure tease, since we live about 15 hours from the Varsity.)  And if all else fails...ribs.  He does love 'em.  And while you can always go the grill route with ribs, as with my dad's famous Coca-Cola Ribs, my other favorite, less complicated and fool-proof way is to cook them low and slow right in the oven. This recipe is from the delightful cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, and if you have a long lazy day that you'd like to have end with some tender, juicy ribs, here's your recipe.  You make a quick and simple sauce of tomatoes, onion, garlic, maple syrup, soy sauce and red pepper, and then pour half of it over some country style pork ribs.  Cover the pan with foil and pop it in the oven for about three Read More & Get the Recipe

Grandpa’s Coca-Cola Ribs

886716383_rvWSH-M

Here are my adorable parents, who are just about to celebrate their golden wedding anniversary. With all their friends. And all our giant extended family. At my house. Please pray for good weather. Anyway, my mom has always been an amazing, phenomenal, extraordinary cook. As a matter of fact, when I did the "All About Me" section on this blog and described myself as a self-taught cook, more than one person who has known me for a while pointed out that I actually had a pretty fantastic teacher, otherwise known as My Mother. Totally true! I probably should have mentioned that. At any rate, she was and still is a virtuoso in the kitchen. Fresh-baked bread, home-made pasta, chocolate mousse cake, veal Oscar, marinated mozzarella, the best scones in the entire world, I could go on and on. My dad...well, he made some pretty great scrambled eggs over the years, but he was mainly relegated to kitchen clean-up crew along with the rest of us. However. Over the past few years, I have had Read More & Get the Recipe