Oven Roasted Ribs, Twice Baked Potatoes and Sweet and Sour Slaw

I was treated to this ridiculously gorgeous and down right tasty meal at Mom's last evening!  Used to be that I cooked for her on most Friday night's, but the winds of change have reversed our Friday night roles.  I have to admit that, while I really do love to come home at the end of the day and unwind while chopping, slicing, dicing and sauteing, it is such a treat to enjoy some fine home cookin' made by someone else.  That fact that it's my Mom is a huge bonus!!

Easy Oven Roasted Ribs

1 rack baby back ribs
1 bottle of BBQ Sauce (I used Sweet Baby Ray's)
2 tablespoons BBQ dry rub

Preheat oven to 350 degrees. Season ribs with dry rub on both sides. Place on an aluminum foil lined baking sheet and slather with BBQ sauce. Cover tightly with aluminum foil and roast in the oven for 2 hours. Remove from oven, uncover and brush with additional BBQ sauce. Place ribs under the broiler, turning once, until brown and crusty.


Twice Baked Potatoes
For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour. Cut it in half lengthwise and remove the pulp to a large mixing bowl. Then, add a couple tablespoons of butter and a splash or two of milk and stir vigorously until beautiful smooth and fluffy mashed potatoes have been created. Refill the empty baked potato shells with the mashed potatoes and place in baking dish. Cover with grated cheddar cheese and garnish with paprika. Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through.

Sweet and Sour Cole Slaw
I am particularly fond of this Sweet and Sour Cole Slaw recipe because it is cold and crisp and it goes so well with the flavors of the pork. Combine 1 1/2 bags of prepared cabbage with carrots with 1 small diced onion, 1/2 cup canola oil, 3/4 cup sugar, 1/2 teaspoon celery seed (which Nan leaves out because I despise celery seed), 2 tablespoons chopped parsley, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 1/2 cup cider vinegar and 1 teaspoon salt. Stir well and refrigerate over night for best flavor.