Susie Jimenez: Baby back ribs are a satisfying supper | PostIndependent.com
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Susie Jimenez: Baby back ribs are a satisfying supper

Oven-roasted baby back ribs and a salad make for a delicious but easy meal.
Susie Jimenez |

Baby back ribs are an easy, satisfying dish that can feed a crowd. These ribs seriously fall off the bone.

Pair them with your favorite barbecue sauce or whip up a batch of the recipe included here (it’ll add a kick!). Finish the meal by creating a salad of your favorite veggies. An herb dressing makes for a flavorful addition.



Oven-roasted baby back ribs

3 lbs. baby back ribs



1 tsp. garlic salt

½ tsp. pepper

½ tsp. cumin

Cover a pan with 2 feet of foil and place ribs at the center. Season with garlic salt, pepper and cumin. Bake at 350˚ for 3 hours.

Papaya coffee barbecue sauce

1 yellow onion, rough chopped

¼ cup garlic, rough chopped

1 lb. dates

8 oz. tomato paste

¼ cup tamarind paste

1 cup ground Sumatra Rock Canyon Coffee

1 cup agave nectar

4 cups water

1 Tbsp. mustard powder

1 Tbsp. black pepper

¼ cup chipotle paste

¼ cup lemon juice

In a large pot, sauté the onions and garlic for 10 minutes. Add the remaining ingredients and stir to combine. Simmer over low-medium heat for 2 hours, then puree in a blender. Strain for a silky finish.

Herbs de Provence Dressing

1 Tbsp. Dijon mustard

1 tsp. agave

¼ cup red wine vinegar

½ cup extra virgin olive oil

2 Tbsp. herbs de Provence

Salt and pepper (to taste)

In a bowl, whisk Dijon mustard, agave and vinegar for about a minute. Add olive oil slowly, whisking to emulsify. Finish with herbs de Provence and season.

Susie-style Herbs de Provence

1 Tbsp. lavender

2 Tbsp. rosemary

1 Tbsp. tarragon

2 Tbsp. oregano

2 Tbsp. thyme

1 Tbsp. chives

2 Tbsp. basil

Mix and keep in an airtight container.

Susie Jimenez was runner-up on “Food Network Star” season 7 and owns a local catering company. Reach her at susiespiceitup@gmail.com.


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