For supper, I made my easiest-to-prepare rib recipe, a favourite for many years now, from June 2005's Chatelaine: Barbecued onion soup ribs. The recipe produces a sweet and slightly spicy set of tender but crisp ribs: simmered in onion soup, barbecue sauce and Tabasco, then finished on the barbecue.
To accompany, I made green beans amandine and double-stuffed baked potatoes. The potato recipe I made up as I went along. It went something like this:
Double-stuffed baked potatoes
3 medium baking potatoes, scrubbed
1/4 cup unsalted butter
3 tbsps milk
125 g bacon, chopped, cooked, and drained
1-2 green onions, diced
1/2 cup shredded old Cheddar cheese
sour cream (to serve, optional)
Preheat oven to 400°F. Prick potatoes all over with a fork, and place directly on oven rack. Bake, turning once, until tender, about 45 minutes. Remove from oven (leave oven on), cut potatoes in half lengthwise, and slice up centre of potato flesh with a knife. Set aside until potatoes are just cool enough to handle.
Scrape potato flesh into a medium bowl, leaving skins intact, and add butter, milk, bacon and green onions to bowl. Mix well. Stir in cheese. Scoop potato mixture back into skins, filling to heaping. Place in a baking dish and return to hot oven. Cook just until cheese is melted and filling is piping hot, about 10 minutes.
Serve with sour cream, if desired.
Makes 3 generous servings.
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