Have you ever noticed how conversations are like a creative process unplanned? You start off with one thought that, depending on the shape the initial sentence takes, can change the whole dimension of the topic. The other morning we were talking about the dutch oven Killer Ribs my husband was going to fix for dinner that night. Because it's been so cold lately he decided to cook them indoors, in the oven. He was unsure about how well they would cook outdoors. He commented on the idea that it must have been tough for pioneers to cook outdoors at times and then moved on to seasonings, that for the pioneers probably consisted of salt and perhaps pepper, where as we use such spicy flavorings as Sriracha and most locals couldn't handle the spicy heat we like in our food which evolved into gratitude that we can choose what we eat every day, that also made us grateful for his work, and what a blessing it has been for us to live in Wendover, even though neither one of us really like it here, but hey there are nice people here, inspite of their aloofness at times, and we are lucky to be able to pay for our home in Oregon because of our situation here, and God sure has blessed us! All that from where he was going to cook the Killer Ribs.
KILLER RIBS-- DUTCH OVEN
1 bottle (14 ounces) ketchup
1/2 cup apricot or peach preserves
1/3 cup orange juice
1/3 cup lemon juice
2 Tbsp soy sauce
1 Tbsp Sriracha sauce
1 Tbsp paprika
1 Tbsp chili powder
2 CHOPPED ONIONs
2 CHOPPED RED BELL PEPPERs
4+ LBS OF PORK RIBS, COUNTRY STYLE
2 T. CORN STARCH
KEEP LIQUID TO A MINIMUM
MARINATE FIRST -- THEN PLACE EVERYTHING IN DUTCH OVEN. COOK TWO HOURS
In a conventional oven, 1 1/2 hours at 375 degrees. serves 6 - 8
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