My kids discovered ribs and they are now addicted. I’ve been making them once a week since it started getting sunny and started experimenting with baking them in the oven. In the past, I’ve baked them for a while then finished them off on the barbecue. It’s a great method assuming you didn’t bake too long (otherwise they flake and fall apart on the barbecue) and it totally trashes your grill because the sauce sticks and gets messy.

It also rains in Seattle (shocker) so grilling isn’t reliable all the time. Being able to make winning ribs in the oven is a game changer. It took a few tries and a few alternate ways of baking/broiling to come up with a method that seems foolproof. I also tried the expensive ribs from the fancy grocery store vs. cheap ribs from the very un-fancy grocery store vs. butcherbox. The difference was noticeable, but not game changing. If you can swing the better meat (fancy store or butcherbox) it’s a better finished product. The less expensive meat needs longer in the oven baking - not the end of the world.

I started working on these ribs in the spring because I knew they would be a summer hit with my kids. I had no idea that this summer would be the driest summer on record. That there would be no rain and that the temperatures would be so hot that turning on the oven would be torture.

I’ve still made these multiple times this summer. They are transferable to the grill as well. Just sear them quickly first, then on a low grill off the heat source until they are tender. Share your photos with me! I can’t wait to see what you make.

OVEN BAKED RIBS

1 rack baby back pork ribs (2 – 2 ½ lbs)

¼ cup Dijon mustard

1 teaspoon flaky salt

1 teaspoon fresh cracked pepper

½ teaspoon hickory smoke powder

1 teaspoon powdered onion

1 teaspoon powdered garlic

Barbecue sauce

STEP 1

Preheat the oven broiler to 500 degrees.  Line a baking sheet with aluminum foil and place a cooling rack on top.  

Peel the silver skin (sinew) off of the ribs on both sides and place them on top of the cooling rack.

STEP 2

Spread the Dijon mustard on the meaty top side of the ribs and sprinkle with seasonings.  

STEP 3

Pop the ribs in the broiler and cook for five minutes until the top of the ribs begin to brown.  

STEP 4

Turn the heat down in the oven and bake at 350 degrees for 2 ½ - 3 hours.  Brush the top of the ribs with ¼ cup of barbecue sauce and bake another 15 minutes.   Let rest 15-20 minutes before serving.  Serve with extra sauce on the side. 

I made this recipe and shot the photos for the app last summer, but I kind of kept it a secret. I don’t know why. Possibly it’s because my girlfriend makes an amazing chimichurri that takes her forever and requires a ridiculous amount of chopping. Or maybe it’s because I’ve been eating this chimichurrri on everything and didn’t want to share.

Finally, I decided it was time. Time to share. Time to show you the simplest chimichurri sauce that’s totally a cheater chimichurri. Chimichurri is a an Argentinian Pesto that’s made with herbs and garlic. Everywhere I look on the internets there is a different recipe, a different way to make it, and a different combination of herbs. It always starts with parsley and includes garlic - but I love cilantro and a sauce always seems naked without cilantro. And you can’t make something like this without a little kick! Garlic is great, but how about jalapeño? I only added half in the recipe but I’ve been known to throw the whole thing in. Feeling fancy? Roast the jalapeño first! You really can’t screw up this chimichirri. It’s delightfully simple and delightfully delicious.

TEQUILA STEAK + CHIMICHURRI COUSCOUS

serves 4

STEP 1

Preheat broiler to 500 degrees and bring 1 ¼ cup water to a boil. 

In a zip top bag, pour tequila, two cloves of garlic, and season with salt and pepper.  Score the top of a steak with a knife to create a grid pattern.  Add the steak to the bag and let sit about 10 minutes. 

STEP 2

Toss cilantro, parsley, remaining garlic, green onion, lime juice, olive oil, vinegar, and jalapeno in a blender to make the chimichurri.  Blend until smooth.  If it won’t smooth out, add more olive oil 1 tablespoon at a time.

STEP 3

When water boils, add couscous, stirring occasionally. 

Place the marinated steak on a lined baking sheet and pop in the oven.  Cook about 5 minutes on each side until a thermometer reads 160 internal. Remove from the oven.  Let rest about 10 minutes before slicing.  

STEP 4

When the couscous has absorbed most of the liquid, remove from the heat (takes about 3 minutes).  Stir half of the chimichurri into the couscous.  Place the steak on top of the couscous and top with remaining sauce.  

1.5 lb flank steak

¼ cup tequila

5 cloves garlic

1 cup cilantro

1 cup parsley

½ cup green onion

2 tbs lime juice

½ cup olive oil

¼ cup red wine vinegar

½ jalapeno

1 cup Israeli couscous

Salt & pepper

What’s your favorite thing to grill? Have you made a chimichurri before? What do you like in yours? Let me know what you use and when you try mine, please let me know!

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