Easy to make Crisp Potato Wedges with Ribs to Spare

I love to cook for my family and after so many years doing it, I just try to keep it simple most times. The potatoes and ribs are a excellent meal for anytime of year, especially the cold and stormy months because both dishes are cooked in the oven.

Crispy Potato Wedges

Ingredients

1 1/2 lbs small red potatoes

1 tbsp olive oil

4 tsp finely minced garlic

3/4 tsp coarse salt

1/2 tsp paprika

1/4 tsp freshly ground pepper

1. Preheat oven to 525 degrees F. Quarter the potatoes and place them in a large bowl.

2. Sprinkle the garlic, salt, paprika and pepper over the potatoes. Toss to coat well.

3. Cover a baking sheet with foil and spray lightly with vegetable cooking spray. Place the potatoes in the pan, and roast for 20 minutes. Turn once or twice doing cooking.

4. After roasting is done, change oven setting to broil. Broil the potaotes until crisp. Stay and watch the potaoes through oven door so they don't over-brown. This process takes only 1 to 2 minutes. Enjoy right away!

Ingredients

2 racks of baby back ribs (approx. 1/12 lbs each)

1/4 cup hoisin sauce

1/4 cup Chinese plum sauce or apricot preserves

1/4 cup rice wine vinegar or white wine vinegar

2 tbsp soy sauce

2 tsp minced garlic (optional only)

1. Adjust the oven rachk so that it is about 6 inches from the broiler. Preheat your broiler to high.

2. Use a large shallow baking pan, and line it with heavy-duty aluminum foil. Cut the rib racks into individual pieces and arrange them with the meaty side down. Make sure they are close together but not touching..

3. Combine all the remaining ingredients and stir well. Slowly spoon 1/3 of mixture over the ribs.

4. Broil for 10 minutes. Turn the ribs, meaty side up and spoon another 1/3 of the sauce on them.

5. Again broil the ribs for about 6 minutes. You guessed....spoon on the remaining 1/3 sauce. Broil another 4 minutes or until ribs are crispy and done.

These recipes may take several steps, but they are very simple and after making them once or twice, it will become second nature for you to make them. Bon Appetit!!