The only thing I had to pick up from the store on my way home was a veggie. I already had the meat and the potatoes. The local supermarket had some killer good sized brussel sprouts. I used to hate them as a child. I have definitely gained an appreciation for them as an adult.
The pork spare ribs I already had. They were on sale in January and that's when I brought them home, marinated and vacuumed sealed them until last night. The marinade was a combination of, two parts hoisin sauce, three parts soy sauce and one part teriyaki sauce. We grilled the ribs over low heat until cooked through (about 20/30 minutes), then turned the heat up for another couple of minutes to get a nice little char on them.
I had some small Yukon Golds lying around and quartered them. I cut the base off the brussel sprouts and halved them. Threw all of it into a 9x13 casserole dish with a healthy dosing of salt, pepper, olive oil and tossed the whole thing into the oven, set at 425 until cooked through (about half hour to 40 minutes). This was dinner last night.
The pork spare ribs I already had. They were on sale in January and that's when I brought them home, marinated and vacuumed sealed them until last night. The marinade was a combination of, two parts hoisin sauce, three parts soy sauce and one part teriyaki sauce. We grilled the ribs over low heat until cooked through (about 20/30 minutes), then turned the heat up for another couple of minutes to get a nice little char on them.
I had some small Yukon Golds lying around and quartered them. I cut the base off the brussel sprouts and halved them. Threw all of it into a 9x13 casserole dish with a healthy dosing of salt, pepper, olive oil and tossed the whole thing into the oven, set at 425 until cooked through (about half hour to 40 minutes). This was dinner last night.
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