Spice-Rubbed Boneless Country Ribs with Dill Buttered Fingerling Potatoes

This is a good dinner to make if you don’t have a lot of time or energy for prep-work. A few minutes in the kitchen and then you’re free as a little bird while the meat slow-cooks in the oven. Slow-cooking is great for tough cuts of meat because it gives the connective tissue a chance to melt, turning the meat buttery and soft.

Steamed fingerlings are easy too. No chopping or peeling, just steam them whole, toss with butter and their done. Serve with a simple green salad to round out the meal.

Spice-Rubbed Boneless Country Ribs - serves 2

1 lb boneless country ribs
1/2 t turmeric
1/2 t cumin
1/2 t chili powder
1/2 t granulated garlic or garlic powder
1/2 t smoked paprika
1 t paprika
1 dash of ginger
1 dash of cayenne pepper
1 dash of cinammon

Preheat the oven to 250 degrees. Combine spices in a small bowl or ramekin. Dry the meat and coat with the spice. Heat a cast iron or oven-safe pot on high heat. Add the meat and quickly sear all sides. This is not to cook the meat, it’s just to caramelize it and seal it up so that it doesn’t loose too much moisture in the cooking process.

Cover and move to the oven for 20 minutes. Remove lid and cook uncovered for 1 1/2 – 2 hours, until well softened.

Dill Buttered Fingerlings – Serves 2-4

10-12 fingerling potatoes
1 T fresh dill, finely chopped
3-4 T butter
Salt to taste

Steam the potatoes for 20 minutes, until a fork inserted falls out easily. Meanwhile, in a small bowl cream the butter with the dill.

In a large bowl, lightly smash the potatoes – this will help them carry the butter. Add the dill butter and toss until well coated.

Ingredient Origins: Country Ribs – New Hampshire, Spices – mostly purchased in bulk so not usually labeled; Organic fingerling potatoes – Massachusetts, Organic dill – Massachusetts, Butter – Maine.