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Freaking Good Country-Style Pork Ribs w/ Potatoes

2 tbsp pureed chipotle in adobo
1/4 tsp cinnamon
1 tsp new mexican chili powder
1 tsp pasilla chili powder
1 tbsp paprika
1 tsp onion powder
1 1/2 tsp granulated garlic
1 tbsp brown sugar
1 tsp freshly cracked black pepper
1 tsp kosher salt
2 tbsp canola oil
2-3 lbs country style pork ribs, bone-in
3-4 small russet potatoes,scrubbed and cut in 1/2 inch thick slices
1 tbsp canola oil
kosher salt and freshly cracked black pepper

Prepare the rub. In a small bowl combine the first 11 ingredients. Mix thoroughly to form a paste.

Rub the seasoning paste all over the ribs, using the all of the rub. Place the ribs into a large sealable plastic bag. Seal the bag, making sure to get as much air out as possible. Refrigerate the ribs in the rub for at least 8 hour and upto 24 hours. Remove the ribs from the fridge 1/2 an hour before cooking.

Put on of the oven racks in the top position just beneath the broiler and one in the middle of the oven. Preheat the oven to 350 degree. Once the oven has preheat to 350, preheat the broiler.

Bring a large pot of water to a boil over high heat. Cover the pot with a lid, in order for the water to boil faster. Once the water reaches a boil, season it liberally with kosher salt. Add the potatoes to the boiling water. Boil the potatoes for 3-4 minutes, until they are still firm but par-cooked. Remove from the water and set aside.

Line a sheet pan with aluminum foil. Season the ribs lightly with a touch more kosher salt and freshly cracked black pepper then place onto the sheet pan in a single layer. Broil the ribs for four minutes directly on the rack closest to the broil. Flip the ribs then broil for another 4 minutes. While the ribs are broiling toss the potatoes with 1 tbsp canola oil and season with kosher salt and pepper to taste. Remove the ribs from the oven. Turn the oven back to baking at 350 degrees. Using tongs to lift the ribs, line the area directly under the ribs with potato slices. Place the sheet pan back into the oven. Bake the ribs and potatoes at 350 degrees for 30-35 minutes, until the ribs are just cooked through. Remove the ribs from the oven and let rest for 10 minutes before eating. Serve hot. The potatoes go great in a napoleon with zucchini and yellow squash. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Wooo Wooooo, Deez Some Good Pork Ribs
http://www.whatwereeating.com/recipes/wooo-wooooo-deez-some-good-pork-ribs/

Squash and Potato Napoleons

1 yellow squash, cut in 1/2 inch thick slices
1 zucchini squash, cut in 1/2 inch think slices
2 tbsp canola oil, (can sub lard/bacon drippings for a real treat)
potato slices from the Country-Style Ribs recipe
2-3 oz crumbled blue cheese
whole fresh basil leaves
kosher salt and freshly cracked black pepper

Preheat a large saute pan over medium-high heat. Once the pan is hot, add the canola oil to the pan. Swirl to coat. Season the zucchini and yellow squash with kosher salt and freshly cracked black pepper to taste. Place the zucchini and yellow squash into the hot pan in one single layer, so that none of the pieces overlap. Saute for 2 minutes, then flip and saute for another 2 minutes. Remove the squash slices from the pan.

Form the napoleons. Beginning with either of the squash, make a stack with the layers in the following order: squash, potato, squash, crumbles of blue cheese, basil leaf, potato, squash. Repeat this using the rest of the potato and squash slices. Garnish the napoleons with either a few crumbles of blue cheese or a basil leaf. Serve warm. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Wooo Wooooo, Deez Some Good Pork Ribs
http://www.whatwereeating.com/recipes/wooo-wooooo-deez-some-good-pork-ribs/