Ribs, Wings and Yams

In the past few days, I’ve noticed that I’m getting a lot of visitors to an old post, Honey Mustard Chicken and Sweet Potatoes http://cookinginsens.wordpress.com/2011/10/04/honey-mustard-chicken-and-sweet-potatoes/ and thought I’d try a variation in a totally lazy, can’t be bothered manner.  Sometimes I’m a wee bit ashamed of myself :D

I bought two slabs of what I thought were fairly wimpy looking baby backs at the commissary.  Next time I will buy them at the central farmer’s market. They have this cut and I think they do a better job.  Anyway, I also had some chicken wings that I thought I would cook to supplement the ribs.

For aperitif we had a brut German sekt with assorted, cheese stuffed peppers.  These have become a favorite, although they can be expensive.  Bohm’s has the best.  We also picked up some iceberg lettuce, Roger, and a cup of Mediterranean salad topping.  So fresh and crisp!

Ribs, Wings and Yam Roast

2 slabs of baby back ribs

1 lb chicken wings, the skinny, pointy part removed.

2 large yams, cut into Japanese chaos chunks

Emeril’s Essence

Rosemary

Salt

Pepper

Paprika

Garlic powder

2 onions, quartered

1/4 cup butter, melted

1/4 cup honey

1/4 cup coarse grained Dijon mustard

Rub the baby backs with Emeril’s essence and a sprinkling of rosemary.  Season the wings with salt, pepper, paprika and garlic powder.  Roast in a 375 F oven for about 40 minutes. Cut the ribs into 3 rib sections.

In a large bowl, mix the ribs, wings, yams, onions, butter, honey and mustard together.  Spread into a roasting pan and roast for about 20-30 minutes in a 400 F oven.

Wine suggestion:  Merlot

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

22 Responses to Ribs, Wings and Yams

  1. Remember the effect iceberg had on the Titanic?

  2. NOM NOM NOM! That all looks delicious,,,I’m drooling!

  3. cecilia says:

    lazy is good and your light is different in your new place.. softer almost, esp in that first shot.. c

  4. Yam, yam, yam that looks good. Also, merlot – my favourite variety of wine :D

  5. Tessa says:

    All the dishes look delicious! Even the salad with iceberg lettuce :). What kind of cheese are in those peppers?

  6. Mad Dog says:

    Lovely, though you’ve got me thinking about buffalo wings with hot sauce! Excellent apéritif ;-)

  7. Conor Bofin says:

    Nothing lazy about this post. Beautiful as always.

  8. There certainly is a lot of light.. your photos are just glowing. Love this recipe and I’ll have to see your other one as well.. I love yams!

  9. Absolutely wonderful! Gorgeous photos of a mouthwatering dish.

  10. Pingback: Spicy Caramelized Yam Wedges « Putney Farm

  11. Looks wonderful, Rosemary!

  12. rsmacaalay says:

    We had some ribs for dinner today but with an Asian twist, love this post of yours

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