My husband loves breakfast. He loves it so much that, like his Dad, he always wants to make weekend breakfast for the family.
I remember, after our marriage, visiting his folks for the first time on the weekend. On Saturday night we had stayed up until about 1:00 a.m., drinking “highballs”, playing cards and talking about “back in the day”. At 6:00 a.m. my husband’s father shouted into our bedroom, “Who wants eggs”? Jesus, Mary and Joseph! I thought it was an Irish thing but my husband assured me it was just his father.
Anyway. I have to say that it’s so nice, to be together with most of my family for Sunday breakfast and lunch. Our son is working away in Burkina Faso but Jade is here until Monday because of a teachers’ work day and I wanted to make something that everyone loves. I didn’t have the usual ingredients for the potato salad but I added some sundried tomatoes for color and that turned out okay.
Because my husband is on loan from the Department of State to the military, we have access to the commissary and PX which carry American products, including meats. Beef ribs, baby! I went for the oven shot! I don’t think this oven has ever been used. No worries, housekeeping is coming tomorrow :)
While I was wishing for more attractive tableware, my husband was wishing I’d just take the picture so he could eat :D I love my family!
Oven Barbecued Beef Ribs and Sundried Tomato Potato Salad
2 slabs of beef back ribs
Salt and pepper
1 lb potatoes, peeled, cut into cubes and boiled
1/2 large onion, chopped
2 hardboiled eggs, vaguely chopped
4-5 sundried tomatoes, sliced
Salt and pepper
2 tbsp mustard
1/3 – 1/2 cup mayonnaise
Rub the ribs with olive oil then sprinkle with salt, pepper, garlic powder, paprika, oregano and rosemary. Rub the spices in and refrigerate for at least 2 hours.
Mix together the potatoes, onion, eggs, tomatoes, salt, pepper, mustard and mayonnaise. Place in the refrigerator until ready to serve.
Slow roast the ribs at 250-300 F for 1 1/2 hours until tender. Baste with the barbecue sauce and return to the oven for about 15 minutes.
Wine suggestion: Orvieto Classico table wine or beer