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 https://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 😀
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
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