I was in a mood for a really comforting meal; one that I wouldn’t be counting or considering the calories. You see, the rain was coming down in buckets on the outskirts and I wanted to secure a ‘at home’ type of feeling. I reached for my ‘old’ cast iron skillet and wiped it out. I guess I was yearning for a taste of southern comfort.
I had purchased a small rack of pork ribs a few days ago. Made the move to marinate same as soon as I brought it home. All was required was for yours truly to get the ball running. Brought my ribs to room temperature, wrapped it securely in foil; leaving a little room for it to breathe. Then, I stuck it in the oven at 350 degrees for it to do its thing. In the meantime, I made a barbecue sauce with a hint of brandy. Good move, it took my sauce to another level.
As my sauce simmered I fetched my cast iron skillet. Come to think of it, I haven’t used same since last year. So, I drizzled a few teaspoon of veggie/olive oil in skillet and warmed it on stove top. I was going make jalapeno and cheddar cheese cornbread. Thus, I quickly assembled all the dry ingredients and did same with the wet version. Both wet and dry ingredients became intimately involved. This is what I ended up with for my oven:-
After my succulent ribs were finally done, I placed cornbread at 400 degrees for approximately 30 minutes. The result was a super-moist specimen that had a little ‘kick’ because of the jalapeno pepper.
Guys, my abode was enveloped into very delicious and awesome smells that caused my taste buds to heighten. I couldn’t wait to ‘dig’ in. I licked my fingers and devoured the ‘fall from the bone’ flesh from the tasty ribs. Of course, I couldn’t help myself to suck all the juices and sauce from the bones.What’s a rib dish without devouring the bones?
As for the crispy on top and moist in the interior cornbread, I was blown with the flavors and taste. The savory and sweet combination of the cornbread placed broad smiles on my face. I loved the hint of spice from the diced up jalapeno.
On the side, (not in pic), I served a garlic-flavored spinach dish. Oh, I was over the moon with the results of all the dishes.
I was in ‘culinary heaven’. As I nibbled and sucked on my rib bone, I glimpsed a lace of my running/walking shoes. I’m not worried. I thought, “Today is today. Tomorrow will take care of itself.”
2 thoughts on “RIBBING IT WITH CORNBREAD ##BRANDY FLAVORED PORK RIBS/JALAPENO/CHEDDAR CORNBREAD”
This dish look delicious!!!!!!!!!!!!!. Your Brandy Flavored Pork is out of this world. Just looking at the picture, I can tell that it is well seasoned and cooked to perfection. Also, your cheddar corn bread seem to pair beautifully with the ribs. Good choice of utilizing the jalapeno pepper for that extra kick. This is really Southern cooking “turn up” I will definitely try this one day.
Hi Bev, thank you so much. Yes, both the ribs and cornbread were excellent combinations. You’ll will enjoy. Thanks for stopping by. Have a great week.