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.”