Indoor Ribs and Roasted Potatoes with Blue Cheese

These are Marko's favorite ribs, indoor or out. They're terrific for a lot of reasons: no need for an outdoor BBQ (however, in the summer, I just throw them on the grill at the end), they go on sale often (super cheap), and you throw them in the oven and virtually walk away to enjoy a few hours later.

Indoor Ribs

1 pkg. Country-style Pork Ribs (boneless or bone-in)

salt and pepper

Your favorite bottled or homemade BBQ sauce (recipe below)

Preheat oven to 400*. Season both sides of ribs with salt and pepper. Place in large baking dish. Bake uncovered for about 10 minutes (at this high heat, it's like searing the meat). Take the ribs out of the oven, cover with aluminum foil (careful, it's hot) and reduce heat to 300*. Bake for another 2 1/2 hours. Remove aluminum foil, drain juices and slather with BBQ sauce. Bake until bubbly and carmelized, about 20 minutes. Serves 4.

The Ultimate BBQ Sauce (courtesy of Tyler Florence)

1 slice bacon (optional)

1 bunch fresh thyme or 2 tsp. dried thyme

Extra-virgin olive oil

1/2 onion, small dice

2 garlic cloves, minced

1 tsp. cumin

2 cups ketchup

1/4 cup brown sugar

1/4 cup molasses

2 Tbl. red or white wine vinegar

1/4 cup mustard

1 tsp. paprika

Heat about 2 Tbl. olive oil in a large saucepan over medium-low heat and add bacon, if using, to render its yummy fat. Discard bacon once browned. Add the onion and garlic and cook slowly 3-4 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for about 20 minutes. If using fresh thyme, fish out stems and discard.

This is one of my favorite side dishes. It ends up on our plates a lot because it's no-nonsense and versatile. If you don't care for blue cheese (what?!), use Parmesan. Enjoy!

Roasted Potatoes with Blue Cheese

2 lbs (4 medium) Idaho or red potatoes, cleaned and sliced

1/4 cup extra-virgin olive oil

1/2 Tbl. salt

1/8 tsp. freshly ground black pepper

1/2 tsp. each cumin, paprika and thyme

2-4 oz. Blue Cheese ( I prefer wax-sealed, so it's extra soft and gooey)

Preheat oven to 450*. Place the potatoes on a parchment-lined baking sheet, drizzle with olive oil and season. Toss with hands until well coated. Bake, uncovered, until tender when pierced with a fork and carmelized, about 30-40 minutes. Remove from oven and crumble 2-4 oz. fresh blue cheese over hot potatoes. Once melted, serve and enjoy.