Spareribs, Carrots and Romaine

This is the first in an occasional series of Good Eatin’, kind of a sidebar usually involving leftovers (LO), where I will describe an easily put together meal that we enjoyed very recently, maybe yesterday.

Good Eatin’
The spareribs have been wrapped in foil in the refrigerator for over a week. I got the Winter Ribs recipe from Mark Bittman in the New York Times recently, planned for leftovers and now they await.

Spareribs
Pop into preheated Toaster Oven at 350 ° for 15 minutes. About halfway through warming, slather with bottled BBQ sauce of choice.

Carrots
I have a bunch of baby carrots. Trim and wash. These are way too little to peel. In a saucepan, put in juice of a small orange, (actually, I had a tangelo) some white wine (or vermouth or water), a teaspoon of Honey Dijon, and a pat of butter. Bring to a boil, add the carrots and simmer, covered for about 4 minutes—until carrots are tender, but not mushy. Plate the ribs and carrots, reduce the remaining pan liquid to 2 or 3 tablespoons and pour over carrots.

Romaine
Split and trim a head of romaine. Slather on creamy dressing (I had Marie’s Chunky Blue Cheese in the refrigerator).

ribs_n_carrots.JPG

Now, that’s Good Eatin’.

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