Ribs, Wings and Yams

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 http://cookinginsens.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

Emeril’s Essence





Garlic powder

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

About cookinginsens

An American living in Burgundy, France
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22 Responses to Ribs, Wings and Yams

  1. Remember the effect iceberg had on the Titanic?

  2. NOM NOM NOM! That all looks delicious,,,I’m drooling!

  3. cecilia says:

    lazy is good and your light is different in your new place.. softer almost, esp in that first shot.. c

  4. Yam, yam, yam that looks good. Also, merlot – my favourite variety of wine 😀

  5. Tessa says:

    All the dishes look delicious! Even the salad with iceberg lettuce :). What kind of cheese are in those peppers?

  6. Mad Dog says:

    Lovely, though you’ve got me thinking about buffalo wings with hot sauce! Excellent apéritif 😉

  7. Conor Bofin says:

    Nothing lazy about this post. Beautiful as always.

  8. There certainly is a lot of light.. your photos are just glowing. Love this recipe and I’ll have to see your other one as well.. I love yams!

  9. Absolutely wonderful! Gorgeous photos of a mouthwatering dish.

  10. Pingback: Spicy Caramelized Yam Wedges « Putney Farm

  11. Looks wonderful, Rosemary!

  12. rsmacaalay says:

    We had some ribs for dinner today but with an Asian twist, love this post of yours

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