BBQ Ribs, Sweet Potato Chips, & Garlic Spinach Shrimp

So to continue in the trend of oven BBQing, I made a couple racks of Dr Pepper Ribs, recipe courtesy of http://www.homesicktexan.com/. Whilst I enjoyed these ribs, made with only a few substitutions of personal preference (I used Chili-Cabarnet Sauvingon Mustard). If I decide to make these again the big thing I will be changing is the amount of black pepper in the rub, I like to put a good amount of rub on my ribs, and 1/4 cup was far too much for my tastes. Moral of the story, if you don't like a very strong black pepper taste, use less.

For accompaniment, I made some home-fries, salad, sweet potato chips, and an alternative of garlic shrimp.

For the home fries I diced the potatoes to about one and a half cm cubes. They were then tossed in olive oil, and seasoned with chip wagon french fry seasoning. I then sauteed them whilst adding water periodically for roughly 20-30 minutes.

The sweet potato chips were sauteed in butter, with salt, pepper, brown sugar, and paprika.

For the shrimps I diced 3 pieces of bacon, and sauteed them in butter and olive oil till cooked, then added about 3-4 tbs of minced garlic, sauteed till fragrant. Followed by the shrimps and then the spinach. They were finished off with the juice from half a lemon.

If your like me and don't like the flavour of shrimp and bacon together feel free to leave it out.

Other then the strong pepper flavour, I thought the ribs were quite enjoyable.