- barbecued baby back ribs
- Ranch Beans from a can
- homemade coleslaw
- tomato salad
Okay, first the ribs. I did a dry rub with brown sugar, dry mustard, garlic powder, onion powder, chili powder, dry oregano, cayenne, salt and pepper. I put the ribs on a rack over some water, covered the pan tightly with foil, and put them in the oven at 250 degrees F. After two hours, I realized that the kids had taekwondo tonight so we wouldn't be eating until about 45 minutes later than usual, so I nudged the heat down to 200. They cooked for about 3.5 hours total.
I had planned to finish the ribs in the oven because it was supposed to rain, but then it didn't so I finished them on the grill instead. Which was kind of a pain because they were already falling off the bone. But I managed to get them on there, slap on some sauce (from a bottle), and grill them for about 10 minutes on medium (meat side up ONLY because they were too flimsy to turn). They were very very yummy.
Coleslaw was my usual, shredded cabbage tossed with a mixture of mayonnaise, vinegar, sugar and celery seed.
The tomato salad consisted of chopped plum and yellow tomatoes from my dad's garden along with halved cherry tomatoes from mine. I shook some really nice balsamic vinegar and GOOD extra-virgin olive oil in a lidded container, poured it over the tomatoes, sprinkled them with sea salt, freshly ground pepper and torn basil, then tossed them and let them sit at room temperature. They were a nice accompaniment to the rich meat.
I am SO GLAD to be home.