- barbecued baby back ribs
- nectarines with mint
I mixed together brown sugar, dry mustard, garlic powder, onion powder, chili powder, cayenne, salt and pepper and rubbed it all over a rack of baby back ribs. Then I put the ribs on a rack in a roasting pan, added some water to the pan, covered it tightly with foil, and cooked it in the oven at 225 degrees F for an hour and a half. Then I stuck the ribs meat-side down on the grill over medium-high heat for about five minutes, just to give them some color, before flipping to meat-side up and turning the grill down to low. After 10 minutes at low I basted them with some bottled Carolina-style barbecue sauce, then basted them again 10 minutes later and took them off maybe 2-3 minutes after that. They held together but were wonderfully tender and SO DELICIOUS. Unbelievable. I think this is the best rack of ribs I've ever made.
For the coleslaw, I shredded (with a knife) three parts green cabbage to one part red, then tossed it with a mixture of mayonnaise (NOT Miracle Whip), equal parts each white vinegar and sugar, and celery seed. Refrigerate for at least an hour, and toss again before serving.
The nectarines were one of those spontaneous things. I just chopped two of them and tossed them with a chiffonade of fresh mint and a TEENY bit of superfine sugar. I was hoping the sugar would macerate them a bit, but I didn't want them too sweet. It turns out they didn't really macerate at all, but they didn't oxidize either so it was all okay. They did a fantastic job of cutting the fat and spice of the ribs, and were the perfect accompaniment.
My only regret is that DH and I pretty much porked it all down in one sitting, so there's not much in the way of leftovers. Whoever gets to them first tomorrow gets to have them for lunch. Mwahaha!