Monday, July 11, 2011

Fall-off-the-bone Ribs!

My first attempt at ribs was no small challenge. I went to Jack's to get some ribs to fill my craving. I came home with almost 20 lbs (you know, it's cheaper to buy in bulk!) After some research and consulting with my dad, here's the method I chose:

After trimming, I cut the ribs to fit into the roasting pan (Next time, cut into serving size pieces). I put some water in the bottom of the pan, added a few bay leaves, an onion, quartered, and 2 ribs of celery. Then I covered tightly with foil, and braised for 3 hours at 350 degrees, then dropped to 300 for another hour. (Next time I'll put some rub on the ribs before braising) I checked them at 4 hours and they were falling off the bone. To the point that Rod had to put foil on the grill so they didn't all fall through! I put some PC Barbecue Rub on them.

Then Rod threw them on the grill with some Sweet Baby Ray's Honey Barbecue Sauce.

YUM is all I have to say. Falling apart, finger-licking good ribs. Not bad with baked potatoes and Rod's special grilled corn :)

I do have to say that 20 lbs of ribs was a little much for 3 adults and V though... maybe next time I should only cook 1 slab instead of 3, as this is what was left after we devoured a ton!

Friday, July 8, 2011

Quick Mediterranean Salad

1 c. couscous, uncooked
1 can chickpeas
4 roma tomatoes
1 seedless cucumber
vinegar and oil, salt and pepper

Cook 1 c. couscous according to package directions. Set aside to cool.

Meanwhile, dice four Roma tomatoes and a seedless cucumber.

Drain 1 can of chickpeas, combine all ingredients in a large bowl.

In a smaller bowl, whisk together 1T. olive oil and 2T. balsamic vinegar. Add salt and pepper to taste and pour over salad. Stir to combine. Serve immediately or refrigerate for a cooler salad.

YUM! So simple but so good. Maybe could use some parsley for that pop of color, but really not necessary.