Planned spontaneity

We planned to have baby back ribs tonight since they were on sale at Graul’s and we had some great looking barbecue sauce that friends had given us.  When Christie texted me today to see what we were doing, I sent her to the store for more ribs and we expanded the party.  We bought corn on the cob from the produce stand and Christie brought an awesome coleslaw.  Samantha and I made lemon pound cake yesterday to freeze for company and then our sheltie ate the ends off of both loaves making them family desserts rather than company desserts.  Fortunately, Christie, Kevin and Jack are family so that made dessert.

Keith had never cooked ribs before and we learned from the experience.  We went to the mall on an unsuccessful search for new kitchen stools and he bought a dry rub for ribs at Sur La Table – Chef Tim Love’s Pork Rub.  He put it on both sides of the ribs this afternoon and let them sit in the refrigerator.  He started cooking about an hour ahead and cooked the ribs on the grill on indirect heat 20 minutes each side.  He then did an additional 20 minutes – 10 minutes a side with the sauce Dreamland Barbecue Sauce.  He then took them off the grill and let them sit for a few minutes.  We ate them so quickly that I forgot to take a picture.

The experiment was a success however, we have discovered that one is well advised to seek out the meatiest ribs possible.  Our ribs were inconsistent in size and the meaty ones were awesome but the thinner ones were dry.  If the ribs are thinner, they should probably cook for less time.  We think you are probably better off, getting the meaty ones.

Christie’s lime cilantro slaw was the perfect side.  Here is her recipe:

  • 1 head savory cabbage, chopped
  • 4 scallions, minced
  • 1 bunch cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime (if juicy, two if not), zested and juiced
  • 1 TB sugar
  • salt and pepper

Mix mayonnaise, sour cream and lime juice and zest.  Combine cabbage, scallions and cilantro and toss with sauce.  Add sugar and combine.  Add salt and pepper to taste.  Slaw will wilt down.

Happy Labor Day!


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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