Saturday, August 19, 2017

Summer Cooking

     I love summer cooking - lots of fresh vegetables and fruits and meats cooked on a grill. I especially like summer cooking when someone else does it! I really love to cook, but while I'm recovering from surgery, others are cooking for me and it's such a treat!



Here's a yummy meal - hamburger patty with caramelized onions, oven-baked tater tots, pickles, sliced fresh tomatoes, and corn on the cob. Is there anything better than corn on the cob? This was a bi-color variety which was extra sweet. It didn't need butter or salt - just ate it as it was.






    Here's another summer favorite: Barbecued pork baby back ribs, steamed broccoli, and that fabulous bi-colored corn on the cob again. I have an easy and never-fail recipe (well, it's never failed for me!) for barbecues ribs.

     Remove (or have your butcher remove) the silvery membrane from the bone side of a rack of nice meaty pork baby back ribs. Rinse the ribs in cool water and pat dry. Place ribs on aluminum foil on a baking sheet. Brush all sides with olive oil or your favorite vegetable oil. Generously sprinkle on dry rub (see note below) on both the meaty side and the bone side, loosely cover with a piece of aluminum foil and refrigerate for at least 2 hours (can be done the day before).
     Preheat oven to 450༠ and bake ribs for 15 minutes. Without opening the oven, turn down temperature to 325༠ and bake for 90 minutes. Take ribs out of oven and, if desired, brush on barbecue sauce and return ribs to oven for another 15 minutes. Remove from oven and let stand 10 - 15 minutes. Cut between the ribs and place on platter or plates and serve. These ribs are flavorful, tender, and falls off the bone - finger-licking good!

Note about Rib Rub: There are lots of great commercial rib rubs available, but I like to make my own by combining dark brown sugar, cayenne pepper, cumin, chili powder, cardamon, garlic powder, and sweet paprika. Use what you like. The purpose of the rub is to lay down a flavor base that is great with ribs that are sauced or not.

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