The weather on this last official day of summer couldn’t have been better. Sunny, low 80’s, and no humidity. Perfect for having lunch at home on the patio. As with hot dogs, I only make barbecued ribs during the warm weather months, so this was a final opportunity to have them at home.
We like baby backs. I buy them at Whole Foods because (a) the quality is high, and (b) I don’t have to buy an entire rack since they will cut as many ribs as I want. These ribs are always very meaty, so I’ve found that for the two of us, the optimal number is eight.
The recipe I use is “Barbecued Ribs, Missouri-Style,” from The Thrill of the Grill, by Chris Schlesinger & John Willoughby. The ribs are massaged with a dry rub, put into a 180 degree oven for three hours, then onto the grill where they are basted with a vinegar-based sauce. Et, voilà!
We started with cups of chilled Zucchini Soup (a Martha Stewart recipe). It was leftover from the batch I’d made a few days ago which I’d served warm. Tasty either way.
With the ribs:
Cornmeal Crusted Fried Green Tomatoes
Busch’s Vegetarian Baked Beans
Homemade BBQ Sauce (Dean Fearing Recipe)
The fried green tomatoes turned out great and, as usual, the ribs were meaty, succulent, and dee-licious!