Tuesday, May 19, 2015

BBQ Ribs

Ted Reader is my go-to for BBQ recipes. He celebrates good, rich, barbequed food, and following him on Instagram or Facebook will seriously inspire you to grill something. So when ribs went on sale before the long weekend, I decided to try his back rib recipe from Everyday Gourmet Grilling.

Horrible picture, delicious ribs.

I always BBQ my ribs. While there are a few different ways to do it, I give them a good rub with something and letting them sit for awhile, then put them on the grill low (around 325) and slow (for at least 2 hours). Turn on one side of the grill and place the ribs on the other, with a drippings pan underneath. My ribs tend to take a bit longer than the recipe calls for, probably because I open the lid far too many times - usually to add other items to the grill. Sunday evening I also grilled sweet potatoes and baked some brownies on the BBQ.

I also treated myself to Ted's Thai Chili Lime Coleslaw, a recipe I have been wanting to make since I got the cookbook. I made a few omissions: didn't grill the pineapple, didn't add the chili (I know this is nearly unforgivable), and didn't add the rum. Yep, you read right: no rum in this coleslaw.