Yesterday, eldest son Nate, turned 29. He requested "Dad's Ribs," potato salad and Boston Cream Pie. I'll talk about the BCP in the baking forum.
On Tuesday I made the potato salad but it probably took me an extra 45 minutes because I sprained my right wrist (I'm left-handed) at work and had to go to immediate care during work because of workman's comp. it was quite the process to peel the potatoes. I put a ziplock over my wrist and splint and had to carefully peel the potatoes without twisting my right arm. I got it done however.
My husband learned his version of ribs from a restaurateur down here probably 25 years ago. They get baked long and slow in Italian dressing until ready to fall off the bone. Then they go on the grill (we use gas) with the BBQ sauce for up to 20 minutes. We were really excited to use my new grill for this. But the weather decided not to cooperate - it poured like crazy ? So, I googled cooking ribs when you get rained out. And Mark Bittman had an article about that since he lives in NY and can't always count on the weather. Fortunately, he likes to precook (braise) his as well. The answer is the broiler. We did put them on a rack over a sheet pan and broiled until - as he said - they are "crisp" It worked out surprisingly well and we enjoyed them. I also made a plate of sliced tomatoes with mozzarella, basil and balsamic vinegar.
Tonight I roasted some shrimp which is local.
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