This has been an extremely busy month of May at my house. We have a new granddaughter, Addie, that has been keeping us on the road with trips to visit her on my day off. She's as sweet as sweet can be! We also are trying to get our garden ready for planting, which usually is done Memorial Day weekend.... not this year!
May has been a rainy month for Mainers. Considering we have just a few warm months to enjoy, when rain is steady, it can be disheartening at times. Regardless of the weather, I decided to get into summer mode by making my own spare ribs !
My co-worker, Maggie, my fellow foodie, gave me the idea for these recently. I stepped up to the challenge, which really wasn't one because they are so easy to make. The hardest part is being patient enough to slow cook them!
The first step is finding thick, juicy ribs!
I made the decision to make my own rib rub which was also easy and economical. If you have a basic spice rack, you will most likely have all the ingredients to create your own.
1 tsp. Coriander
2 Tbsp. Garlic Powder
1 Tbsp. Celery Salt
1 Tbsp. Cayenne Pepper
1 Tbsp. Cinnamon
2 tsp. Cumin
1/2 c. Paprika
1/2 c. Brown Sugar
2 Tbsp. Salt
1 Tbsp. Black Pepper
Generously rub the ribs all over. Place on a sheet pan lined with parchment paper. Cover with tin foil . Bake at 275 degrees for 3 1/2 to 4 hours.
While the ribs are in the oven, you have plenty of time to start this super healthy corn salad. Again, easy, easy! While you can use canned or frozen , if it's available, use FRESH from the cob!!! I cook 5-6 ears in 1/2 cup of sugar.
I add 3 Tbsp. Of Olive Oil, 3 Tbsp. Of Apple Cider Vinegar, and a few Tbsp. Of FRESH Basil chopped, 1/2 a red onion minced along with salt and pepper.
Place in the refrigerator for a few hours. This allows the ingredients to get well acquainted!
One finishing step I did , at Maggie's suggestion, was to place the ribs on the barbeque to seal in the flavors!!! A step so worth it! Only leave them on for a few minutes on each side. I like to brush a light coating of BBQ sauce over them prior to grilling.
The result..These are great reheated as leftovers!!
Because these are slow cooked for a long period of time, no need to worry about food temperature!! However, as a plug to my husband's favorite cooking accessory, buy a thermometer for those times when you do!
After all, the hubby knows a thing or two about the food industry. He was honored with the award of food service director of the year by the ACF this busy month of May. I am so proud of him. He's one of the hardest workers I know. He puts 150% into everything he does.
Don't let him fool you, he's not all work and no play. As I look out my sunroom window, my view is of one of his 'awesome dad' projects he built about twelve years ago. I was out of town and he decided to build the kids a tree house. As I've said in previous posts, 'small' is not part of his vocabulary!! I returned home to an adorable tree house nestled 24 feet high in the trees!!!
It wasn't until winter came, that I realized just how high it was! A good thing I was out of town !
While some fathers are preoccupied with providing for their families, they miss out on other important things, like spending time with them. My husband is a good example of being a great provider and one who excels at his job, but also is one of the best dads I know. Congratulations on your award, David!
In closing, I hope you give these ribs and corn salad a try! Summer will be here soon enough! Until the weather reflects that, don't miss out on these summer dishes!!
