I am determined not to let the rain deter me from making ribs today! It is a very interesting process, which I’ll post tonight – but the most interesting part is that the barbecue sauce goes on last and never goes on the heat. And the process is half grill and half oven to get “fall off the bone” tender.
But first lunch was chicken tacos – 2 corn tortillas, 4 ounces grilled chicken, 1 ounce Mexican cheese and lettuce and taco sauce – I Pam fried them so they were nice and crunchy:
Lunch comes in at 407 calories, 15 fat and 23 carbs.
So these “Chicago Style” ribs comes courtesy of Cooks Country. My grocery store had a “super” coupon so I got two slabs of baby back ribs for $1.49 a pound! Sweet!
The first part of the recipe is to dry rub the ribs and use hickory chips and water to steam and flavor the ribs while they are on the grill.
I also am in the process of making the Artisan bread in 5 minutes to go with dinner – a nice cheesey bread will be good with the ribs!
Come back tonight for the full recipe and recap!
Oh my gosh, totally love this – yum yum yum!
It’ll take me about 25 minutes to get to your house… got enough for me?? 🙂
Anything off the BBQ will make it feel like summer, I swear I can almost smell the ribs cooking!!
I’ll gladly take any leftover bread 😉 Sounds fantastic!
can’t wait to see the recipe and how you enjoyed everything!