I got a wild hare to make barbecue ribs for Memorial Day. James had to work, but we had a rack of ribs from an old Publix BOGO in the freezer and plenty of barbecue sauce. So I went online and hunted up a recipe.

In general I was pleased. The ribs themselves were very meaty and were juicy, but they were also very stale. I could taste that "plastic" taste that gets into stale food these days. Also, I have to remind myself that ribs cooked on low (275℉) are not pork chops; even thought they are at proper temperature (160℉), they are not "done" enough to be falling-off-the-bone tender.

On the other hand, cooking them in the bottom oven was brilliant. It did smashingly; the ribs just needed another hour to be tender off the bone. Finishing them off at 400℉ in the top oven also worked (but ten minutes was too long; five would have been enough). My basting sauce, a combination of Smack Yo Mama Big Kahuna and Sweet Georgia Brown, and my final sauce, maple barbecue with smoky bacon maple syrup, was great, too.

Next time, fresh ribs and longer oven time.

We also had fresh sweet corn to go with the ribs, and they were almost better!

And then today I went downstairs to do laundry and found one of my precious jars of Panorama Orchards (from Ellijay, GA) blackberry spread on the floor of the laundry room. It must have come unbalanced after I had to deal with a leaking cup of applesauce and fallen during the night. So I had to sweep up the glass, take up the broken jar (the mass of preserves which at least remained intact, it being so thick), sweep the floor, then vacuum the floor, then wipe up what little bit of sticky was there, all before I could start the clothes.

Sigh...

Labels: cleaning, cooking, food

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. . . . . noted and logged by Linda at 10:20:00 PM

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