YUM, YUM...BBQ

When it comes to cooking, I am a definitely A REAL RETIRED HOUSEWIFE OF FLORIDA...I would rather make reservations than make dinner.  I was inspired to dust off my cooking skills by a recipe for Rum Ribs.  I got the recipe from a friend, Dawn.   The original recipe was from her mother, Nona.   Dawn talked about serving the ribs for a dinner party and they sounded so good!  It was also convenient that pork ribs were on sale and I had invited my Mom and sister, Denise, over for dinner on Mother’s Day

Here’s the recipe

And the ingredients

The recipe calls says to line a pan with 2 layers of aluminum foil.  I had some cheap foil, so I put down 3 layers  But let me tell you…3 layers of cheap thin foil doesn’t equal 2 layers of quality thick foil.  And I didn't learn that lesson until it is all over and I was trying to clean up the pan.  I have already bought some quality heavy duty foil for the next batch.

Brian was designated the resident “butcher” and cut up the ribs.

I covered the pans and put them in to cook for 45 minutes.  I doubled the recipe because the ribs were sale and we like leftovers.

After the first round of cooking,  off came the top foil and on went a basting of the yummy sauce.  

About every 15 to 20 minutes, Brian would turn the ribs and baste with more sauce.  By this time, my Mom, Denise and I were playing cards and we were too busy to do more than yell when the timer went off.  Hey, there was drinking and gambling going on.  Besides, it was Mother’s Day.

All the hard work was worth it.  The ribs were great.  I did break away long enough to cook  green beans and scalloped potatoes…along with rolls, great side dishes for the bold, sweet flavor of the sticky ribs.

 

For dessert I made a family favorite, Limeade Pie,

   6 oz. frozen limeade (thawed)

   1 tub of Cool Whip

  1 can sweetened condensed milk

   Graham cracker crust

Combine the limeade, Cool Whip and condensed milk.  Pour into the pie shell.  Refrigerate before serving.  You can substitute lemonade or  orange juice for the limeade.

Both the ribs and the pie were great as leftovers….but not for long.