Yes.  That is correct.  Ribs.

Yesterday was the first day of school – granted, it was only a half day, but it was their first none the less.  I wanted to mark the occasion with a yummy home-cooked meal, so we had BBQ ribs, dill mashed potatoes, and Greek yogurt fruit salad.  It was yummy and they were thrilled. 

Here’s a quick video of what I did and the actual recipe and directions will follow…  It might make a great meal for Labor Day Weekend if you are looking for something to try!

Recipes:
Steph’s Jack D. Ribs and BBQ Sauce:

• 2 racks of ribs
• 1/2 c. plus a shot of Jack Daniels or other whisky
• 32 oz. of low sodium chicken stock
• 2 small cans diced tomatoes or 3 total cups of fresh diced tomatoes
• 1 T + 1 t minced garlic
• 1 t white wine vinegar
• 1 T + 1 t cumin
• red pepper flakes
• kosher salt
• fresh ground black pepper
• 3/4 cup ketchup
• 1/4 cup dijon mustard
• 1 firm packed cup of brown sugar
• 1 T honey
• 1 small yellow onion diced
• olive oil

To braise the ribs:

1. Preheat oven to 200 degrees
2. Place ribs in roasting pan.  Season with salt, pepper, red pepper flake,  and olive oil.
3. Make braising mix: chicken stock, shot of whiskey, 1/2 your tomatoes (so either 1 can or 1 1/2 c fresh diced), 1 t. white wine vinegar, 1 T cumin, 1 T of garlic
4. Pour around ribs.
5. Cover pan with foil and bake for 4-5 hours – until meat is pulling off from the bones and tender.

When you are ready to finish your ribs off, start by making the sauce.

To make Steph’s Jack D. BBQ Sauce:

1. Mince onion and sweat down in sauce pan with olive oil and pinch of salt.
2. Add in remaining tomatoes once onions are soft.  Reduce and smash down to small bits.
3. Add in pepper, red pepper flake, and garlic.
4. Add in ketchup, mustard, whiskey, cumin, brown sugar, and honey.
5. Let boil, stirring frequently, and reduce down for about 15 minutes.

This can either be canned if you extra left or saved in the fridge for up to a week if you have extra left.  This sauce is actually even better after a few days in the fridge when the flavors have had even more time to mix together.  You can make it ahead and reheat if you want or use the left overs on chicken later in the week!

To finish off the ribs,

1. Turn oven up to 400 degrees.
2. Put nice coat of BBQ sauce on top of ribs.
3. Bake for another 10-15 minutes.
4. Pull out and put a final coat of BBQ sauce on the ribs. 
5. Either finish under the broiler for another 10-15 minutes or until the sauce is carmelized on top OR put them on the grill to do the same.
6. Let them rest for a few minutes then serve.

This is a great recipe you can start and then walk away from.  While it takes most of the day to cook, it is hands-off for the bulk of that time.

I hope that you enjoy some sticky gooey delicious ribs soon – they were definitely a hit last night!

Yup… More tomatoes.  This time, cherry tomatoes.  You could also use grape tomatoes if you have those, too.  Either works perfectly well, I just happened to grow the cherry variety.

This is my summer party go-to staple salad dish, because it is simple and easy and you can make more or less without any issues at all.

Steph’s Fave Summer Salad (for 2)

• 1 small cucumber peeled and diced
• about 15-20 cherry tomatoes, quartered
• 4 oz. of mozzarella cheese – either pearls or block that you dice.  (I prefer pearls, but if your store doesn’t carry them, then block cheese diced works just fine)
• 1/4 white or purple onion, diced
• Kosher salt and fresh ground pepper to taste
• 1 t. Italian seasoning – I know, dried herbs, really?  But trust me on this one, it’s good.
• about 1 T of olive oil – now, put a little in to start and if you feel like you need more, add a bit more.  It just needs to lightly coat your mix, not drench it, so start small.

Chop, dice, add, and mix.  This is another one that is better after a few hours in the fridge.  It makes a great salad for a potluck or for a quick lunch with some almonds on the side. 

Have I mentioned tomato season is a favorite of mine?