Monday, October 4, 2010

My new favorite dinner

Seriously. Good.

Dry rubbed, slow roasted, baby back ribs
Dry rub (inspired by a variation of a variation of an Alice Waters recipe)
1 tsp coarse ground pepper
2 tsp coriander
2 tsp fennel seed
2 tsp rubbed sage
2 tsp cumin
To prepare: Mix rub ingredients together and pat into all surfaces (especially meaty side) of 2.5ish pound rack of ribs. Let sit covered in refrigerator for several hours. Set on counter 1 hour before cooking to come to room temp. Drizzle with oil (I like olive or walnut).
To make: Turn grill on to the lowest setting possible. Grill over indirect heat, meat side down, for 30 minutes. Flip rack every half hour for 3 hours. Add a little more oil if absolutely necessary.

Did I mention there was slaw too? Especially awesome when apples are in season.

Waldorf slaw
1 bag shredded red cabbage
1/2 red onion, diced
1 apple, diced (something crisp and sweet!)
1 c sour cream (or greek yogurt)
1/3 c apple cider vinegar
1/3 c crushed walnuts
1 tb fresh parsley, chopped
fresh ground pepper to taste
Put cabbage, onion and apple in a large bowl. Whisk together sour cream and vinegar and add to bowl. Stir until solid ingredients are coated with dressing. Add walnuts and pepper and mix through. Top with parsley.

What I want for dinner every night...

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