With the incredibly moderate temps of this unusual January, I've felt the call of the grill. Tonight, I tossed some marinated country-style pork ribs onto it. On the dinner plate, they were given a healthy dump of fresh-made horseradish barbecue sauce. Alongside I had grown-up mac-n-cheese and baby lima beans.
"Savory Grilled Country-Style Pork Ribs," by Ray Lampe. In Dr. BBQ's Big-Time Barbecue Cookbook (St. Martin's Griffin) and published in the San Francisco Chronicle.
"Grown-Up Mac-N-Cheese," by Ina Garten.
"Barbecue Sauce," by Emeril Lagasse. Accompaniment to Emeril's "Crab-Boiled Country Style Pork Ribs" recipe, from the Food Network online.
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