Last night, in the wintry chill of December, grilling happened. For the four of us gathered at the Roediger House table, this meant St. Louis-style pork ribs with a sweet and smoky barbecue sauce. I also included a broccoli salad and roasted a small mess of rosemary baby gold potatoes. The overall meal didn't rise to the level I'd hoped, but I suppose we partook of it well enough.
"Make Ahead Ribs," "Smokin' Summer Spice Dry Rub," and "Smoky Spice Honey Barbecue Sauce," from Barry C. Parsons of RockRecipes.com.
"Broccoli Salad," by Carolyn Purpura Mackay. In Cook's Country, August/September 2012, p. 7.
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