The ribs sure have been good at the Roediger House this fall, and the first Saturday night of my extended Christmas vacation was no exception. (Most schools still had another week to go before they got out but, given the nature of my work, they don't want or need me then so I typically get more time off and deserve it much less!) Anyway: on December 14th, with a package of baby back ribs that was in need of cooking, I settled on a plate of ribs with roasted parmesan and garlic asparagus tips, and I saved the rest of the ribs for a big pot of Brunswick stew at the start of the following week.
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
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