Veteran's Day dawned brisk and cold, with our first good hard freeze of the fall. It was just barely above the mid-20s when Sumner and I were outside a little before 8 am. It was a gorgeous Sunday morning but with enough breeze that you could feel the chill cutting through you if you turned the right way.
That night, Amy and Gern came over to dinner, and with a free afternoon I decided to get into a little bit of a long slow-cooking meal: oven-roasted St. Louis-style barbecued spare ribs. The sides were both new recipes: twice-baked potato casserole (not really all that good, though); and Brussels sprouts with bacon, garlic, and shallots (which was quite tasty).
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
"Memphis Rub," from ALIKAT695 on allrecipes.com, with helpful modifications as suggested in the reviews from naples34102.
"Twice Baked Potato Casserole," by Sue Adame on JustaPinch.com. [Published 02 June 2012]
"Brussels Sprouts with Bacon, Garlic, and Shallots," by David Bonom. In Cooking Light, November 2011.
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