Mac n Cheese
Seven years ago, I went back to work and it was in a little, small-town Rib joint. We had the best ribs I’d ever had in my life. Sadly, the place burnt down (leading me to my present place of employment). I have missed those, fall-of-the-bone ribs and have been very picky about ordering ribs in a restaurant.
Recently, a friend picked up, and slow roasted, four racks of ribs; they blew the rib joint’s right out of the water. I’d only ever purchased those precooked ribs and they were only ever “so-so”. I decided that I had to try my hand at real ones.
I rubbed down two racks with brown sugar, salt, pepper, paprika and a bit of cayenne. I then put the on a greased, foil lined sheet pan and tented the top. I let them roast for about two hours, then pulled the foil off and basted them with bbq sauce. They glazed over just right.
And what goes perfectly with ribs?
Homemade Dijon cheddar mac and cheese, of course.
Many napkins and contented sighs accompanied this meal.