Anyways, with all of our time spent outside in our backyard, cooking has been minimal. Like I'm talking bare essentials as in numerous cracker/cheese/sausage/pickle nights and/or subway and/or toss something on the BBQ. However, I did manage to make some amazing fall off the bone ribs last week that needed no attention at all so they were perfect to cook while we were outside working.
1 rack of pork ribs
2 Tbsp garlic powder
1 Tbsp paprika
1/2 tsp cayenne pepper
2 Tbsp dried onion flakes
1 tsp dried thyme
1 tsp dried oregano
(I actually just used jerk seasoning dry spice mix, which contains all of the above, so if you have that or see it in the store, buy it!)
Trim any fat off the ribs. Sprinkle salt and pepper generously on both sides of the ribs. Mix the rest of the spices together and rub onto both sides of the ribs. I tried to cover the ribs so that all you could see was spice, no meat showing. Wrap the ribs in plastic wrap and let sit in the fridge over night (can even do up to two days ahead of time).
Preheat oven to 250 degrees. Line a cookie sheet with tinfoil. Spray with nonstick and place ribs on top. Take another piece of tinfoil and cover ribs tightly on top, moulding the tinfoil to the shape of the ribs. Cook at 250 for 3 hours. The last 1/2 hour of cooking brush generously with BBQ sauce and cover and place back in the oven.
Brown Rice Salad
1 cup brown rice (cook according to package directions)
1 can of mixed beans (kidney beans, chickpeas, white beans)
1 can of whole kernel corn
1 jalepeno, finely chopped
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
cilantro, chopped (optional)
juice of 1 lemon (at least 1/4 cup)
1/2 cup olive oil or any other light oil used for dressing
1/4 of honey
Once the rice has cooled, mix all of the ingredients together. Combine all of the dressing ingredients together and mix in with the rice. Let set in the fridge for at least 30 minutes before serving to let all the ingredients marry. Lasts about three days in the fridge in an airtight container.
The salad is actually light and has hints of sweetness that balance out with the kick from the jalapeno. This would be fantastic with quinoa in place of the rice and with some zucchini added into the mix as well.
There you have it!
Enjoy your week and wish us luck on our back yard!