So I made these ribs like a month ago, BUT, I remembered to take photos of them and write down the recipe and now I’m actually going to share it with you. That’s a big step right? I’ve been doing a lot of cooking lately so hopefully at some point I can start posting again in some regular capacity. I’m going to get into the details and deliciousness that were these ribs but first I’ll give you a little update on our summer since I haven’t chatted with you since June.
This is what pretty much every weekend has looked like this summer. Another gorgeous sunny day in New England and another amazing day at the beach. I can’t even begin to tell you how blessed I feel to live in a town like this. We pretty much have our beach wagon packed and ready to go at all times. We throw together some snacks, drinks and put the babes in the stroller and walk on down to the beach. If we’re lucky they’ll fall asleep and we get a good hour of actually sitting and relaxing before the chasing begins. Most of our friends end up down there too and we set up our forts complete with tents, blankets, coolers, chairs, shovels and every single sand toy you could imagine. The boys are happy, we’re happy, it’s pretty much a day long smile.
On the food end of things, we just finished up our outdoor kitchen, complete with a killer grill, some storage, a refrigerator & sink. I’m completely in love. It’s so amazing for entertaining and just looks so damn sexy. You know when you do something new at your home and you’re so happy with it you keep going to stare at it? That’s how I am. I’m peeking out the window every chance I get just to make sure it’s still there, sitting there looking awesome. We’ve been entertaining a lot this summer.
I made a huge paella for some friends with the paella rice I got from our trip to Spain. It was SOOOO good. I thought I was going to have leftovers for days but everyone went back for seconds and thirds and before we knew it we were scraping the last bits of crispy rice out. I ordered some more rice so we can make this one again soon. We also had a big feast this past weekend with some lobsters, bbq ribs, burgers, salads & corn to celebrate the countertops finally being installed.
We finally got around to taking some family photos the other day. I underestimated how difficult it would be getting two toddlers to cooperate on the beach in the evening, an hour before bed time. There was a lot of crying and running in the water with clothes & shoes on and “let’s try this” “ok, that’s not working” “what about this?” NOPE! Regardless, she managed to get some money shots and I’m really happy with how realistic they came out. It’s not always smiles and rainbows when you have two opinionated toddlers running around. And how amazing is it to be able to walk to the end of your street and be in a gorgeous setting like this? Next summer when the boys have a slightly later bed time, I see us heading down here for some tide pool exploring at sunset.
In addition to amazing weekends at the beach, spending time with family and friends and the fun age of the boys, I have some exciting new opportunities popping up with my business and professional life so all around, I’m feeling blessed, happy and lucky!
OK, time to jump into these ribs. I made them with some bone-in country style pork ribs I got in our monthly meat share. We get a weekly delivery from Walden Meat with a variety of pork, beef, chicken, lamb, etc… It’s been fun to cook with some new cuts of meat that I’m not familiar with like lamb shank or shoulder chops.
You could make this recipe using any other type of pork ribs as well, Baby Back, St. Louis style, etc.. I used the general concept of a vinegar based Carolina BBQ sauce with a base from the tangy banana peppers. They had such fantastic flavors and it was super easy! I used my favorite Smokehouse Rub from Williams’s Sonoma. You’ll see that the recipe calls for a BBQ rub. Stubbs has a great rub you can buy at the grocery store. If you don’t have any on hand you can make your own with some brown sugar, salt, garlic powder, onion powder, paprika & black pepper.
I started them off on the grill to give them a nice caramelized crust & char. If you don’t have time for this step, you could sear them quickly on the stove or broil in the oven.
Then into the slow cooker they go for a nice long, slow cook. I put a few pats of butter on top to give them a little extra richness.
Then came the banana pepper sauce on top. Close the lid and let it cook for 3-4 hours on high or 6-8 hours on low.
They were tender and had a fantastic complex flavor. It was a really nice change to the usual BBQ pork ribs. I’ll definitely be making these again! Hope you enjoy them as much as we did and are having a fantastic summer!