tom foolery

in honor of the swine flu outbreak, i made some boneless pork ribs! ...okay not so much on the in honor thing, but it sounded good (or maybe not).

i made this last week, i'm trying to go back to a vegetarian lifestyle...3 days in :-)

start by heating your oven to 350 degrees.
then add a drizzle of evoo to a baking dish, like this:


at this point, i took a friend's advice and used a rub...you can buy them prepared, but i kind of just threw one together, that's kind of how i roll. i used sea salt, coarse black pepper, crushed red pepper, cumin, tumeric, garlic powder, onion powder, and lots of spanish paprika, then just rubbed it all over the boneless ribs...


max thinks he could eat them just like this...


but i tend to disagree...do people still get trichinosis?

next cover your dish very tightly with foil


i just purchased a shiny new roll of the green stuff...


now you are going to pop it in the oven for 15-20 minutes, then turn down the oven to 300 for 3o more minutes, and start on something else, like coleslaw.

now i haven't made much coleslaw, and according to my mother...an expert slaw maker who comes from a whole family of expert supreme slaw makers, you have to make it a lot to get the balance down just right. it's surprising how something so basic can be so tricky to make.

i mix light miracle whip, mustard, a pinch of sugar, and black pepper - then i just hope for the best.



then stir in your cabbage....i like cabbage and carrots, and i really like bell pepper shredded up too but the hubs does not....i was especially lazy on this day and used pre-shredded stuff....i HATE shredding cabbage, such a mess...so i go this way often :0)


for the record, this batch did NOT turn out well...i just couldn't get the sweet/vinegar balance right...and i even added white vinegar..blah.

after your 30 minutes are up on your pork, it will look something like this:


at this point i decided to brush on a little of my favorite bbq sauce..

stubbs marinades are amazing too.
afterwards, tighten that foil back down, and put them back in for 30 more minutes at 250.

when it comes out, let it rest, foil down for about 10 minutes...then it will look like this...


YUM

this would be the hub's plate as i kind of feel that baked beans are on the same level as black licorice, fennel seed and ingrown toenails.


these are my creeping phlox:


and a tulip:


and a few more:


and just one more: