Reheating time: 10-15 minutes
‘Tis the season- summer, whether official or not, is upon us. That’s pretty awesome, if you ask me. It means so many things- greens and veggies coming from the farms, longer days, warm weather, and most importantly, summer food. We’ve done ribs twice before, but this time, I feel like we’re really in our element. If any of you were passing through west Acton or Randolph yesterday, I must apologize. The whole town of West Acton smelled like ribs. It was tantalizing and quite frankly, a huge distraction. But the wait is over. These ribs, baby back this time, have been slow cooked and glazed to perfection. We’ve paired them up with the summer classics, mac + cheese and smoky slaw- with the addition of Applefield farms baby lettuces and mixed greens. Truly the ultimate summer dinner, and guess what, you got it. Ready? I know I am.
For the ribs:
Set your oven to 425F. Place the rib pieces face up on a foil-lined sheet tray. Splash a little water on the bottom of the tray, just enough to generate a bit of steam, and cover the ribs with more aluminum foil. Bake for 5-10 minutes, until they are hot all the way through. Once they are hot, remove the top layer of foil, and set your oven to high broil. Broil for 2-3 minutes, rotating the tray halfway, to give the ribs some caramelization and crust. Let them rest, slice into pieces, and enjoy!
For the mac and cheese:
This one’s real easy. Bake till hot! Microwave works too, but you’re already going in the oven with the ribs- so just pop the mac into another casserole dish or tray, and make in the oven with the ribs till it’s hot and gooey.
For the slaw:
This one’s even easier than the mac and cheese. And we love it. Buttermilk ranch dressing has found its new favorite home, and that’s in this crunchy slaw. Pickled cabbage, salted cabbage, tons of shaved veggies, what a treat. To prepare, just dress the slaw with the ranch, mix well, and plate it up. Easy.
For the salad:
The wonderful people over at applefield in Stow are some of the best in the business. They get it done in style. These leaves are the best leaves, crunchy, sweet, a little spicy, and just absolutely beautiful. Dress them up with the lemon dijon vinaigrette, season with some salt and pepper, and enjoy!
Thanks for ordering 🙂 #weareweco #dinnersolved <3