Reheating time: 10-15 minutes
Who doesn’t love summer? 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 a few times 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 have been slow cooked and glazed to perfection with a sweet, smoky, and savory brown sugar + bourbon glaze- perfect for a hot summer Friday night. We’ve paired them up with some fan favorite sides (BBQ baked beans, gem lettuce wedge), and a new addition of our new favorite- the caprese potato salad. What are you waiting for? Get in there!
For the ribs:
Set your oven to 400F. 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 BBQ baked beans:
Warm these in a saucepot over medium heat, maybe with a bit of water if they are super thick. Just keep stirring till they are nice and hot! Alternatively, the microwave works fine too. Hot beans!
For the potato salad:
Nothing to do here! WSimple scoop some of this potato-y goodness onto your plate and enjoy. While this dish is meant to be eaten cold, I suppose that you could also warm it up if you’d like. Just bake it with the ribs if you want a hot potato + pesto situation. However, I’d stick to cold potato salad 🙂
For the wedge salad:
Can’t go wrong with a big chunk of lettuce, some cherry tomatoes, and blue cheese dressing. To prepare, simply remove the gem lettuce heads from the box, and replace any cherry tomatoes that may have fallen off. Season with salt and pepper, and liberally pour over the blue cheese dressing. Make sure to get it in all those nooks and crannies! Grab a steak knife, and dive right into leafy bliss. Enjoy!
Thanks for ordering 🙂 #weareweco #dinnersolved <3
