RIBS

Reheating time: 7-12 minutes

Ribs- so unbelievably satisfying and tasty, so tricky to get right. Without a massive smoker, about a cord of hard cherry wood, and hours of free time, getting the perfect pit-style rib isn’t an easy task in a small kitchen like ours. I’ve done a lot of BBQ hacks in my time, and figured out shortcuts that would make some of these pit masters punch me in the face- but whatever it takes to get you all those tasty eats. Tonight’s ribs, although they were lightly smoked, only spent about 1/6th of their time in a smoky chamber- the rest of the cooking was done through a few separate processes, which I will not divulge here… gotta keep them guessing. They aren’t saucy and sticky, but instead, have a beautiful spice rub crust- which I prefer over saucy, sticky ribs. These ribs are St. Louis cut, which means that they are more uniform in size than babyback or spareribs. They also still have the membrane attached on the back side of the ribs, which makes them easier for transport and reheating. The chewy texture is also, in my opinion, a quintessential part of the rib. Rib rib rib, enough talk. Get those puppies hot, and get in there!

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 steak fries:

Love these wedgies. They’re a great shape, and the perfect vessel for that secret sauce… To reheat, pop them on an uncovered sheet tray in the oven with the ribs till they are nice and crispy again. A quick broil with the ribs won’t hurt! 

For the coleslaw:

Ever since last week when we did BBQ, I have been dreaming of this slaw… packed with shaved veggies, fresh herbs, and cabbage (one of my favorite veggies!), it’s a cool, crisp side that works incredibly well with others. Gold star for slaw today. Dress it up with the aioli dressing (unlabeled ramekin!), and let it sit for a few minutes to absorb all that flavor. 

For the cornbread:

Holy cow, this came out so good. When I wrote the master recipe for this cornbread back in May, I was skeptical that it would even work- there’s so much cream cheese and buttermilk in it, I thought it would just turn into a soggy wet mess. However, we figured it out, and now it’s a staple. It’s also very cool because depending who makes it, it will always come out a bit different. Matt’s is crumbly and flaky, Theo’s is cakey and moist, Gigi’s is (like everything else she does) just absolutely perfect, and mine is just whatever at this point. Very cool to see the evolution of our cornbread. Tonight is one of our favorites- cheddar and jalapeno… so good. To reheat, griddle it up in a pan with some butter. You will not be disappointed. 

That’s it! Thanks again for ordering 🙂 

CAPRESE SALAD

Thanks for ordering!

Last week we did a similar caprese salad for the side dish on lasagna day, and we were so happy with the quality of the greenhouse-grown tomatoes, that we decided to give the salad it’s own place on the menu this week. Tweaked a bit, this one is just as delicious, but better. There’s prosciutto involved, and whenever pork gets itself involved in a salad, that salad is instantly better. In my opinion. Marinated tomatoes, mozzarella, basil, good olive oil… these are just a few of our favorite things. Top it all off with some fresh basil, thin shaved prosciutto, and of course, a healthy drizzle of balsamic reduction, and you’ve got yourself a salad. This bowl is ready to go- simply toss or mix everything together, and get in there!

Dinner solved, dinner served.

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