Having more days off means inventing more projects. At least for me. I had a craving for ribs and had never made them from scratch. I came across a recipe from my Food & Wine Annual Cookbook for Mo’s Sticky Ribs and I have to say, it was really easy and really delicious. The only thing I added was a shot of sweet Thai chili sauce to the recipe’s sauce mixture. I might try it with guava jelly instead of apricot next time too.
I couldn’t just eat the ribs alone, so I decided to go with a kind of BBQ theme and made this German-style potato salad from Bobby Flay. His instructions say to use your pans on the grill, but I just did it on the stove. Here, I added some sliced cornichons for some more tang and texture and some snipped chives in addition to the parsley. You’ll see that it says that it should be served warm, but it’s delicious straight out of the fridge.
Finally, because I didn’t seem to get enough sugar, fat and starch, I decided to make baked beans as well. Below is my aunt Nola’s recipe for New England Baked Beans. These are always a hit at family gatherings and a nice item to bring as a side dish to pot-lucks and such.
*You can mix them in a greased 2-quart dish or, when doubling, a 9×13 pan.
Three super tasty recipes to serve together or apart!