05 May 2011


A few things to share on this fine Thursday morning.

1.  Went outside for like 2 seconds the other night and got approximately 37 mosquito bites.  Now I keep scratching my arms, and I'm afraid that people think that I'm a meth addict.  

2.  New elliptical is kind of amazing.  Now, I got home from school today and was all ready to go ellipt, to get back on the ol' fitness train.  But then I started to feel really tired, so before ellipting I took a little Brothers & Sisters nap.  Didn't wake up from that nap until 10:00.  Hmph.  In the meantime, Matt ellipted for like three hours.  Right next to me.  So, the bad news is that I continue to be a lazy sloth; the good news is that the new elliptical is so quiet that I can take a coma nap while Matt ellipts for three hours right next to me.

3.  Norm MacDonald has a new show on Comedy Central that is basically just his Weekend Update but with sports.  I really don't care about sports at all, but I love me some Norm, and the show is really, really funny.  You might need to watch it.

Anyway, that's enough rambling.  Now on to the ribs!

I always thought, for some silly reason, that it would be hard to make ribs.  It is not hard to make ribs.  In fact, they're absurdly easy.

Now, they are time consuming.  Yes, you've got to really be thinking ahead and to have delicious ribs in time for dinner, but there's very little hands-on time and the difficulty level is low.  Like, Mitch made our last batch.

First you make some dry rub (recipe below) and rub it generously all over a big hunk o' ribs.  (These are pork ribs, by the way.  Sometimes I feel guilty about eating pork because of Charlotte's Web, but this week I've been reading Animal Farm, so I'm all about some pork right now.  Glue, however. . .  Poor Boxer.)

And then you put those ribs in the oven at about 275 degrees for, oh, five hours or so.  When they have reached your desired tenderness, take them out and finish them off on the grill.  Grill on high for 5-10 minutes, just long enough to slap on some barbecue sauce and to soak in some of that tasty grill flavor.

Serve with extra sauce and buttery corn on the cob*.  Or whatever strikes your fancy.

And eat up.  And get sauce all over your face.  

Dry Rub for Ribs Recipe (adapted from this one)


  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons ground black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder

*I wanted to have corn on the cob at our wedding.  Matt vetoed that idea because it was logistically tough, and because our wedding was already becoming "a little too county fair."  He wouldn't let me have a moonbounce, either.  Probably for the best.

1 comment:

  1. I met Norm MacDonald at the dc improv last year. I was drunk and offered him the rest of my long island iced tea. He looked worried. true story!



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