on July 8th, 2012Over the weekend, I got together with three of my best friends in the whole world for a barbecue – Tyler made the most delicious ribs I’ve ever had and Marta and Concetta prepared seriously yummy side dishes. Plus, white Cotes du Rhone? Such a perfect wine.
My Skirt: Dorothy Perkins, Tee: James Perse, Shoes: Tahari
Bracelets: BaubleBar, Clutch: c/o The Limited, Sunglasses: Old Navy
Side note: I need to learn to cook. In fact, there are a lot of things I need to learn. You know those moments where everyone seems to be getting older but you don’t feel nearly as put together or grown up as you thought you would at this age? And you still make mistakes you thought you’d gotten over making? No? It makes me think of this post and how there was probably so much more I could have shared! I think I’m panicking a bit about turning 27 in a few short months. Another related side note: I think I’m going to put together a kind of “101 goals in 1001 days” list similar to and inspired by Mackenzie of Design Darling and Sarah of Chevrons & Stripes. I love what these ladies are doing and I LOVE lists, so maybe this will help. Blogging has really thrown a wrench into my life plans (in a good way), since things I thought I wanted I don’t know that I still do, and there are so many things I never thought I’d be interested in that I’ve learned to love. The one thing that hasn’t changed are the people in my life that I love with all my heart, and I’m so grateful to have their support (and cooking skills – seriously, teach me!).
Best-Ever Barbecued Ribs
Ingredients
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Preparation
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Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
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Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
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Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
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Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Find the recipe here.
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Love your skirt :)
Bisous
Yu’
Love the laidback yet classy outfit for the BBQ. Looks great on you!
I was also inspired by Mackenzie and Sarah’s lists, and my 101 in 1001 list goes up tomorrow. I forewarn you that it takes FOREVER to write it out and it’s surprisingly hard to come up with ideas. I’ve been working on mine for two weeks.
I love cookouts with friends (and dogs)! Looks like a fun time. I think the list is a good idea. It will help you to remember all the fun things you want to do and it will make for good blog posts! :)
Looks like a delicious cookout! I’m turning 30 in February & talk about mild panic! Having a list is a fun way to keep track of all you want to do.
Great look, I love the striped skirt.
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Oh the food looks delicious and you all look fabulous.
You look so cute! Perfect outfit for the INSANE heat we’ve been roasting around in :)
xx,
Erin
The skirt looks great on you! xo
I love BBQ and will have to try this recipe!!! mmm…
I love the whole ensemble on you – perfect combination and shape for you – and for the occasion! And re: learning to cook – just take it one step at a time, and get addicted to Good Cooking Shows (because there are bad ones). As H will tell you, even bad cooks can learn (I am!)
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