ribsThis morning I put a rack of baby back ribs in a crockpot with pineapple and apple juices, peeled and smashed garlic cloves and freshly ground black pepper. The Better Half prepared some low sodium homemade barbecue sauce which I basted on the ribs on the grill for about ten minutes to brown the ribs and get the all-important grill marks and to infuse the flavors of her awesome sauce.

Clickable image - BBQ ribs and corn

About a half hour before bringing the ribs to the grill, I roasted a couple of ears of corn in their husks which had been immersed in water overnight. I shucked the corn, broke them in half and roasted over the fire while the ribs were browning up. I basted the corn with soft butter mixed with black pepper.

We served the ribs and corn with broccoli slaw and BBQ beans. The meat fell off of the rib bones and the sauce flavors defied belief. The corn was sweet and juicy, the slaw was tangy with bits of Gorgonzola cheese and the beans were great.

Please stop drooling.