Plated: Low and Slow Summer Ribs
Plated: Low and Slow Summer Ribs
Summers bring more daylight, providing the perfect backdrop for relaxed, unhurried evenings. As the saying goes, summertime and the livin’ is easy! Well, the same should be said about our summer dinners, too! Instead of messing with complicated recipes, turn to simple summer salads, unique BBQ sides, and carefree entree recipes.
Salads are perfect for summer because they are light and refreshing and utilize fresh, seasonal ingredients. Bonus: They’re easy to assemble and have minor cleanup. Although salads are simple, it doesn’t mean they can’t be a fulfilling meal. Wedge, Caesar, Greek, and garden salads are often seen as a side dish, but increase the portion and top with grilled or baked chicken, fish, shrimp, or steak for a summer night dinner favorite.
Classic BBQ sides include potato salad, coleslaw, baked beans, and corn on the cob. But this summer, try grilled cabbage steaks with Blue Cheese or ranch dressing or Mexican street corn with lime juice, cilantro, and cotija cheese. Other unique ideas include grilled Brussels sprouts with a maple-brown sugar glaze or stuffed bell peppers. Stuffed bell peppers may seem elaborate, but they are simple to make and can be substituted as an entree when ground meat or sausage is added to the rice and cheese blend.
Carefree entrees don’t always mean a quick cooking time. The secret to fall-of-the-bone ribs is baking them low and slow. Baking ribs in the oven couldn’t be easier, and you can spend most of the cooking time relaxing. If the thin membrane covering the rack hasn’t been removed, gently slide a knife under the membrane and use your fingers to peel it away from the bones. Sprinkle with rub and slather with barbecue sauce, cover in tinfoil, and bake at 250 degrees for three to four hours. Before serving, open the foil, add more sauce if needed, and broil for a few minutes until the sauce caramelizes.
Use these tips to dish out good vibes and great flavors this summer without the fuss.
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