If there is one thing the Bennett Crew loves, it’s a barbecue or an easy summer dinner party with Slow Oven Baked Ribs. The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob and Slow Oven Baked Ribs.
Once the weather turns lovely, we dine outside every evening. A tradition since the two sassy gals were little ones. Running around the house with bare feet, sliding across the wood floors, onto the earthy wood boards of the outside deck. Clean fresh breezes swinging by with the scent of pine and fresh turned garden dirt, all ceremoniously accompanied by the melodies of returning songbirds.
After a few glorious minutes savoring the beautiful and fragrant evening, I can always count on a scruffy little terrier patiently sitting by my chair hoping a crumb will drop. Along with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food.
Ranger Craig’s grilled baby back ribs are a must at every barbecue. As well as his secret spice grilled chicken and bleu cheese burgers. But this weekend I decided to make these Slow Oven Baked Ribs and then finish them off on the gas grill. Perfectly seasoned and perfectly “fall of the bone” tender with just a little crisp on the outside.
Served up with our favorite sides, a lovely Oregon Pinot Noir and a sunset filled sky, gracefully announcing the return of summer.
Delicious Wishes and Loads of Love!