May – Can you spare a rib?

Here I am, writing a blog post the night we cooked something, and in the right month! Doing so good!

Our May meal—grilled ribs with steamed zucchini and squash and baked beans—was definitely a winner, and we will be making it again, with some adjustments.

Zeus bought a giant slab or ribs during his last trip to Costco. This slab had enough ribs for about 6-8 meals, depending on how much we cook each time. We’ve never made ribs before, so Zeus asked a friend at work, Bruce, who ‘s an expert for recommendations on how to cook them.

To start, we thawed out the ribs and then marinated them in apple cider vinegar, Bad Byron’s Butt Rub, and lemon juice of a whole lemon for a day and a half. When it was time to grill, Zeus seared the meat at 500 degrees for 10 minutes. Then, he cooked them at 250-300 degrees for an hour, flipping every 20 minutes and topping them with Bruce’s special “Juju Juice.” I was told not to reveal the ingredients of this because it’s not our recipe, but I will say it includes more apple cider vinegar and a beer of your choice.

When the ribs were almost done, we chopped up and steamed the zucchini and squash, and heated up some baked beans. I added some garlic sriracha seasoning, salt, and pepper to the zucchini and squash for some extra flavor.

These ribs were absolutely amazing. They were meaty—not like the skinny ones you get at all-you-can-eat rib places—and cooked to perfection. Every bite was amazing.

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The only issue with them was not mine; Zeus said he thinks he used a little too much apple cider vinegar. I could smell the vinegar—it’s one of those scents that sticks in your nostrils—but I couldn’t taste it. I had no qualms with them at all; they were perfect.

So here it is! Until next month! Hopefully…

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