Tuesday, October 7, 2008

Dry Rub Ribs For Dinner

What a crisp and beautiful morning! Blue sky, a chilling breeze, and following a very early morning rain, the air is sweet and fresh.

I went out to cut a few bay leaves and snip some rosemary to be used in a brine for the baby back ribs we will have for dinner tonight, and dally I did as I watched a sparrow tap atop a silver light fixture and tree branches and grasses sway about in their own free style form of a waltz.

Grilled ribs (dry rub only) and some cauliflower (olive oil, chopped garlic, freshly ground pepper, kosher salt, a sprinkle of red pepper flakes) baked at 425 degrees for about 10-15 minutes, should be enough for dinner. . . and accompanied by a nice white wine to complement the spice of the ribs. Shall we have a Riesling?