Wow, what a weekend.
You know that I say that with all honesty since we are already looking down Tuesday.
This was my weekend to work. I am on a every other weekend/12 hour shift kind of a schedule.
This is where is should share Allen Jackson's song, Shift Work.
I am not a person who hates work but I do feel it causes me to miss a lot.
I can be easily drawn into a fit of frenzy trying to fit everything in and not miss what's going on.
This weekend, I was feeling terrible cheated.
Saturday, I was knocked out of the 5K Bridge Run again this year.
I honestly was aiming to make this run.
It would have meant getting off at 7:00am and booking it to register by 8:00am until the realization that my daughters 4H meeting was so early that there was bearly time to punch out and get her to the Rotary Field in time...mmmm..dang..(that's the nice version, I was really pissed about it)
My sister was planning a family get together at her house for her stepsons birthday.
I had to just send the kiddos down the road with Mama and Daddy. There was no way to make it back and get to work on time.
I did fit Jack's ballgame in and dosed a little on the couch before hand.
Sunday was Father's Day. How am I going to work that out?
I didn't work much of it out at all. No time spent with my Daddy
but I did manage to make over the old man(hubby) some before going to work.
I gave you all of that information to get down to one of the highlights of Sunday, Bam Bam Ribs.
I apologize for not sharing a picture but just put to mind a rack of spareribs dripping with sauce.
Sauce on your hands, sauce around your mouth and dripping off of a few elbows,
and silence at the table.
Silence at the table is how you know you've hit a winner recipe.
Anticipation can get folks talking before eating and
offering of thanks will have them talking after the meal.
Silence at the table is the true sign of praise. It takes a lot to shut this crowd up
and for that reason, I'm sharing this recipe.
Sandra Lee's Bam Bam Ribs
Makes's 4 servings
Roast: 1 1/2 hour
4 pounds meaty pork or beef ribs
1/4 cups + 2 teaspoons steak rub
1 cup ketchup(Heinz)
1/4 cup apricot preserves
(She suggests Knott's but I used Smucker's. They don't sell Knott's in Stuart, VA)
1/4 cup packed brown sugar( I used Domino)
2 tablespoons chili-garlic sauce
( Lee Kim Kee is suggested but I used Kikkoman Spirachca hot chili sauce)
1 habanero chile, seeded and minced
2 tablespoons red wine vinegar(Pompeian)
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. Cut ribs into individual portions. Place on baking sheet and coat with the 1/4 cup steak rub. Let stand 15 minutes.
- Roast ribs for 30 minutes.
- Meanwhile, in a small saucepan, combine all remaining ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Keep warm.
- Remove ribs from oven and reduce oven temperature to 325 degree's. Allow time for oven to cool to temperature.
- Liberally brush ribs with sauce and return to oven. Continue roasting for 1 hour, basting with sauce after 30 minutes. Remove from oven and brush on remaining sauce. Let stand for 10 minutes before serving.
As always, Thanks for stopping by.