happy day. happy tummy.

We surely did not expect to have an extra reason to celebrate this Father's Day, but with the arrival of our daughter last week it seemed like a great day to stay in and make some of my husband's favorites. We have the blessing of a wonderful church family who brings meals 3 days a week for a month after the arrival of a little one, so it has been fun to put a bit more effort into a meal than I had been during working months.

To follow up a breakfast at Chez Cora's this morning, the following is on the menu for tonight:

-Ultimate Pork Back Ribs (recipe from the Sobey's flyer)
-Grilled vegetables with basil/thyme/garlic
-Baked potatoes
-Buns
-Angel food cake with strawberries & whipped cream


Ultimate Pork Back Ribs

Ribs:
5lbs pork back ribs
1 tbsp salt
1/4 tsp pepper
8 cups cold water
1 onion, coarsely chopped
3 carrots, coarsely shopped
3 stalks of celery, coarsely chopped (we omit this)
6 cloves garlic, minced

Sauce:
1 cup ketchup
1/2 cup brown sugar
1/4 cup soya sauce
1/4 cup cider vinegar
1/4 cup hoisin sauce
2 tsp minced garlic
2 tsp grated fresh ginger (I used powdered ginger)
2 tsp green onions, thinly sliced

Directions:
1. Preheat oven to 350F. Score ribs with knife, rub with salt and pepper. Put in large roaster, top with veggies, water, garlic. Cover with foil, cook in oven 2.5 hours.
2. Combine sauce ingredients and simmer until sauce thickens and reduces by half (about 1/2 hour) I made the sauce in the microwave.
3. Remove ribs, place on paper towel to drain. Preheat grill to medium high.
4. Divide sauce in half. Brush one portion over ribs. Grill 5 min/side, basting with sauce as you go.

Serve ribs with reserved sauce or save for another use.