Robby hit a hole-in-one last Monday on the 4th hole on the Village 9 at Conestoga. It’s a 140 yd hole. The challenge on that day was that it just after a huge downpour (soaked greens) and the fog was rising from the ground. We weren’t certain until we got to the green and looked in the cup.
Great job! Your second one too (you sonufa$*%&)!
– Wettest Spring Ever
– Still don’t have garden fully planted (only tomatoes)
– Need to fix roto-tiller. One of the arms fell off. That made for an interesting plowing session
– Throughout the wetness, May 24 turned out to be sunny and warm. Wonderful outdoor party with best-ever ribs and awesome fireworks display. Kudos to the “Green Monster” that Olivia selected. The “Wild Party” was excellent too.
– Echo & The Bunnymen concert May 16 with Sean and brother Luc. Best one yet? The drummer was the highlight. Something new to them in years of having a stump that only covered the beat. Would love to hear them play “Of a Life” with the new guy. Hope he stays around for a while.
– Pottytraining Christien. He’s 50% using the pullups. Is there an end in sight? Diaper free days are nearing?
– Experiencing the beginning of our next phase in life: carting the kids around to their activities: piano on Thurs, Swimming on Sat, skating on Sun. Soon…Gymnastics on Tues, Sportball on Wed. Couple that with my golf on Mon and Sonia’s on Wed. This is going to get crazy!
– Jays game last May 7th with Tina and the family. Yeah, it was a lot of work for them. I hope they still enjoyed it. We had a blast and were able to enjoy a good portion of the ballgame…..a no-hitter by Verlander no less! Almost….o so close….got the final foul ball of the game. Darn!
– Spent the night at the Royal York on the cheap….thanks to Hotels.ca! Use it everyone! Had room service for the 4 of us. Fancy: rolled in a table and set it up in the room. Excellent food and only $70 total! The room itself was huge with a king and pullout for the kids. Their first night ever sleeping together in the same bed….took a bit to settle them down.
– Spent Sunday…MOTHER’S DAY…at the Ontario Science Centre. Nobody was there! Mind you, the place was in transition for some of the exhibits so it wasn’t full capacity. The kids loved it but gave me no time to spend absorbing the knowledge.
– Baby Sofia is now over 1 month old!
– The Rapture did not occur on May 21 much to the chagrin of a select few rapture-experts (how do you become one of those?).
Back in ’06 I blogged about a tasty way to make ribs. But the problem in the end was that they just didn’t fall off the bone as planned.
Now, I think I’ve got an approach that finally succeeds. Plus a nice BBQ sauce if you love sweet and over the top tanginess.
The Sauce
The sauce has an interesting life cycle. During it’s cooking and construction phase, it lets off some interesting aromas that some might find a bit on the ‘unpleasant side’. This is mostly due to the bourbon and apple cider vinegar combination. Tasting the sauce during it’s cooking phase provides a combination of sweet at first to very tangy aftertaste. I found that the sauce required some adjustments to satisfy the common palate. That is, more molasses and ketchup to offset the recipe’s tanginess. Here’s the recipe, mainly so I don’t forget it:
1/4 cup vegetable oil, such as canola or peanut
1/4 cup butter
1 chopped chile pepper, such as a serrano
1 medium yellow or white onion, grated
1 cup bourbon or Tennessee whiskey
1/2 cup ketchup or tomato sauce
1/2 cup lemon juice
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup Worcestershire sauce
2-3 tablespoons brown sugar
Salt to taste
When you slather the ribs with the sauce, the subsequent cooking that occurs on the grill will further enhance the sweetness of the flavour. So if the sauce is a little ‘over-tangy’ at first keep in mind it will mellow on the rib.
Cooking the Ribs
Prepare the ribs for cooking by removing the thin layer of membrane on the bottom side of the rack. Then apply liberally a mild rub of your choice. Lots and lots of rub. Coat them! Do this at least 2 hrs before cooking.
NOTE: if using dry ribs, take them off any time after the 1/2 hr you returned them to the grill after unpackaging from the foil.
These ribs will fall off the bone without fail. Also, the smoking process will have turned the outer layers of the meat a beautiful pinkish colour. Yum.