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Since I’ll be going to visit the grandkids for a week-I’ll give you a couple of recipes to try.  With all the food my husband procured over the last two weeks thanks to his bonding with a coupon-I’ve got way too much in my freezer.  

With that said, I took out a big package of baby back ribs and dry rubbed them with  Montreal Steak Seasoning and cinnamon, yes-cinnamon!

For a change-I took them out early (okay, truth be told, they fell on my foot when I tried to get something else out)and I let time defrost-then I gave them a good massage with the rub.  Now don’t be shy with the seasonings!  You don’t want bland ribs-even if you love to coat them later on with BBQ sauce.

Once rubbed and covered-I let them hang out in the fridge for 24 hours.  I then baked them in the oven at 300 for about 1-1/2 hours.  I also soaked about 3 cups of applewood chips for an hour.  Drained them and put them in a smoke box.  I had dh put the box under the grates in the middle.

Start up the BBQ and let it warm up to about 450.  After about 20/25 minutes-you should see the smoke.  Turn down the outside burners until they‘re pretty low-you want to grill the ribs “indirectly“-it will take about a half hour or so.  If you really must put the sauce on before you take them off-only do so for about 10 minutes.  Make sure the sauce compliments the cinnamon and spices!

To go with the ribs-try this easy Thai peanut cole slaw:

This started out over at allrecipes, but I adapted it.

3 Tbsps balsamic vinegar
3 Tbsps oil
2-1/2 tbsp chunky peanut butter
1-1/2 tbsp soy sauce and brown sugar
1 tbsp grated fresh ginger
2 tsps minced garlic
1 tsp toasted sesame seed oil

1 bag of cole slaw mix.  3 green onions chopped-if you’d like.

I used a blender to mix the dressing-put “everybody” into the pool and blend until smooth.  If you think this is a bit thick-add a tsp or so of water.  Mix into the veggies no more than 30 minutes before serving.  

And now-have fun trying new foods, new recipes and enjoy January.  I’ll be back with some new ideas by the 22nd.

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