Grilled Ribs with Rhubarb BBQ Sauce and Radish & Feta Salad
Due to a tree removal project next door, we were without power for most of the day. Good thing we planned on grilling! We were able to use up a bunch of our CSA veggies for this meal, making room for our new delivery later today. The BBQ sauce was a little on the spicy side, and we even limited the amount of chili sauce in it. Next time I will make more of a rhubarb jelly for a tangy glaze and let the dry spice rub on the ribs do the seasoning. The salad was excellent. The recipe is from the book "From Asparagus to Zuchini" put out by MACSAC. The Zinfandel was a nice choice (and did not require any refrigeration or ice...two things that were limited yesterday). We really enjoyed our evening outdoors!
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