Ethan's Barbecued Ribs with Whitney's Barbecue Sauce

photo via Ashley Thalman

After Ethan had his foot surgery, he had to give up all kids of thing, like golf and his precious Chevy Silverado. The one thing he refused to give up was his Yamaha VStar 1300. Now that the weather is nice, he is loving that he can get back on it and let those 1300 cc's purr.

So yesterday evening we went for a ride. We drove past fields that had been relieved of their snow and were finally pushing up green. There were cows and horses who were now allowed to roam around their corrals. Cars drove with windows down and music up. All of this was the first glimpse of change I have been waiting for since January.

Once through the fields, we got onto the freeway. The wind whipped my sweatshirt hood all over the place. My ponytail under my helmet tangled. The only thing staying in place was my shirt, which I was careful to tuck under my behind. Otherwise, the drivers behind would have seen my behind.

We drove up the canyon and I noticed the air getting cooler. But it wasn't unpleasant. We took a side road and saw houses that had been sunken by a flood. We involuntarily smelled manure. We saw rocks gradually turn from gray to dark orange.

We eventually turned around and drove out of the canyon. We stopped at a gas station and I hobbled off the bike. My legs and arms were so sore and my behind was numb. But alas, the gas station was just a break and back onto the bike I went.

Soon we were home and had two hungry, dirty children waiting for us. While we were gone, Van cried the whole time and Jack wandered over to the neighbor's house. But the ride was so worth it.

Hooray for spring and yay for motorcycle rides with my husband. I anticipate lots of those this summer.

Speaking of summer, here is a little something for that very thing from yours truly and my truly.



2 full racks beef back ribs
Lawry's Season Salt
Garlic salt
Montreal Steak Seasoning
Smoked paprika

Set oven to 350 degrees. Season both sides of the racks with Lawry's Season Salt, garlic salt, Montreal Steak Seasoning and smoked paprika. Season lightly (better to under season than over season). Remember that there will be a lot of flavor from the barbecue sauce.

Arrange racks in a large roasting pan, one leaning on the other in a V shape. Cover loosely with foil and roast, turning once, for 2 1/2 to 3 hours.

Heat grill to medium high. Place racks on the grill and brush both sides with barbecue sauce. Grill on each side for 2-3 minutes, just to mark them and so that the barbecue sauce caramelizes a bit.

Transfer racks to a large cutting board. Cut into individual rib sections.

Whitney's Barbecue Sauce
1 1/4 cup ketchup
1/2 cup apple cider vinegar

1 cup brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce

1 Tbsp honey

1 Tbsp vegetable oil
1 1/2 tsp molasses
1/4 tsp liquid smoke

2 garlic cloves, minced

1/2 tsp ground ginger

Combine all ingredients in a saucepan. Simmer over medium heat for 10 minutes to an hour.

Served with this: We had some roasted brussel sprouts and garlic bread. Oh and lots of wet rags for cleaning our barbecue-lacquered faces.

Rookie's Notes: If you like baby back ribs (pork ribs), you can do them the same as you would these beef ribs. As for my preference, I like beef ribs for their flavor, but I like pork ribs for their tenderness.