We had a very yummy Sunday dinner today. My son picked up some baby back ribs last week and asked me to make them this weekend and then his favorite salad to go along.
The ribs were easy enough in the oven. I made an easy dry rub by mixing some brown sugar and a smoky grill seasoning mix I had from Tastefully Simple. Sprinkled it on both sides of the ribs and rubbed it in a bit. Wrapped the ribs in a couple of sheets of aluminum foil and put in the refrigerator for a couple of hours. Some say 8 hours or overnight, I just did about 2 hours. Put them on a cookie sheet in the foil in a 400° oven and baked for 2 hours or so. Opened the foil and slathered on some BBQ sauce. It wasn’t homemade but it was a good local BBQ sauce from Trilby’s. Left the foil open and baked them on one side for about 15-20 minutes. The BBQ sauce was nice and sticky and dark. Flipped them over and did the same to the other side. They were so tender and the meat fell off the bone so easily.
To go with it I made a family favorite, Mostaccioli Salad. I got this recipe years ago from the back of a Mueller’s pasta box.
1 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons Dijon-style mustard
4 cups salad greens, torn
1/2 pound ham, cut in jullienne strips
2 cups cheddar cheese, diced or shredded
1 8 ounce package mostaccioli, cooked, drained and rinsed with cold water
1 red onion, sliced and separated in rings
1 10 ounce package frozen peas, thawed
In small bowl stir together salad dressing, sour cream, milk and mustard until smooth. Place salad greens in bottom of large glass bowl. Top, in order given, with ham, cheese, mostaccioli, onion and peas. Spread salad dressing mixture evenly over peas. Cover tightly with plastic wrap. Chill at least 4 hours or overnight. Toss just before serving. Makes 8 servings.
Not a bad Sunday dinner if I do say so myself.