Ingredients:

3 thawed racks of (baby-) back ribs†

For the roasting glaze: 2 C. Stubbs Original BBQ Sauce 2 C. Bullseye BBQ … continue reading: Ribs – The Recipe]]> So, people have asked for this. No surprise. For those who are brave enough to attempt this recipe (I promise you that it’s worth it!), please make sure that you give yourself plenty of time. This is not a recipe that can be rushed.

Ingredients:

3 thawed racks of (baby-) back ribs†

For the roasting glaze:
2 C. Stubbs Original BBQ Sauce
2 C. Bullseye BBQ Sauce
2 C. Catalina dressing

For the grilling glaze:
¼ C. pineapple juice
¼ C. whiskey or brandy‡
1 Tbsp. coarse-ground black pepper
1 tsp. ground red pepper

† I picked mine up at Costco for $23 and they turned out great.
‡ Yes, you can omit this if you prefer not to cook with alcohol.

Instructions:

1. Determine the lowest temperature at which your oven can operate. To fully cook, pork needs to reach 165°F, but to keep the meat tender, we want to first heat it for an extended time at a low temperature rather than merely trying to get the meat to reach that cooking point. For more detail, please read this great article on the subject: http://www.nytimes.com/2010/06/30/dining/30curious.html

2. Preheat the oven to the desired temperature. The lowest my oven can go is 170ºF, which left my ribs a little drier than I would have preferred, but a lot of people may not even notice the difference.

3. Line a baking sheet with aluminum foil. Place the ribs on the foil and baste them thoroughly with the roasting glaze. Turn and do the same for the other side.

4. Cover the baking sheet and ribs with foil, making sure to seal the edges. This reduce the amount of moisture that is lost. Place the covered sheet on the middle rack of the oven. If you’re really concerned about moisture retention, you can also put a 9″×13″ pan filled with water on the bottom rack. Just realize that this will add even more time to the tenderizing process.

5. Flip and re-baste the ribs every 2-3 hours or as needed, re-sealing the foil each time.

6. After the ribs have reached the desired tenderness (or your guests are just too hungry to wait any more), remove the ribs from oven and start preheating your grill at low flame.

7. Add the ingredients for the grilling glaze to what remains of the basting glaze.

8. Place the ribs on a grilling pan and place on the grill at low flame (or just line the grill with foil and mist the foil with olive oil.) Coat the ribs with the glaze mixture and close the grill.

9. Rotate, flip, and re-coat the ribs frequently until done, using up the remainder of the glaze mixture. (Ribs are done when they begin to fall apart when you try to flip them.)

10. Grab a roll of paper towels and enjoy!

Posted from Provo, Utah, United States.

My brother is out in Utah for the week, so I had a chance to go on a long-promised camping trip with him. We went up the North Fork of American Fork Canyon and camped up by the old mine site.

In the morning, we packed up quickly and spent a couple of … continue reading: Camping]]>

My brother is out in Utah for the week, so I had a chance to go on a long-promised camping trip with him. We went up the North Fork of American Fork Canyon and camped up by the old mine site.

In the morning, we packed up quickly and spent a couple of hours exploring the nearby trails on a (very generously loaned) four-wheeler. We had a bit of an adventure on our way out of the canyon, but it was definitely worth the trip.

Posted from Sandy, Utah, United States.

A Pool

Watermelon Carving

Dill-crusted Salmon … continue reading: Summer Solstice]]> Three important parts to the first official day of summer:

A Pool

Watermelon Carving

Dill-crusted Salmon and Eggplant

… continue reading: Spring is back (maybe?) – just in time for summer]]> As a testament as to just how completely bizarre the weather is here in Utah, after the snowfall yesterday, it got into the mid-60′s this afternoon. I had a chance to get out on my bike after work and managed to grab a few shots of the mountains as the sun was beginning to set.

Posted from Orem, Utah, United States.

The weather here in Provo is still rotten – May should never be this cold. It’d be nice to be able to spend more … continue reading: New phone]]> I finally have replaced my old Windows Mobile phone with a Nexus One. It’s taking me a while to get accustomed to the new interface, but I love having all of my Google accounts linked to the phone.

The weather here in Provo is still rotten – May should never be this cold. It’d be nice to be able to spend more time outdoors, but until it warms up and dries out, I’m stuck using my bike indoors.

Posted from Orem, Utah, United States.

Work has been keeping me fairly busy as of late (okay, that may be a bit of an understatement), but I haven’t resented it too much mainly due to the fact that the weather here … continue reading: Belated update]]> Obviously, my resolution to abstain from fast food has gone much better than my goal to blog on a regular basis. Oh well. Better luck next year.

Work has been keeping me fairly busy as of late (okay, that may be a bit of an understatement), but I haven’t resented it too much mainly due to the fact that the weather here in Provo has yet to improve. I’ve gotten more miles in on my bike while it’s been mounted to my indoor trainer than on the actual trails, but I hope to get out as soon as Mother Nature complies.

I had the opportunity to attend a friend’s senior piano recital tonight. It had been a long time since I’d heard classical music that wasn’t streaming over Pandora. Not that I would (or could) play classical music if I did have easy access to a piano, but I do need to try to make it to more live performances.

In other news, well, there isn’t a lot of other news, which I why I haven’t posted anything for almost two months. But there should be more news in the coming weeks (in theory, at least.)

I finally bit the bullet and purchased a road bike that was manufactured in this century. My former bike was a Motobecane Grand Touring that had been passed down … continue reading: New member of the family]]> No, I’m not engaged or married, but I am pleased to announce that I have a new significant other. She just happens to be made of carbon fiber and weighs almost nothing.

I finally bit the bullet and purchased a road bike that was manufactured in this century. My former bike was a Motobecane Grand Touring that had been passed down to me from my father and my uncle before him. The Motobecane and I had a love/hate relationship, with the Motobecane winning the majority of our fights, the highlight of which was when my rear rim cracked in half while I was barreling down Provo Canyon.

My new ride is an ’09 Cannondale Synapse Carbon 5, and she is gorgeous. I’ll post some pictures later. I’m off to ride!

First off, I’ve managed to go … continue reading: Quick update]]> It’s been awhile since I’ve posted anything, so I figured I should write a quick update. Work is a little slow at the moment (read: the calm before the storm), as I’m still waiting on the majority of the foreign markets to submit their forecasts, so I’ve actually been making it home at a decent hour.

First off, I’ve managed to go without fast food for over two months now. Which isn’t saying a whole lot, but I’m still pretty proud of myself. Ditching fast food has been surprisingly easy: after the first two weeks, it wasn’t at all difficult to say no to dollar menus and quick calories. Granted, I only have to cook for myself, not a whole family, and my schedule is completely independent of anyone else’s.

Last week, I was able to attend a performance of BYU’s Music Dance Theatre Showcase, which was terrific, as was the company (by multiple definitions.) They opened with the Glee rendition of Journey’s Don’t Stop Believin’, which is always a classic, and performed other numbers from a variety of musicals. I was a little disappointed that they chose heavily from Legally Blonde and Urinetown, hoping for a few Rodgers and Hammerstein songs or selections from Wicked (Defying Gravity anyone?) instead. The weirdest thing was thing I knew two of the girls in the production – this is either a sign that I’m mixing with better gente, or that I’ve just been in Provo too long. Both are quite possible at this point.

I was planning on taking my bike out for the first ride of the season tomorrow, but with the massive snowfall that we just received, it doesn’t look like that’s going to happen. That leaves me with apartment hunting and attending the 20th Annual BYU Hunger Banquet. Which reminds me, I still need to find a date for that.