It's Sunday night and Robin is rustling up some ribs

    It’s Sunday night and I’m headed over to my daughter, Brenda’s. Lexi will meet us there. I’m excited because Robin is making her famous Baby Back Ribs tonight served with her South of the Border Cole Slaw. And for dessert, she is using a recipe for Pineapple Upside Down Bundt Cake she saw on the internet. Want to try it? Go here: http://tiphero.com/pineapple-upside-down-bundt-cake/

When they were kids, my daughters  loved my old-school Pineapple Upside Down Cake  so we will see how this one compares.

At least it's a pretty pattern.

The first thing Robin did was mix brown sugar and butter and put in the bottom of the bundt pan.   Then she meticulously arranged the half slices of pineapple and the cherries over that. So far, so good. Here's where Lexi stepped in to mix up the yellow cake batter.

Lexi has her own method of mixing.

It takes two.

Ready to bake.

Voila! Lookin' good!

Robin tests the ribs... tender and ready for the grill

    Warning! If you want to make Robin’s Ribs, there is a long list of ingredients and some of them are a bit exotic. Making these ribs takes some time and effort but believe me, it is worth every ingredient and every step! They are falling-off-the-bone tender and mouth-watering flavorful.

Almost ready to eat

Nom nom!

By the way, the ribs were faboo, as usual and the Pineapple Upside Down Cake was good! Maybe not quite as good as mine but we all managed to choke down a piece. Or two.

Recipes

Robin's South of the Border Slaw

  Mix together in a large bowl:
2/3 cup lite mayonnaise
1/3 cup  sour cream
Juice of one lime
1/2 bunch cilantro, chopped fine
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp.kosher salt

Add 1/2 head cabbage, finely shredded and 1/2 cup toasted pepitas (pumpkin seeds) and mix all together and chill one hour before serving.  Serves 4-6

Rob’s Rib Rub

Mix together in a small bowl:
1/3 cup sugar
1/4 tsp turmeric
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. smoked paprika
1/4 tsp. hot paprika
1/2 tsp. Montreal Steak Seasoning
1/2 tsp. Cajun seasoning
1 tsp. kosher salt
(Optional) 1/2 tsp. Ras-El-Hanout (a Morroccan spice. Can be found at Cost Plus)
Makes enough for 3-4 racks ribs

Robin’s Awesome Sauce

1-1/2 cups catsup
1/3 cup dark molasses
1/2 cup chunky salsa
1 Tblsp. yellow mustard
2 Tblsp. Kikkoman Teriayki glaze

2 Tblsp. liquid smoke
2 Tblsp. your favorite hot sauce (Robin uses Frank’s Hot Sauce)
2 Tblsp. cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 Tblsp. Worcestershire Sauce
Mix all ingredients together in a sauce pan and cook over medium heat, stirring often, until it is bubbling. Remove from heat.

.

Robin’s Famous Baby Back Ribs 

Hwe's how to make them from beginning to end:

Put 3-4 generous racks of ribs in large pot and add one can of any beer and enough water to just cover the ribs. Add 1/2 tsp. Rob’s Rib Rub (see above). Bring to a boil and parboil the ribs for about 10 minutes.

Remove ribs and put in shallow baking pan and sprinkle both sides with Rob’s Rib Rub. Add two ladlesful of boiling liquid to pan.

Cover tightly with foil and bake at 200 degrees for 2 hours or until fork tender.

When ribs are almost done, prepare coals in a grill. When ribs are done, drain and place over hot coals and brush with Robin’s Awesome Sauce or your favorite sauce. Cook over coals (or on gas grill) about 2 minutes on one side, then turn and brush other side with sauce and cook another 2 minutes. Remove and serve with additional sauce on the side. Serves 4-6