Rainy Ribs

We've had a ton of rain in New York.  And by a ton, I mean pretty much a rain shower a day.

When the sun does come out, I'm usually at work and unable to bask in it's light and warmth.

I'm ready for summer with a little less rain.

So, I made ribs.  Because in my mind, ribs equal a beautiful, rainless day.

 I made these ribs in the oven, because I live in New York with no outdoor space.  I feel like I should throw that out there as much as possible.

If you have outdoor space and a grill, I bet these would taste just as good.

But I should warn you, these ribs didn't make the rain stop, but they were absolutely delicious.

What you need:

2 lbs ribs

3 tablespoons chili powder

2 tablespoons sugar

3 tablespoons garlic powder

2 tablespoons ground cumin

1 tablespoon thyme

1 tablespoon brown sugar

1/2 tablespoon salt

1/2 tablespoon ground pepper

1 tablespoon olive oil

How you do it:

Preheat oven to 250 degrees.

Combine dry ingredients into a bowl that can fit a rib lengthwise. Cover each rib into the dry ingredients and make sure each side is coated, knocking off any extra seasoning.  Rub the olive oil over the ribs.  Place ribs in a baking pan with sides, I covered mine with tinfoil for an easy clean up.  Cook in the over for about 90 minutes or until ribs are tender.  No sauce is required.  Serves two or three people.

I served mine with this corn and cheesy mashed potatoes.

I started with this recipe: http://tinyurl.com/l6wwde

Turkey...I Mean Corn

Do you watch Family Feud? Have you ever seen Family Feud's blooper clips? There's a really funny clip of a contestant giving "Turkey" for 3 out of 5 of the final questions. If you haven't seen it, click here.

That's what it was like in my apartment last week. Only instead of "turkey" my answer was corn.

"What smells so good?"

"Corn."

"What are you taking pictures of?"

"Corn."

"Has anyone had dinner? Tracy what'd you eat?"

"Corn."

It was really good corn...made in the oven. I would have rather made it on a grill, but remember I live in an apartment in NYC--with no outdoor space to call my own. It's really sad. But this corn tastes just as good as grilled corn and goes well with stoved cooked hamburgers!

What you'll need:

Corn on the cob

Olive Oil

Tinfoil

How you do it:

Preheat the oven to 350 degrees.

Peel off the husks. Place corn on a sheet of tinfoil and drizzle with a little olive oil. Add salt and pepper to taste. Wrap each cob separately and tightly. Place each tinfoil wrapped cob in an oven safe dish with sides, just incase some of the oil leaks.

Cook for 30 minutes turning once.

Unwrap, watch your face for escaping steam, watch your fingers for hot tinfoil, and tell everyone you're eating corn!