Birthday Meal

Sunday was Scott's designated birthday dinner, since we didn't have time to make a fancy meal on his birthday. Scott often likes to get ribs when we go out to eat. I've never made ribs on my own before, but I thought it would be a nice birthday treat for him. My parents frequently make ribs, but they usually bake then barbecue them. I slow-roasted these ribs for about 2.5 hours. They were fabulous! The recipe was great. I really liked the sauce (of course, since it's almost entirely made of sugar, the sauce is difficult not to like).

I served the ribs with some instant mashed potatoes. I've always love these boxed, flavored potatoes. Perhaps I'm getting snobbish after eating so much homemade food, but these instant potatoes just didn't taste that good to me. I also diced up several pattypan squash that I bought at the farmer's market and cooked it with some garlic. At the end I added a little lemon juice and chopped dill. Turned out pretty well.

For dessert I made a chocolate cream pie. I decided to cover it with a meringue. Despite the fact that it was pretty humid out, the egg whites did whip properly, although they took longer than they would have otherwise. When I broiled the meringue, I left it in the oven a tinge too long which resulted in a nice, burnt meringue. Luckily, I was able to remove the burnt portions and the rest of the pie didn't suffer. (I ended up eating the burnt meringue. I've always liked the taste of char - even burnt toast).

Here are the recipes and pictures.

Should Be Illegal Oven BBQ Ribs

SERVES 4 -6

3 lbs pork back ribs (I only bought 2.5 lbs)
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt (I substituted some celery seed)
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped (I omitted)
12 ounces barbecue sauce
1/4 cup white sugar (next time, I might leave this out to decrease some sweetness)

Place all ingredients together in large roasting pan (I used the bottom of a turkey roaster).
Cut ribs apart for easier serving.
Mix together making sure to coat all ribs with the sauce.
Spread ribs out evenly on bottom of pan.
cover lightly with foil.
Bake at 325 degrees for 2-3 hours, turning and stirring occasionally.

Chocolate Cream Pie

Oops...

After removing the meringue...not as pretty, but the taste made up for it...

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shell (I used a chocolate graham crust)

Meringue:
3 egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon vanilla
6 tablespoons sugar

Mix water and cornstarch and cocoa until smooth.
Sir in Eagle Brand milk and egg yolks.
Cook on medium-low until mixture reaches a boil and becomes thick in saucepan. This often takes longer than you would expect or want.
Stir in 2 tablespoons butter.
Add vanilla.
Cool slightly (stirring occasionally).
Pour into baked pie shell.
For meringue: Mix eggwhites, cream of tarter, and vanilla in electric mixer until reaches soft peaks. Add sugar 1 T at a time until egg whites reach stiff peaks.
Top pie with meringue and brown in broiler (but don't burn!)
Alternatively, top the pie with whipped cream after chilling.
Refrigerate pie until cool and fully set.