We’ve somewhat moved away from the more “traditional” Christmas dinners. I’m not sure what Jay’s family used to do, but when I was growing up, it was either chicken or turkey along with ham, and basically a repeat of the sides served at Thanksgiving. If we were with my dad, it was chicken, noodles, potatoes, possibly corn, and then something for dessert (probably pumpkin and apple pies). If my grandparents hosted, it was chicken or turkey, ham, potatoes, stuffing, pies and cookies, and after dinner, shots of Jägermeister around my grandfather’s bar in the basement. I’ve started making Cincinnati Chili on Christmas Eve, just for something a little different. We’ve started watching the American version of House of Cards (assume the article has spoilers–I haven’t actually read it and don’t intend to–I’m only linking it for informational purposes) and thanks to Kevin Spacey’s character, Jay and I had a sudden craving for ribs that hasn’t abated. In spite of my current unemployment, we decided to pick up some and intended on having Oven-Baked Baby Back Ribs for Christmas dinner.
However, plans changed. I had gone out of town to visit family, and didn’t return until Christmas Eve. Not a big deal, but I had presents to wrap, and before I’d returned, Jay made arrangements with his parents to have a big Christmas lunch with them. His brother was in town, so I agreed, plus there was the promise of Prime Rib from my father-in-law. We ended up having soup and cornbread for dinner instead, and I put off making the ribs. The following evening, I made more soup and we had them in bread bowls. And I put off the ribs again, as I wanted plenty of time for the dry rub to season the meat, and 4 hours wasn’t going to cut it.
These were WELL worth the wait. The dry rub along with a homemade barbecue sauce made these drool-worthy, even for me. I can usually take or leave ribs–Not my favorite thing to eat, but I won’t turn them down, especially if they’ve been grilled.
Which isn’t the case with these…It’s a little hard to charcoal-grill food in South Dakota winter. I should just bite the bullet and start saving up for a gas grill. It’s just not the same, though. And since I’ve managed to conquer my fear of fire and lighting the coals myself, I’d rather continue to hone my grilling skills. I’ve got a long way to go! In the meantime, I’ll oven-bake my ribs, though cooking a rack on the grill one of these days is one of my grilling goals. Perhaps next summer!