Ribs That Make You Stop Talking So You Can Get'em In

Ribs ribs ribs ribs! Ribs ribs ribs ribs! Mantra. Ribs mantra. Make good ribs and you are a God(dess). I make great ribs (pat pat on my back). I have been told this and I, personally, can sit and eat an entire rack on my own for sure. They are not just for summer. Of course I make them on the BBQ out back but I also make them in the GASP oven!!! In the oven, they come out much more tender -fall off the bone- who needs a knife -you barely need teeth -COMFORT + LOVELY all the way. Welcome to Julia Beynon's OMG Thank You For Breathing Ribs:

1 Rack of Baby Back Ribs (aka loin ribs)
1 Handful of Brown Sugar
1 TBS Salt
1 TSP Ground Black Pepper
1 TSP Ground Cumin
1 TSP Ground Coriander
1 TSP Granulated Garlic
1/8 TSP Chipotle (or to taste -maybe you like heat, add more, maybe you don't, add less)
1/8 TSP Cayenne (ditto to Chipotle)
Your Favorite BBQ Sauce (Homemade??? Have at it! Enough to cover your rack)

Mix together the Brown Sugar, Salt, Pepper, Cumin, Coriander, Garlic, Chipotle and Cayenne until thoroughly combined.
Pull out a piece of aluminum foil over twice the length of the rack, place this on a flat baking pan and place the rack on the foil.
Rub the spice mix all over your rack (the ribs, dirty girl -or truly twisted guy).
With the arch of the bones facing up (upside down smiles) make a packet with the foil, enclosing the ribs.
Put this in the oven and bake at 325* for 2 hours (30-45 minutes less if you want a chewier rib, I like mine tender as tender can be)
When that time is up, remove the ribs from the oven and pull back the top of the foil to expose the ribs.
Turn the rack over and brush on your favorite BBQ sauce.
Turn on the broiler and place the rack about 5-6 inches away from the heat source and put ribs back in under the broiler keeping an eye on them until the sauce is caramelized.
Pull out the ribs, flip, brush sauce on the tops and replace under broiler.
Wait until bubbly and caramelized, pull out, slice up and serve with a tossed salad. Below is tonight's salad choice.

Oh PS, everyone is going to love you forever.

Spinach, Cherry, Walnut & Bleu Cheese Salad

2 Handfuls Baby Spinach washed and dried

1 small Handful Walnuts

1 small Handul Dried Cherries

1 oz Bleu Cheese crumbled

1 clove Garlic pressed

1 TSP Mustard

1 TSP Honey

1 TSP Balsamic Vinegar

1 TBS Extra Virgin Olive Oil

In a small bowl, mix together minced Garlic, Mustard, Honey and Vinegar until well combined. Whisk in oil until emulsified, You will never buy dressing again, I haven't in years.

Combine spinach, cherries, walnuts and bleu cheese in a large bowl, pour in dressing, toss to coat.

Mmmm. Salad.