baby back ribs made the easy way... bbq'd beans and salad.

we've been grilling a lot lately, like a lot of people around this time of year. i bought a rack of baby back ribs from trader joes and gave it a try. its my first time with ribs but they were pretty easy and came out super tender and delicious. while it did take time it didn't take effort... how great can that be when all you want to do is play outside, in the water, sucking on popsicles. the beans= equally as easy. and the salad featured the cucumbers and tomatoes from our beachgreens delivery. i know there are many who would fall over at the sight of someone basting those meaty little ribs with purchased bbq sauce but its hot and even though i do love to slave over a hot stove have some limitations.... stirring bbq sauce on the stove hit my limit of ughh, no thank you's. trader joe's makes a pretty good, slightly spicy kentucky bbq sauce.

enjoy!

EASY BABY BACK RIBS

1 rack baby back ribs
bbq sauce- used about 3/4 bottle
salt, pepper, onion powder, garlic powder, paprika

preheat oven to 350.

sprinkle ribs, meat side up, with salt, pepper, onion and garlic powder and paprika. bake 20 min.

baste with sauce and continue baking another 20 min.

baste with more sauce and continue baking another 30 min.

fire up the grill and keep it on low. baste ribs with more sauce and grill another 20-30 min.

carve up and eat.

EASY BBQ'D BEANS


1 can organic kidney beans
1 can organic pinto beans
1/2 cup barbecue sauce
1 tbl dijon mustard
1 tbl organic ketchup

heat up until bubbly. reduce heat, cover and leave on low for 20-30 minutes.

beach greens bounty salad featuring ripe, blood red, sweet and juicy organic tomatoes and teeny, flavorful persian cucumbers.

pasta and pesto chicken salad with heirloom tomatoes and spring peas

i had to come up with something with all that yummy leftover roast chicken. i shredded some up and made a little dressing from the leftover pesto..added some veggies and there you have it.

(pics from it in a bit...trying to hold out until lunch!)

enjoy!

shredded cooked chicken, leftovers or from a whole roasted chicken
1/2 cup pesto
1 cup organic low-fat plain yogurt
1/2 small yellow onion, diced fine
splash or two of good balsamic vinegar
2 cups whole wheat organic pasta, cooked and cooled (i used fusili)
handful of sliced or quartered variety small heirloom tomatoes
1 cup peas
s&p

mix pesto, yogurt. onion and balsamic vinegar. toss with everything else. taste for seasoning.
let sit i frdige for the flavors to meld and eat!