Oven ribs are perfect for a big summer party.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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These Make-Ahead Ribs Are Perfect for Summer Parties |
"You don't always have to grill when we 'throw something on the grill.'" This from Millie Peartree in a New York Times Cooking YouTube video, where she proves her point with a fantastic new recipe for oven barbecue ribs, made in the kitchen start to finish. The recipe combines a dry rub with barbecue sauce to get the richest, most intense flavor from falling-off-the-bone tender meat. Make sure to watch Millie in action. She's a delight. |
"Cooking is my love language," she said. I think a lot of us can relate. |
She serves the ribs with their classic tablemates: potato salad and cornbread. Another idea: Lidey Heuck's easy-peasy chickpea salad with fresh herbs and scallions. The flavors mirror potato salad — mayo, celery and all — but the recipe requires no cooking, and packs enough protein to be a meatless main course. |
Then for something sweet, if baking is your love language, you can't go wrong with a batch of Rice Krispies treats to share with family and friends. Our Scott Loitsch adds rainbow sprinkles along with brown butter, a trick he picked up from a recipe by the chef Colin Alevras. Scott has shared this in our office on several occasions, so I can vouch for its extravagant deliciousness. |
Finally, for a make-ahead dessert to feed a crowd, we have a creamy, espresso-soaked tiramisù, which you can make with decaf for any caffeine-sensitive dessert lovers in your circle (myself included). |
That's all for now — I'll be back on Monday. |
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