These ribs were better

I don't have a barbecue. This is one of the great sadnesses in my life right now. I believe that summer heat is made tolerable only by the ability to cook outdoors and not pollute the inside of your house with all of that excess thermal energy from the oven. I've been tolerating the heat smog in my apartment and actually running the oven because I can make things like these ribs. And that potato salad. I can take or leave the cucumber slices.

Put the ribs in a foil lined roaster (I don't think that the foil actually contributes to the cooking but, boy, does it make the cleanup a lot easier). Cover with more foil and roast at 350F for about an hour. Take the foil off, smear with some form of barbecue sauce or glaze and throw them back in the oven uncovered. Baste a couple of times over the next hour and then they're done. Yummy. Nice caramelization, not too tough or dry. I was thinking that they would be really good glazed with the Epicure sauce that we tried at Erin's party, the one with the ginger in it. Maybe a little onion and orange marmalade to thicken and sweeten it. Yummy again.

Served with potato salad. 6 cooked potatoes and 2 hard boiled eggs cut into chunks or slices or whatever floats your boat. Add enough mayonnaise to make it as mayo-y as you like. I added a tablespoon each of Bacon, Cheese & Chive Dip mix, 3-Onion Dip mix, and Lemon Dilly Dip mix (if the combo sounds familiar, it's the magic three from the Extraordinary Cheese Dip). It was a great meal and I have to say that the Ice Capp was the perfect way to end the meal. Thanks Erin! Okay, now I'm not posting anything else until someone else does, it's starting to feel a little too much like The Me Show (starring Me! It's Me! (you'll have to mentally supply the catchy theme music yourself)).