Dang it, Dang it, Dang it. I knew it would happen. I have caught the DH’s summer cold. 😦 (Scratchy throat, heavy head, all over yucks)

Boo.

I’m going to need a crate of Dayquil.

I hope this does not slow me down. I still plan on making Amy’s 4th of July Ribs today (because most of that will be manning the grill and you know who’s job that is) but not sure if the Carmelitas will make the cut. We’ll see how I feel after church and after a dose of Dayquil.

(later in the day……)

Scratch that. I’m cooking them in the oven because DH wasn’t sure if he could keep the green egg (a charcoal grill) at a regulated 250º for 6-7 hours – I’m not knocking the man’s grilling skills, he could do it but would probably be a pain and that would take away from the ease of this particular meal. I hope to have a gas grill for me to use fairly soon. I figure they will start being on sale as fall approaches. I hate buying anything full price. (unless it’s a purse – then I don’t mind so much)

Cooking them in the oven really was just as easy for me to do because after they are prepared you just plop them in the oven and forget about them.  It did keep me from making the Carmelitas since the oven was otherwise occupied but that kind of let me off the hook as seeing I really do not feel well. Dang cold.

Anyhoo – This is really a super duper easy but delicious meal!

You start out with frozen ribs, any kind, any amount.

You then mix Bulls Eye Barbeque Sauce and Lawry’s Herb and Garlic marinade in a bowl. (The number of bottles would be determined by the number of ribs)

Place the ribs on non-stick aluminum foil (enough to wrap around them). Baste both sides with the BBQ mixture (reserving some for later) and wrap it up tight. After that, wrap it up tightly again in heavy duty aluminum foil.

Place on grill or on baking sheet (if using oven) and grill/bake at 250° for 6-7 hours.

Then remove and unwrap the ribs, baste with reserved sauce and cook for 15-20 minutes more.

*****The secret to these ribs is that you start the cooking process with them still frozen. The moisture released from being frozen is what makes them so soft and melt in your mouth wonderful!

You can now make this meal and easy or as complicated as you would like – I am opting for super easy, which means – Bob Evans microwavable mashed pototoes (honestly – I can’t make homemade that taste much better), corn from a can and sliced sour dough bread from the deli at publix, pads of butter placed in between the slices with this also wrapped in foil and thrown in the oven for the last bit of cooking.

I really do hope I feel better tomorrow, especially with the peanut gallery coming and all. Actually one member will be missing but she can try left overs and fill out an absentee ballot. I also really want to make the Carmelitas!!! That’s all I really have to do tomorrow so maybe with an occasional break on the couch I’ll feel like getting it all done!

Hope everyone had a wonderful weekend!

abp