Dem Bones

Arriving home from snowy New England to find 75 degree temperatures and blue skies, the grass fed beef ribs in Andronico's (by the way, good news! They have new investors, so they are open and fully stocked again) were simply too much to resist. Indian Summer's warmth and barbecuing opportunities are not to be squandered.

These were the back ribs - we also grilled a couple of short ribs. I roasted them all in a 300 degree oven for a couple of hours to render most of the fat, tenderize the meat and shorten the barbecuing time, then put them over gray coals with a light coating of Aloha brand teriyaki glaze. I am sentimental about this brand - it takes me back to my years in Hawaii.

Just a few minutes on the grill imparted that smoky flavor that makes ribs, well, ribs. We used our fingers and gnawed the sweet, mildly spicy meat off dem bones in true caveman style. With a side of garlicky Swiss chard, they made a deeply satisfying late summer meal. We even have leftovers for lunch today.

It's always fun to go visiting but it's also wonderful to come home, especially when there is grilling weather left before the rains begin.