An all american dinner - homage to "Kansas" in Buenos Aires where they have THE BEST RIBS!!

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Since the majority of people in this house are kids for the moment I will stick to more or less "childfriendly" food this week. No experiments or toplofty creations :D

One of our summer favorites definitely are baby back barbecued ribs with cole slaw and a loaded oven baked potato. I could die for that. A fingerlicking experience...

You will need for 6 eaters:

Baby back ribs:

6    racks of baby back ribs

2    bottles of  Barbecue Sauce (of

      course you can  make your

      own but I´m on the easy side

      today), we prefer a Hickory

      smoke-brown sugar sauce. 

      One that I really like is from

      "Sweet Baby Ray´s"

     Salt

• Pre-cook the spareribs in slightly salted water for 30 minutes or set them on a backing rack, cover them with aluminum foil and bake them in the oven - turning them every 20 minutes - for 1,5 hours
• In the mean time prepare your fire on the grill.
• Paint your spareribs - once on the ready fire - every couple of minutes on both sides for at least 3-4 times. Make sure the heat is not to high since they burn easily (as you can see on the picture - a moment of non-attention is enough)

Cole Slaw:

I´m sure there must be like a million cole slaw recepis out there. My recipe is the following:

1               medium sized white cabbage (if you can
                 lay a hand on sweetheart cabbage - the
                 pointed one - even better)
2               carrots
4               spring onions
1               bunch chives
200 g        heavy cream
200 g        mayonaise
2               lemons (the juice)
                 sugar syrup, amount depending on your likes (sugar cooked with the same
                 amount of water, keeps forever and you can use ist also for preparing cocktails)
                 salt, freshly ground white pepper

optional you can add some tiny, crispy bacon bits to the salad (add these just before serving)

• cut the cabbage and the carrots thinly with help of the food processor. The spring onions I cut with a knife in thin slices.
• For the dressing mix all the ingredients to your taste and pour over the cabbage. Toss in the carrots and spring onions. Mix well and leave in the fridge for some hours.
• Before serving check the taste once more and add salt and white pepper if necessary. Cut the chives with a scissor and sprinkle over the salad as well as the bacon if desired.

Baked potatoes:

6           baking potatoes
             butter
             sour cream
             grated cheese
             chives or spring ognions cut in thin slices
             bacon bits
             coarse Salt (Fleur de sel)
             freshly ground black pepper

• Wash the potatoes, pinch them several times with a fork sprinkle them with coarse sea salt and bake them in the oven at 180 C° for about 45 to 60 minutes (depending on the size).
• Make a cross cut on top of the potato, push it open and add all the toppings you´d like.
  ©just-cook!

Dinner was good

                                                                                    in the picture my cousins son