Speed River

The Speed is the larger of Guelph's two rivers. Here are two views from a short trestle bridge we crossed on our way downtown yesterday afternoon. While the Eramosa drifts through wooded parks, the Speed coils around the city centre.

Country ribs

This is one of my specialties. When Bob and Mark visited us at the cottage they asked my daughters, "What's your favourite meal."

Brenna didn't hesitate: "Dad's ribs."

The words were barely out before Marian echoed: "Dad's ribs."

As any parent of finicky children knows, this is a high commendation. And I can't help emitting a little weasely snicker of gratification that I still win the cooking award over their mother.

I already shared this in my shower interview with androkles, but I doubt many people paid attention to what we were eating in there. With the price of pork ribs relatively low, and everyone sqeezing in more barbecue meals while the hot weather lasts, I thought I would post it again.

I prefer to prepare these on the cottage barbecue. Here at home I have to fix them in the oven, which heats the place up. Besides, I like to keep my kitchen time down when the girls are here. But this week at Boxed Meat Revolution I bought enough ribs for two meals for less than $10. Knowing how much the girls like it, I'm willing to endure a little extra time in a hot kitchen, just one more time before summer is over. So this is what I'm fixing for dinner tonight.

The other meal of ribs goes in the freezer until after school goes back, to share with an eventual dinner guest who isn't shy about sticky fingers. Any takers?

Even if you're making a smaller batch of ribs, make the whole batch of sweet and sour sauce. It's good enough to use on other barbecued meats.

This recipe originally came from a Cajun cookbook. It's mildly spicy.

( The recipe )