Cooking for Our Contractor

It's no secret we've been renovating from top to bottom and none of it would have been possible without our contractor. Matt recently showed up with a huge rack of baby back pork ribs in hand and after a hard day's labor sat down to enjoy a meal of said ribs - dry rubbed and slow-cooked in a 300 degree F. oven for two and a half hours - and vinegared coleslaw, baked beans and Yukon Golds roasted in pork fat rendered from ribs.

Matt touches up some of our less perfect painting.

Our "house" dry rub includes equal parts kosher salt and brown sugar plus cumin, smoked paprika, garlic powder, allspice and oregano.

We slow roasted the ribs in for over two hours, adding cubed potatoes beneath the metal rack in the last 60 minutes of cooking time. When done, the spuds boast a crisp exterior and creamy inside, courtesy of the pork drippings from above!

Sliced green onions add both crunch and fresh, grassy flavor to the roasted ribs. A sweet chili sauce on the side was provided for dipping.