It's Barbecue Season: Ribs & Potato Wedges

If it seems tricky to get good ribs, remember this one and only rule: cook slowly. You can use any  kind of dry spice rub or marinade or sauce, and any type of ribs. Just cook them on low heat for at least a couple of hours, depending on thickness.

These are country ribs, which means there is only a small bone at one end but they are mostly all meat. I have rubbed them with dry spices and some olive oil, and then put them on a piece of foil with holes poked in it on the grill on low heat for three hours since they are thick cut.  Baste and turn them only once or twice during the entire cook time.


Potato wedges are easy too!  Use red potatoes - they don't need to be peeled.  Slice in half lengthwise, then slice each half into 4 or 5 wedges.  Put into a plastic zipper bag with olive oil and spices and shake until well coated. I used a packet of dry italian salad dressing spices and parmesan cheese, but you can use any spices or simply salt and pepper.

Spread wedges into single layer in a baking pan. I line my pan with foil and spray with butter flavored baking spray. Bake for 1 hour @425, stirring gently every 20 minutes.