I have an unexpected meal to serve and I am planning to make my slow roasted baby back ribs. I wanted to serve a myriad of sides and a nice country dessert. I am crazy at work this week and so my brain is otherwise occupied and I am drawing a blank.
My ribs are dry rubbed and then braised slowly. The flavors are basic (brown sugar, celery salt, chili powder, onion powder, cayenne a few other things).
I am planning to make corn bread from a recipe I found. It looks like it will be a little sweet but not like a corn "cake" as many turn out.
Other then that any suggestions? I have a few other thoughts but would love some help planning this meal!
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...