Ribs and Salad

Looks good, right? Well it was! :) We recently received our butchered 1/4 grass-fed cow and are enjoying the beef. Dean made us some tasty ribs and I made the yummy salad/dressing.

BBQ Ribs

4 grass-fed ribs

olive oil

garlic pepper

Bottle of BBQ sauce

Sprinkle ribs with garlic pepper, spray with olive oil. Grill for a few minutes to brown the meat. Add ribs and sauce to crock pot. Cook on low for 5-6 hours.

Pine Nut Salad

(Creme de Colorado cookbook)

1/4 c. pine nuts

2 cloves garlic

1 cup water

1/4 t. salt

1 t. dijon mustard

2 T. white wine vinegar

1/2 c. olive oil

1 large head romaine lettuce, torn into pieces

1/4 c. coarsely shredded parmesan cheese (optional)

Toast pine nuts under broiler until golden brown; watch carefully. Set aside.

In small saucepan, boil garlic in water for 10 minutes; drain. In large salad bowl, mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream; whisking dressing until oil is emulsified. Add romaine; toss well and season with pepper. Sprinkle parmesan and pine nuts over salad and serve.