Last night's dinner, barbecued ribs with corn on the cob and fresh veggies. Normally made on the grill in summer, it was a winter time treat. The ribs are short ribs from the beef we bought from my husband's family, I put them in the crock pot while on my lunch break, poured barbecue sauce over them, turned the setting to low and let them slow cook all afternoon. The corn was frozen from last fall's harvest, I put it under the broiler with butter and garlic powder rubbed on first, sprinkled dried parsley, from my garden, on after cooking. The veggies I picked up at the store this weekend (yes, right after the local foods conference I attended, no they are not locally grown). A quick, easy, delicious homemade meal that took only minutes to finish up after work.
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