Easy BBQ Rack O' Ribs

Ingredients

• Rack of ribs (I can't believe mine was on sale for $11!!)
• Pepper
• Onion powder
  
• BBQ sauce (leftover store brand works)

Methods

1. Heat up the charcoal! A chimney makes it really easy. Only one chimney's worth of coals is enough.
2. In the meantime, rinse the ribs and let it dry a bit. Season both sides with onion powder and pepper.
3. Once the coals are hot, dump them out towards the front of the grill. Then, place the rack of ribs on the back. Indirect heat! Sizzle.
4. Flip the ribs after 15 minutes. Then flip again after 30 minutes. Then flip after 1 hr. Then flip after another hour. Then flip after 30 minutes.
5. Apply BBQ sauce to the top of the rack and flip the ribs. Wait 15 minutes.
6. Apply BBQ sauce to the top side again, flip the ribs, wait 15 minutes.
7. Let the ribs rest on a sheet pan for 15 minutes before cutting.

This slow cooking method is so easy, it just takes lots of time. I also grilled some chicken breast directly over the coals during this time. Tim complained that the ribs don't quite fall off the bone, but I had no trouble eating mine. For the ribs to fall off the bone, the ribs might need another hour or so. The ribs shouldn't burn, though, if you do that since the charcoal heat is dying down. If your sauce has sugar on it, it may burn if you apply the sauce too early.

Easy Kheer

Ingredients

• 1/4 cup short-grained rice
• 1 tablespoon butter
  
• 2 cups light cream
• 2 cups 1% milk
• 1/4 cup sugar
• 2 good pinches of cardamom powder
• sliced almonds, pistachios, raisins (optional)

Methods

1. Melt butter over medium heat.
2. Slightly toast the rice in the butter.
3. Add the cream and milk. Increase heat and wait for a boil. DO NOT LEAVE THE POT!! It will overflow on you when you're not looking. Stir often.
4. Once boiling, lower heat to a simmer. Stir often to prevent the milk from burning at the bottom of your non-stick pot. Simmer for approximately 30 minutes or until the rice is tender and the liquid has reduced to half.
5. Turn off the heat and add the sugar. If you want to serve the kheer cold, add an extra tablespoon of sugar. Add the cardamom and anything optional that you would like.
6. Chill in the refrigerator if desired.

I based this recipe from this great video I found on YouTube. I had to adapt the recipe because I was craving kheer but didn't have all the ingredients. I'm not sure what Indian short grain rice is but I used regular Japanese/Chinese rice. Unfortunately, I didn't have any of the optional ingredients so I'm eating mine with just cardamom. And it's delicious. If it gets too thick after a night in the refrigerator, you could thin it out with a little milk.