Monday, September 5, 2011


My girlfriends take turns hosting a girl's monthly dinner (simply coined GMD). On Friday, Ashley hosted the perfect summer evening with her homemade ribs and fresh corn salad. Delicious food, a little Real Housewives recapping, and as always, lots of laughs.

Acai cocktails with blueberries and fresh mint

A simple arrangement makes the perfect centerpiece.

Baby spinach salad with cranberries, walnuts, goat cheese, and champagne vinaigrette

Fresh grilled corn salad with cherry tomatoes and cilantro 

 Baby back ribs topped with lots of Sweet Baby Ray's bbq sauce

Crunchy Chocolate peanut butter pretzel cookie bars

Buttery pop tarts filled with Nutella or strawberry preserves


For Ashley's Ribs
1-2 days before cooking, rub the ribs with any BBQ rub. Wrap well in foil and refrigerate until ready to cook.
Preheat oven to 275-300 degrees.
Leave the ribs in the foil and bake for 3-4 hours. After 3-4 hours, remove from foil.
Brush with your favorite BBQ sauce. Then either grill or broil until a little charred.  (Tip: if they are super moist and falling off the bone, broiling is much easier than grilling)
Slather on some more BBQ sauce and enjoy!

For Ashley's
 Corn Salad
10 Ears of Corn
1/2 - 1 pint of cherry or grape tomatoes
3-4 sprigs of green onion
1 bunch of cilantro
4 Tbsp. of White Wine Vinegar (or lime juice works great too)
4 Tbsp. of Olive Oil

Wrap the individual ears of corn in foil. Place on a hot grill and cook for 15-20 min. Let cool a bit, then cut the kernels off the ears into a large bowl. Cut cherry or grape tomatoes in halves and add to corn.  Slice the green onion sprigs the short way and add. Then add in fresh chopped cilantro (about 2 Tbsp). Season with salt and pepper.

Mix together equal parts white wine vinegar and olive oil, and season with salt and pepper. Add to the salad, and toss.  (Use as much or as little of the dressing as you would like). Serve hot, room temp, or put in the fridge for awhile and serve cold. 

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