Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 13 of 100 Days of Barbecue – Short Ribs

California, Domestic

Usually, when I make ribs, I roast them in the oven all afternoon. I have no yet attempted to use my grill as a smoker and I wasn’t feeling into learning how to do it on a Wednesday afternoon, so I decided to roast them for a little while before taking them out to the grill. Smoking them in a barbecue or smoker is probably the best way to do it, but I cheated a little, just to avoid rough and bloody ribs. ;)

The real star of this was the barbecue sauce anyway! It’s the most basic barbecue sauce and a great jumping off point for experiments!

Short Ribs

2 lbs short ribs
1 1/2 cups ketchup
3/4 cup water
1/2 cup vinegar
5 tablespoons brown sugar
5 tablespoons granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard

Make the barbecue sauce the night before, then in the morning brush it all over every side of each rib and let that rest in a covered dish in the fridge for a few hours. Then, roast it at 375 for an hour or so and theeeen take it out to the grill.


Personally, I feel like ribs should be served with corn on the cob every time, so that’s what I always do but that is probably just my personal association. Your side combos are endless!

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Banana Bread, Homemade Barbecue Sauce & Barbecue Updates


I thought it would be so fun to celebrate California and summer and the heat and all the lovely feelings that go along with backyard barbecues by grilling for 100 days in a row. I started calling it #100daysofbarbecue on Instagram and made grand plans. I failed to take leftovers and the (almost nonexistent) occasional rain. This little journey began on May 2, so far I have skipped 3 days of 13, but in the interest of not dragging this out forever, I am just counting the days whether we grill or not. ;)

May 2 – orange cilantro chicken breasts with cheesy garlic potatoes and spicy corn on the cob
May 3 – peppercorn steak, roasted potatoes with chives and plain ‘ol corn
May 4 – my dad’s old school burgers, homemade fries and a ceaser salad
May 5 – spicy tomato barbecue chicken burritos
May 6 – sausages on sesame buns with a garden salad
May 7 – pork chops with my homemade barbecue sauce, garlic smashed potatoes and beans
May 8 – skipped – Friday is pizza day in our house, so I skipped today. I thought about grilling lunch, but we were out
May 9 – my uncle’s dry rub on a rack of ribs, with broccoli pasta salad and buttermilk biscuits
May 10 – spicy pork tenderloin with chipolte peppers in adobo sauce with pico and rice
May 11 – skipped – We had so much tenderloin left over, I didn’t make dinner tonight
May 12 – pink peppercorn london broil steak with parmesan, bacon and chive topped baked potatoes and ceaser salad
May 13 – honey garlic chicken drumsticks with rice and sweet potatoes (this was my hands down favorite so far)
May 14 – skipped – It rained pretty much all day & I wasn’t into grilling in a puddle, but I did make souvlaki!

The barbecue part of our evening on day 5 was pretty pedestrian, but we did grill sausages and on day 6 we grilled pork chops. The sausages were just boring sausages but I did make fries from scratch and double fry them! The pork chops were brushed with my homemade barbecue sauce!

I originally blogged about the sauce in 2012 here, but I have tweaked it and this is the recipe I currently use:
1 1/3 cup ketchup (even better if you use my homemade ketchup recipe)
1/3 cup molasses
2 teaspoons garlic powder
1/4 cup apple cider vinegar
2 tablespoons honey
2 teaspoons mustard
1/2 cup soy sauce

Just put all the ingredients in a small pot, whisk together and cook for about half an hour. Done!

I made banana bread to deal with what my 6 year old called the ‘gross disgusting bananas’ on the counter. Being one of those things that was born out of necessity I only make banana bread when I have gross bananas, but since my kids eat them faster than I can buy them, that doesn’t happen very often. The opportunity presented itself last week though!

So here we go!

Cinnamon Crumb Banana Bread

1 egg
1 cup sugar
1/2 cup butter, room temp
1 teaspoon vanilla
1/2 cup buttermilk
2 super ripe bananas (I actually used 4 medium)
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup confectioner’s sugar
1/2 cup flour
4 tablespoons butter
1/2 teaspoon cinnamon
pinch salt

Super simple, dump cake style. Just mix all the dough ingredients together and pour into a sprayed loaf pan. Then mix all the topping ingredients together and sprinkle on top of the dough. Bake at 350 for about an hour.

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