Pomegranate sticks to the Ribs
August 14, 2009 at 7:22 am | Posted in Appetizers, Dinner, Lunch, Pork | 71 CommentsTags: Baby Back Ribs, Barbecue Ribs, Barbecue Sauce, BBQ Ribs, BBQ sauce, Dry Rub, POM Wonderful, pomegranate juice, Pork, Spicy
Before I begin, I’d like to mention that, regrettably, I had to skip this month’s Daring Cooks challenge. It’s a recipe called Rice with mushrooms, Cuttlefish and Artichokes, created by Jose Andres, and chosen/hosted by Olga of Las Cosas de Olga and Olgas Recipes. If you have some time and would like the recipe, please take a moment to check out some of the Daring Cook’s takes on and mouth watering photos of it by checking out the Daring Cooks Blogroll and clicking on the links to their blogs. BUT..HEY, I’ve got RIBS!
So…I was cleaning out my fridge last month, and suddenly..way in the back, a little ruby bottle appeared. WHAT? How did I not finish that 8-pack of Pomegranate juice that POM Wonderful sent me last February or March? I started to open it, ready to guzzle, but then, being an avid peruser/reader of food blogs, I recalled a recipe I saw a few months ago, created by the lovely couple at Fotocuisine, a food blog with, well..obviously, stunning and mouth watering photographs. He’s the chef, she’s the photographer – which is like peanut butter and jelly in the macrocosm of food blogs.
Dry Rub
In any event, this was a recipe I was dying to tackle, and I remember thinking, ‘Damn, too bad I don’t have any of that POM Wonderful left!’. Well, apparently the people at POM Wonderful read my mind, and sent their little ruby red fairy to deposit a bottle into my fridge with a flick of her wand. ;D
The beginning of a beautiful BBQ sauce with the ‘elusive’ POM Wonderful pomegranate juice
I hadn’t made ribs in quite a while, and their recipe for grilled, oven braised POM Pomegranate Barbecue Ribs struck like lightning before the opening of the bottle hit my lips. I screwed the cap back on and placed it back in the fridge, knowing a trip to the market for some baby back ribs was inevitable. Just my luck, they happened to have some gorgeous baby backs on sale. I bought several racks, as I knew I was going to want to make this again..and again. ‘Highly intuitive’ was something that was always written about me by teachers back in the day. Too bad I don’t follow my ‘intuitions’ as often as I should!
Well, my intuition was correct, these ribs were fabulous. I made a few changes to the dry rub (added some dried chile powders and herbs), BBQ sauce (added finely diced onions and reduced the cumin and lemon juice), and cooking time/temp, but nothing too drastic. The sauce was sweet, rich, slightly tart, and zesty, with a kick of heat (I added MORE burn by seasoning it with the spicy dry rub – but may have gone a tad overboard!). The meat was juicy and tender – it slid off the bone with each bite, almost melting on my tongue. I’m so glad I made these, and due to popular vote, I have to make them again…and again.
Now, before I get to their recipe with my changes, I need to ‘veer’ off a bit. My camera broke. I guess it was looking for a little a little spark in it’s life. While uploading some photos this past Monday, there was a power surge, and the wire connected to it blew, little iridescent scintillas literally shocking me, and sending some kind of electric sex up into the body of the camera. When I tried to take some photos on Tuesday, all I got was ERROR this, and ERROR that, the camera shuddering and beeping away every time I pressed the shutter button. To add insult to injury, when I reached for the Canon manual to troubleshoot, my elbow knocked against my ONE GOOD LENS, and KABOOM, it hit the floor and cracked in half. HOLY CRAP, whyyyyy??? I carefully wrapped my critically injured camera and lens in bubble wrap, placed them gingerly in a cloth bag, and brought them to a local camera shop. The proprietor told me *sniff* they had to be sent away for repair, and he wasn’t quite sure they would *sniff* make it – aka it might not be worth the price to repair either of them. OH NO, what was I going to do? I asked if he had an XSi, XTi or XT I could rent until we got the diagnosis. He did, but it didn’t have any X’s attached to it. To put it simply, I could hear the faint heartbeat of the alternative rock movement coming from it.
Wellll, it was better than nothing, and I didn’t want to use my old, crappy point and shoot (see photos from May, June and July of ’08). Unfortunately, I also had to revert back to the lens that came with my camera, so since the tragic accident, the photos I’ve taken have been MUCH less than stellar. Remember, I barely have any natural light to begin with, so I need all the help I can get/afford when it comes to photographing my food.
The ribs with chile lime grilled corn on the cob
Thankfully, I made and photographed these ribs in July, so although nowhere near the perfection of Fotocuisine’s photos, they’re a lot better than what may soon be coming. On another note, I kind of tried to emulate some of the photos of the rib preparation and ingredients as they’re posted at Fotocuisine. HA! What was I thinking? Now that’s a joke that deserves a laugh or dozen..LOL
POM Pomegranate Barbecue Ribs
created by Fotocuisine with my changes
Dry Rub
1/2 tablespoon kosher salt (or 1 tsp table salt)
1/2 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1 teaspoon black pepper, ground coarsely
1/2 tablespoon ancho powder (optional)
1 teaspoon cayenne pepper (optional)
1 rack pork baby back ribs
DIRECTIONS:
1. Combine all of the above. Sprinkle on and rub into both sides of the ribs until well coated. If desired and/or you have the time, you could wrap the dry rubbed pork in plastic wrap, tightly, and let marinate in the fridge for several hours prior to cooking.
Pomegranate BBQ Sauce – I doubled the recipe for extra sauce to serve with the ribs
2 cups POM 100% pomegranate juice
1 small can tomato paste
3 tablespoons molasses
3 tablespoons dry mustard
1 tablespoon cumin powder
4 cloves garlic, minced
Half a medium onion, finely diced
1/4 cup honey*
1/2 cherry or jalapeno pepper, minced (optional)
1 large lemon, juiced
Some of the dry rub to taste or just salt and pepper
DIRECTIONS:
1. In a medium to large sauce pan,combine the garlic, onions, tomato paste, dry mustard, cumin, POM pomegranate juice, and honey.
2. Whisk it while bringing it to a boil, then reduce the heat to a simmer, and let cook, whisking occasionally, until thickened and reduced by one third to one half. Squeeze/stir in the lemon juice.
3. Add some of the dry rub OR salt and pepper to taste – NOT all three. Set aside until ready to baste.
* If you like your BBQ sauce even sweeter, increase the honey. Less sweet, reduce it.
TO COOK THE RIBS:
1. Preheat oven to 225 or 250 F. Heat a large grill pan, your outdoor grill or BBQ (bricks or coal) until very hot. Sear the ribs on both sides until you’ve got color, but that’s it – don’t go any further.
2. Place the ribs on a foil lined sheet pan and paint/mop both sides, generously, with some of the sauce. Cover with another sheet of foil and place in the preheated oven. If using your grill or BBQ, apply the sauce to both sides until well coated, but wrap the ribs in foil and lower/close the cover of the BBQ or Grill.
3. This is where I differ in cooking time and temp. I let these ribs go for anywhere from 2-4 hours (depending on the weight/thickness of the ribs) at 225 or 250 F, lifting up the foil covering the sheet pan and basting both sides of the ribs every 30 minutes with the sauce, then replacing the foil to cover the sheet pan. On a BBQ or Grill, you would unwrap and baste, then wrap again. 160 F means DONE, but you can go a bit further, just not too much. I didn’t use a thermometer, I just went by taste and feel with a fork.
4. When the ribs are done to your liking (‘falling off the bone’ tender is ideal for me), preheat your broiler, and let broil for about 2 to 5 minutes until bubbling and a deeper brown in color (of course you want those crispy bits!). **Cook down the remaining sauce for about 5 minutes on medium-high heat. Serve the ribs with the extra sauce on the side.
** Make life easier by dividing the sauce in half..one half for basting, the other half for serving. If you run out of sauce during basting, just pour some of the other half into the basting bowl, but I doubt you would run out. When time to serve, just heat up the remaining sauce, with no worries, since none of it touched the brush that was used to baste the pork as it cooked.
Have plenty of napkins and moist towelettes on hand, and enjoy these finger lickin’ phenomenal ribs! Thanks to Peter and Christey over at Fotocuisine for coming up with and sharing this recipe 🙂
On a final note, I WILL be telling the story of the two women plus men ‘gym experience’ in my next entry..I promise! AND, I was incredibly flattered to receive this award from Lauren at Celiac Teen.
She’s a sweetheart of a girl, and her blog is one to check out, especially considering how she has to adjust her eating habits and cooking/baking due to Celiac Disease. She’s incredibly creative and has such a positive attitude! That said, now I have to pass this on to 13 people and in turn, you guys pass this on to 13 people. Spread the sentiment!
Jill at Jillicious Discoveries
Julia at Melanger to Mix
Marta at Just call me Marta
Juliana at Simple Recipes
Mandy at What the Fruitcake?!
Megan at Feasting on Art
Valerie at The Chocolate Bunny
Sophie at Sophies Foodiefiles
Pat at Mille Fiori Favoriti
Isa at Eat My Cake Now
Laura at shore (house) chic.
Claire at Cooking is Medicine
Rose at The Bite Me Kitchen
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All text and photos © Parsley, Sage and Sweet 2008-2012 except where otherwise noted. If you’d like to use one my photos or any of my content, PLEASE ASK or credit me with a link to the entry the material was taken from.-
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Hi Lisa!
I was thinking of you tonight! I was so happy the Yankees sweep the Red Sox series … it was long overdue! Did you go to any of thre games?
It has been so crazy the past few weeks. A few of our friends lost their elderly parents and we have been going for one wake to another.
Thanks you so much for thinking about me. I appreciate your kindness….and these short ribs look absolutely delicious!
Hugs, Pat
Comment by Pat— August 13, 2009 #
My mom and brother love ribs…I, not so much, but I bet these would be a huge hit at any party!
Comment by maris— August 13, 2009 #
Thanks for the Lovely Blog Award! Very kind of you!! I think I would take your ribs over my octopus any day!
Comment by Megan@FeastingonArt— August 13, 2009 #
Lisa, sorry to hear about your injured camera and cracked lense. Hope they could repair with a reasonable price!
Anyway, salute for your blogging spirit despite the incident, and your pomegranate barbeque ribs rock!
And congrats for the One Lovely Blog Award!
Regards
Kris
Comment by Bake in Paris— August 13, 2009 #
Hi Lisa! I checkout out your ribs recipe. They look scrumptIous! Might just try those this weekend. And i will so be making those peanut butter and cream cheese brownies! I have a recipe similar to that (Santa Fe brownies), but without the peanut butter. PB, cream cheese and chocolate…how can you go wrong?!
Cheers!
LizG
Comment by pixeltheatre— August 14, 2009 #
Awwww, thank you for the award. Very sweet! I first was taken by the link as it had the word ‘ribs’ in it. Delicious!!! Your photos are great, by the way. What camera and lens do you use???
Comment by Julia @ Mélanger— August 14, 2009 #
Love the ribs in pomegranate! What a great idea anyway.. And o what a disaster that you broke your lens!! I hope it can still be repaired but I can almost feel your pain from here. I would be completely devastated without my camera… I would lend you mine if you were closer (I have two, since I need to be able to use another one if one breaks!)
Comment by Simone (junglefrog)— August 14, 2009 #
Drool…ribs…mmmm…drool…(ribs reduce me to a very primal state!). Sorry to hear about the camera. I’ve been using a point and shoot forever, in fact i still use a point and shoot but a much better one now (the Canon Powershot G10 – it’s awesome) – but I hear your pain! hope they come back soon.
Comment by shaz— August 14, 2009 #
Oh wow, they look so good! I got the Pom Wonderful too and it was great but I never thought to make ribs out of it! They look so finger licking and lip smackingly good…*drools*
Comment by Lorraine @NotQuiteNigella— August 14, 2009 #
Wow! These look awesome. My son would love these ribs!! I would too…
Comment by Dharm— August 14, 2009 #
THANK YOU!!!!!!!!!!!!!!!!!
Getting recognition from bloggers I admire, such as yourself, is very meaningful to me! *blushing*
And congrats on getting it yourself, you deserve it since you blog is, indeed, very lovely 🙂
These ribs look fantastic, stick and sweet. I love anything with pomegranate.
I’m off to Japan this week, but I’ll come back to read you in a little while!
Comment by Marta— August 14, 2009 #
Congratulations on your award! Your ribs look award winning too!
Comment by Barbara— August 14, 2009 #
This recipe sounds so wonderful! I will have to try it. The photos are amazing too.
Comment by Laura— August 14, 2009 #
Lisa,
Terrific looking ribs, but where the paella? If you told sooner, I would have brounght over rice with mushrooms, cuttlefish and artichokes. lol!
I love the magically appearing ingredients. It’s like the magically appearing $20 people find in their pocket or purse.
Sorry to hear that your camera got fried. Like the magic ingredients and magic money, maybe there’s another camera hiding out there waiting to be found. 🙂
Comment by John (Eat4Fun)— August 14, 2009 #
Those ribs are mouthwatering!! So sorry about your camera… I think your pictures are still gorgeous. I sure want those ribs after looking at them.
Comment by Megan— August 14, 2009 #
…
*drool*
…
Have I ever mentioned that ribs are one of my favourite foods EVER? All those close-ups of that gorgeous meat are killing me here! It looks absolutely succulent!
Sorry to hear about your camera – that must have been traumatizing!
Thank you so much for the award, you are so sweet! 🙂
Comment by Valerie— August 14, 2009 #
HOLY COW (or pig, rather) those ribs look AMAZING! We usually use leftover POM in martinis (delicious btw) but on ribs? Ribs? Genius.
Sorry to hear about your camera troubles, and breaking the lens just HURTS.
Thank your the award =) That made my day already!!!
I am going to make these ribs ASAP!
Comment by rose— August 14, 2009 #
Thanks, thats so sweet, I’m glad you’re enjoying the award =D. I’m so sorry about you lens, that really must stink. However, you’re an amazing food photographer, so I know you’ll pull through!
The ribs look delicious by the way =D.
Comment by Lauren— August 14, 2009 #
Lisa those ribs look fabulous and must be heaven on a bone. I just love pom juice I have many bottles in my fridge at the moment I use them to make macarons but this idea sounds so delish I MUST try it. Will contact you when it is done. Bad luck about the camera and total disater about the lens!!! Hope they fixed soon and not too many $$$$. Cheers from Audax and again thanks for you lovely comments you always leave on my blog it always lifts my spirit. You are a huge cheerleader for DK kudos to you. Bravo on these jewells of yummmmmmmm!!!!
Comment by Audax Artifex— August 14, 2009 #
Lisa,
You are so NICE and SWEET!! THANK YOU, THANK YOU, THANK YOU for the award!! I’m so excited to pass it on to another 13 great blogs and will be do so in the next day or two.
Love the ribs!! Your pictures are still great (bummer about your camera–good luck with that) and they keep me inspired to improve my own.
Jill
Comment by Jill— August 14, 2009 #
Lisa your kinda quiet…ha-ha! Just kidding! You know I luv ya especially when you’re serving up food like that!
Btw, I emailed you. Answer back and tell me what you would do different on the BBQ sauce & rub! I want these for dinner!
Congrats on your award!
~ingrid
Comment by ingrid— August 14, 2009 #
Ok, now I am thinking of a POM Wonderful pig. Can you imagine the color of it? Great work.
Did I ever tell you the story about making pho, and then promptly dropping my camera in the bowl while photographing it?
Comment by climbhighak— August 14, 2009 #
LM! You are too much! Wow those ribs, with pomegranate? Interesting and delicious combination! And those peanut butter brownies look soooo goood. Thanks for your sweet words for my mole! I really do like mexican food. (cause I have to! ha!)
Comment by liz2024— August 14, 2009 #
Those look heavenly. I feel inspired to clean out my fridge in hope of finding one more POM somewhere. 🙂
Sorry about your camera–that sucks.
Comment by Laura— August 14, 2009 #
Finger licking good! Love the pomegranate flavor.
Ugh, you might be lucky to have skipped the Daring Cooks…mine did not turn out well at all (all my fault though).
Comment by Olga— August 14, 2009 #
I have always wanted to make ribs with pomegranate sauce. THese look incredible.
I have been meanign to stop by your blog to tell you that I made your brownies. They were sensational. I was wonderign if I could post your recipe when I post them. Of course I will give you credit. Let me know if its okay. Thanks.
Comment by Lori— August 14, 2009 #
Lori – Of course you can post the recipe! I’m so glad you liked them!!
Comment by lisamichele— August 14, 2009 #
Your ribs sounds so luscious,…finger licking good!
Congrats on your well deserved award & thanks so much of passing it on to me,…
OOOOOOh,…..I am so honoured!!
Comment by Sophie— August 14, 2009 #
I can see you are really passionate about food, and you certainly have a lot of talent in the kitchen. It’s always a pleasure to see your photos and posts. I hope you have much more fun in the future.
Comment by Singing Horse— August 14, 2009 #
POM ribs?!! Those sound (and look) amazing 🙂 I am now majorly craving ribs…
Comment by Charli— August 14, 2009 #
The ribs looks so delicious and what a good idea using pomegranate.
congrats on your award!
Comment by Selba— August 14, 2009 #
This is one finger-licking ribs!!! Way to use POM into something totally unexpected!
Comment by burpexcuzme— August 14, 2009 #
I’m not the biggest BBQ-ey ribs fan, but these look and sound fantastic and my husband would LOVE them!
Comment by Katrina— August 14, 2009 #
first of all your photos are awesome! and I will take ribs over rice and mushrooms any day. I mean, is that even a question? Fall off the bone ribs are one of the best things ever invented, and yours look like perfection.
Comment by Sara— August 15, 2009 #
Hehe– I don’t eat red meat anymore, but I remember my mom used to make amazing ribs like yours. Not pomegranate though. Is it weird I don’t like meat but do recall, with a twinge of longing, that ribs are delicious? It’s just BBQ in general! Great stuff.
Comment by leanne— August 15, 2009 #
Oh..no, sorry to hear about your camera, at least you have this wonderful award to ease your pain a little 😉 the marinated flavor combo is just MEAAAN 🙂
Comment by Zita— August 15, 2009 #
The ribs sound fantastic with pomegranate!
Comment by Natasha - 5 Star Foodie— August 15, 2009 #
Hi Lisa
Guess what – I am glad you didn’t do the Daring Cook’s Challenge. I feel guilty saying that but I have a kilo of lamb ribs in my fridge that I was planning to barbecue tomorrow and wanted a recipe that was “tried and tested”.
Also, sorry to hear about your camera… hope it all turns out well.
Trissa
Comment by trissalicious— August 15, 2009 #
Although I’m just having my coffee this morning, I’m looking at your post and thinking that ribs would be the perfect breakfast right now- they look so good. So sorry to hear about your camera, but maybe it will go through it’s trials and come out even better. I bet you can work magic with a point and shoot… you just seem like that kind of girl.
Comment by Alana— August 15, 2009 #
I’ve been thinking about pomegranates lately and wondering what to do with them. Your idea and recipe will really help. We’re always looking for new barbecue sauce ideas and I think we’ll try this next week. Thank you so much for sharing this.
Comment by Junie Moon— August 15, 2009 #
Mmmm, yum! I love sinking my teeth into meaty ribs.
Comment by Palidor— August 15, 2009 #
Thank you all for your lovely comments! However, I can’t take full credit for this recipe, so I wanted to remind everyone that this recipe was created by the folks over at Fotocuisine – with a few changes by me. I don’t think I would have ever thought of using pomegranate juice in a BBQ sauce! Brilliant idea, and well worth the time it takes to make them!
Comment by lisamichele— August 15, 2009 #
Oh… what I’ll do to get my soon to be grubby paws on ribs… I swear, don’t come between me and my juicy ribs! These look absolutely awesome!!!
Also, a big thank you for sending the award my way as well 😀
And on another note…. sucks having your camera & lense broken, I really do feel for you. I think you should make more ribs to cheer yourself up a bit 🙂
Comment by MandyM— August 15, 2009 #
Gosh that looks good! I’ve never seen that combination before. It’s a pity I can’t get pomegranate juice here, it looks perfect!
Comment by Lisa— August 16, 2009 #
I love how your intuition told you to buy more ribs. I think I’ll make that a rule when shopping for ribs: always buy enough for two (or more) dinners. That’s a bummer about your camera and lens, but you’ve obviously got food photog skills as you’ve done a stellar job with your temporary camera. Oh, and thanks for the heads up about the pomegranate bbq sauce. Delish!
Comment by Margie— August 16, 2009 #
I could do a quick dance now by just looking at the ribs. Yum! I’ve heard of using POM on bbq ribs but have yet to give it a try … something to think about soon.
Comment by Jo— August 17, 2009 #
The pomegranate sauce sounds fantastic. I have to try it!
Comment by lisaiscooking— August 17, 2009 #
Gorgeous ribs! I’m definitely tagging this recipe for my files! Love it! Missed you on the Daring Cooks challenge, as I always look forward to reviewing your monthly entry. See you next month!
Comment by KennaMcD— August 17, 2009 #
These look scrumptious – finger lickin’ good! A wonderful twist on spare ribs.
Comment by Cakelaw— August 17, 2009 #
I love pomegranate so of course I am dying over this sauce recipe. Such a great twist!
Comment by Esi— August 17, 2009 #
Whoa. These look fantastic! Must. Make. Now.
Comment by Woman with a Whisk— August 18, 2009 #
Amazing looking ribs! Great way to use your pom bounty.
Comment by Natashya— August 18, 2009 #
Good to see that people still know what they are talking about. So much BS around these days!
Comment by choc chip cookie— August 18, 2009 #
Those ribs look viciously flavorful and addictive! Yummy-oh!
Cheers,
Rosa
Comment by Rosa— August 18, 2009 #
For being a vegetarian, your pics are quite droolworthy even for me. We used POM too, in a tangy Chinese gravy. It was sooo good. I can only imagine how this must have been!
Comment by A&N— August 18, 2009 #
Ciao ! You didn’t make the rice but these ribs are to dye for !!!!
Comment by natalia— August 19, 2009 #
Lisamichele,
Thanks so much for visiting my blog! I am curious – how do your photographs look so beautiful without the use of a lightbox? What is your secret? What type of a camera do you use? Thanks so much!
Comment by KennaMcD— August 19, 2009 #
Hello Liz
Sorry to hear about your Camera.
If I come to dinner will you make these again, I will bring the POM .
These looks finger licking good , I cannot look at them any more, you are making me so hungry for some, and I am in the middle of pickling and canning…
the photos are gorgeous makes you hungry looking at them.
DO you think If I tried your sauce with Pomegranate ConcentrateMolasses will give the same
Comment by Arlette— August 19, 2009 #
Thank you so much for the award! Very kind of you.
These ribs look absolutely delicious and flavorful – I love pomegranate! Sorry to hear about your camera.
Comment by isa— August 19, 2009 #
Lucky about the POM faries…the ribs look fantastic! So sorry about the camera…hope it comes back just as good as new. Cameras are such a vital part of food blogging that it’s tragic when there is such an accident.
Comment by Elle— August 19, 2009 #
Ouch about the camera!
These look great, and I love that pic of the dry rub! I love playing with my spices, swirling them into patterns like a sand painting.
Comment by Peter— August 20, 2009 #
OMG, these pictures re just illegal!
I want a piece of these ribs now! 🙂
Comment by fairy_mi— August 22, 2009 #
OMG! I about cried when I read about your camera!!! I don’t think I would of been able to pull myself off the floor if that happened to me (man, I have had too many close calls though!)
However, those photos look awesome! so juicy and man…. made me miss those ribs! We haven’t had them since the post, I can taste them in my mouth right now form your post. I think it’s high time to have them again 😀
Comment by fotocuisine— August 22, 2009 #
You’re too sweet! Thanks so much. That dry rub picture TOTALLY looks like a cinnamon roll. Wow…what a shock would that have been. 🙂 My dad and brother would love this!
Comment by Claire— August 22, 2009 #
Lisa, I have a little award for you on my blog.
Comment by Laura— August 25, 2009 #
Lisa, is the camera fixed yet?? We need you to come back soon…. Promise?? 🙂
Regards
Kris
Comment by Bake in Paris— August 27, 2009 #
Those ribs look delicious. Such lovely flavour combinations going on there.
Comment by Kitchen Goddess— August 27, 2009 #
Lisa, where is your challenge? I’m so excited to see what you came up with. 🙂
Comment by Jill— August 27, 2009 #
Lisa,
Thank you so much for the award, very sweet of you…as you can see I already passed it on 🙂
This ribs look delicious with the pomegranate BBQ sauce…yummie!
Comment by Juliana— August 27, 2009 #
Uhmmm… all I can say is *slurp* and I’ll be purchasing another bottle of POM soon, since the hubby drank all of it months ago. *sigh*
Wish I could have been there to experience them! :)~
xoxoxoxoxoxo
Comment by Lisa— August 31, 2009 #
Oh lord, how I wish I could wave a wand and get those ribs her in front of me! They look unbelievable!
Comment by Pinky— September 24, 2009 #