Ribs and garlic twist rolls

Memorial day we had spare ribs for dinner. My knowledge of ribs is diddly squat. I know that country ribs are meatier and don't come in a slab. That's it. Usually we buy the precooked Lloyds ribs, but they don't always carry them at the store. This time Mrblocko wanted to try grilling a real slab of ribs. The spare ribs were ridiculously on sale this week, so why not give it a go.

The original plan was to cook the ribs in the crock pot, then char them on the grill. We were going to visit family in the morning and in doing the math, we realized if we put them in the crock pot before we left, we'd be eating dinner way early and if we put them in when we got home, we'd be eating in the middle of the night. So we changed plans and cooked them for an hour and a half in the oven before slapping them on the grill. This worked out quite well as the day turned out to be a bit chilly and the oven warmed the kitchen nicely.

Since I don't know anything about ribs, I don't know if spare ribs are normally this huge. Compared to the Lloyd's ribs these guys looked like something on the Flintstones. Mrblocko only ate 3 ribs and he normally downs a full half slab.

Blockette was very excited that we were eating the ribs of a pig. You know there are lots of kids out there who get squeamish when they find out meat actually comes from a real live animal. Not this kid. We talked about bones and ribs and pigs all through the meal. There is a girl from Sunday school who's grandparents (who also go to our church) own a pig farm. We also talked about how they feed and care for the pigs so they can get big and fat so we can eat them. She thought that was fascinating.

Oh, the 2 round things on the plate are garlic cheese twists. Can't forget about them. They are made from crescent roll dough. Fun and super easy.

Garlic Butter Cheddar Cheese Twists from Liesl's Confection Dissection
1 package of reduced fat crescent rolls
1 tablespoon butter, melted
garlic salt
cheddar cheese

Preheat oven to 375 F. Spray a muffin pan with pam. Separate crescent rolls into 4 squares, which is 2 crescent rolls together. Press the part of the square that has the perforation (where you would separate them) together. You don't want to dough to come apart when you twist it. Cut each square into thirds longways. Then take one of the thirds and twist it up, tucking one end underneath so it doesn't come apart. Place into the greased muffin pan. Continue process until you have finished all the twists. Combine melted butter with a couple dashes of garlic salt. Brush the tops of the twists with the garlic butter mixture. Sprinkle tops of twists with cheddar cheese.Place in oven and bake 10-12 minutes til nice and golden.