Wednesday, April 24, 2013

Ribs For Everyone

A hearty serving of ribs with rice and salad.
I had planned to make burritos today at the Wednesday Community Meal but plans change.

Tuesday evening I received a phone call from my cohort Fred letting me know that he was at the church and a freezer that contained our overstock wasn't working properly. The temp was in the high 40's and he told me that he'd hate to see good food go to waste.

We talked for a while and agreed that I needed to scrap the burrito idea and just cook whatever was in the freezer.

So today we prepared 270 pounds of pork ribs. I can't say that anyone complained.

We seasoned the ribs with a rub made of sugar, salt, chili powder, garlic, cumin and oregano and cooked them in a very hot oven for 20 to 30 minutes before covering them, reducing the oven temperature and cooking them for another 60 to 90 minutes.

Alongside the ribs we served a salad and rice. Guests were also offered soup and dessert.

Pudding was one of the dessert choices today.

We served 303 meals in our dining room and packaged 112 meals for guests to take home. We always try to send extra food home with our guests.

It was a crazy busy day but I'm happy that we saved the ribs and they didn't go to waste. So my plan is burritos for next week....but we'll see.

1 comment:

  1. My Korean mom would have been proud of you for saving all that food! -Janie