Baby Back Ribs, Squashes, and Tortellini

Tonight a yummy dinner, perhaps a bit rich -- could have used a course of something with more acid...a tomato salad or something with vinegar.  But it was good anyway, and a glass of wine seemed to help it along.

The day before I marinated baby back ribs (2 slabs) in white wine, worcestershire, olive oil, kosher salt, freshly ground black pepper, and a decent dash of xxxtra hot habenero sauce.  I turned it several times during the day and let it come to room temp while I prepared the rest of dinner.  


I love using my mandoline, but I tend to forget I have it.  I took some zuchinni and yellow squash and made nice little julienned strings.  I fried them in batches in olive oil in a pan with two red jalapenos that had been frying in the oil.  When they were all done, I returned them all to the pan and added a half cube of butter and stirred until it melted and covered all.  I topped it with reggiano parmesean and put it low, under the broiler for about 4 minutes, and then let it sit on warm until dinner was ready.

I put the ribs on the bbq and alternated them between full heat bone side down, to short stints meat side down until they got color.  Finally, I banked the fire to one side and cooked them bone side down on the cool side until done.

I boiled water and salted it and cooked Barilla Tortellini's stuffed with "three cheeses".  When they were done I buttered them and stirred in about a 1/2 cup of reggiano parmesean.

So, you can see... a lot of fatty yummy... not much acid.  I was the only one who drank wine, but no one really complained.  Deano was here and ate with us (second dinner, and literally sucked his bones devoid of meat.