Easter Ribs

I posted these quite some time ago, but I don't think anyone was paying attention so here they are again for you. Because I really think it's that important.

Last time they were called "Labor Day Ribs". They're very versatile.

The hubby is always the one in charge of the ribs, and this is his marinade recipe. He uses baby backs, btw.

1 1/2 cup veg oil

3/4 cup soy sauce

1/2 cup vinegar

1/4 cup worcestershire

1/3 cup orange juice

2 tbsp. dry mustard

1 tbsp. coarsely ground black pepper

2 tsp. salt

He leaves the ribs in this concoction overnight, or at least all day, then throws them on the grill. I was only able to get the one pic because that's what huge pigs we are.

I also made some yummy carrots for Easter. Usually those two words: "yummy" and "carrots" don't really go together for me. (unless they're in cake form, of course) But I found this recipe at For the Love of Cooking (she has a lot of yummy looking recipes) and thought it sounded interesting.

Here's her recipe:

Roasted Carrots in a Balsamic Vinaigrette

4-5 large carrots, cleaned and peeled, cut into small sticks

2 tbsp of balsamic vinegar

2 tbsp + 1 tsp of olive oil (divided)

1/2 tsp of Dijon mustard

1 small clove of garlic, minced

Sea salt to taste

Preheat the oven to 425 degrees. Peel and cut carrots into sticks. Toss the carrot sticks in 1 teaspoon of olive oil then season with sea salt to taste. Place on a glass dish coated with olive oil cooking spray. Roast in the oven until golden brown, 20-25 minutes.While the carrots are cooking, combine the balsamic vinegar, remainder of the olive oil, Dijon and garlic in a small bowl. Mix thoroughly with a whisk. Once you remove the carrots from the oven, pour the vinaigrette directly in the roasting pan and stir, making sure to coat all carrots evenly.