Jay came over for dinner tonight. I had been craving baby back ribs, and Costco has excellent baby backs.
– I always make two racks of ribs; the Carolina version is always our favorite, plus something I haven’t tried before. We cook the ribs on the grill over low indrect heat, using a rib rack.
– This is my favorite coleslaw recipe. It stays crisp and is really easy to make.
– The shortcake is a great make-ahead dessert, especially for a crowd. The blueberries are phenomenal right now, so it was really good. I think I prefer a fluffier shortcake, though. The filling would be excellent on ice cream.

• Carolina Barbequed Ribs (The Great Ribs Book, Hugh Carpenter, p. 68)
• Crushed Peppercorn and Orange Glazed Ribs (The Great Ribs Book, Hugh Carpenter, p. 76)
• White Beans with Rosemary & Olive Oil (Fine Cooking #19, March 1997, p. 37)
• Creamy Coleslaw (The Best Recipe, p. 43)
• Blueberry Shortcakes (Fine Cooking #28, September 1998, p. 45)

Wine:Bella 2001 Lily Hill Estate Zinfandel (Dry Creek Valley, California). Excellent. This was a leftover wine from a ZAP flights event we helped out at yesterday. It was one of the best wines of the day, and a great wine for ribs.