Fiending for some hint of summer, I approximated a grilled rib summer dinner with an oven-baked slow-burn set of Carolina pork ribs, served with a new take on mac-and-cheese (that infamous feta pasta dish) for a winter turn at this typically summer plate. After baking at a low and steady 275 degrees for over four hours, the meat fell off the bones, and after another bit of broiling, the sauce caramelized and I didn’t even need Andy to put anything on the grill. It will do have to do until the snow melts, and outside grilling can begin in earnest. We’re starting early this year…
