Babyback Ribs and Watermellon Salad

Well, summer is closing in and we are all thinking of summer activities.  So, today on the cooking show we prepared babyback ribs and a wonderful watermelon salad.  This si a meal that takes no active time to prepare and allows you , the host, plenty of time to participate in the activities of the day. I encourage every one to use paper plates and throw away cups and just have a relaxed, fun-filled day.

Babyback Ribs
1. 3 racks of the freshes ribs you can buy
2. wash and dry the racks
3. Now season on both sides with your favorite dry rubs, I used Kansas City Cowtown seasonings.  They can be purchased online at www.cowtownbbq.com
4. Sprinkle the back side of the ribs first, be cautious and remember that the first ingrediant in most of the powder seasonings is salt.
5. Line a cookie sheet with 3 large pieces of heavy duty foil, 2 pieces over-lapping each other and covering the sheet sideways, leaving about 10" on the sides of overhang.  Now place the 3rd piece of foil length ways with the same amount of overhang.
6. Place one rack of ribs in the center of the sheet, lenght ways, with meaty side up, sprinkle top side with more seasoning and place 2nd rack on top of 1st rack with meaty side facing up, and sprinkle the top side of 2nd rack with seasoning and repeat with 3rd rack the same procedure.  Only place the racks 3 high.  If you want to cook more place a second stack of ribs next to the first stack on the same cookie sheet.  2 stacks of three will fit nicely on one sheet.  If you have more to cook. start a second cookie sheet.
7. now wrap the ribs with the overhand of foil, like it is a baby, wrapping tight abd sealing the sides.
8. Place in an oven preheated to 350 drgrees and bake for 31/2 hours.
9. Let rest 15 minutes and seperate stacks and coat with your favorite bbq sauce.

Watermelon Feta Salad

2 pounds cubed watermelon

8 ounces feta cheese, cubed

Mint and basil leaves, julianned

Toss all the above in large salad bowl

In a sauce pan, dissolve 1/2 cup sugar in 1/4 cup white vinegar.  Add a pinch of salt.  Remove from heat and whisk in 6 ounces of plain yogurt.  Pour 1/2 of dressing over the tossed salad and serve remaining dressing for dipping the mellon as desired.

Please enjoy!!!