BBQ Beef Ribs and Grilled Artichokes
Beef ribs (I got mine from @rabbisdaughter . They usually sell their own marinated version, but I marinated my own)
3 whole artichokes
Ingredients for the pesto mayo dipping sauce:
The ribs need a few hours to marinate and cook, so give yourself some time to prepare.
I first seasoned my ribs with salt, pepper and garlic powder smothered them with bbq sauce and allowed them to marinate for 3 hours. About 4-5 hours before you’ll be eating, take the ribs out of the oven and put them in a greased Pyrex, cover with foil and into a 200 degree oven. It’s very important that when you’re checking on the ribs you do not take the foil off because you don’t want the steam to be released. Just check the bottom of the Pyrex to make sure there’s enough juice.
For the artichokes, cut off half the stem, trim the leaves and also cut off the top 1/3 portion of the artichoke. Then soak them in a bowl of cold water, juice of one lemon and the actual lemon for one hour. After an hour, boil the artichokes for 30-45 minutes, or until the leaves easily come off. Once cooked, take the artichokes out and cut them in half. Allow them to cool a bit and then take out the middle portion (this is called the “choke” – the fuzzy/hairy part). Next, drizzle with olive oil, salt and pepper and grill on either a pan or a grill for a few minutes until they have some grill marks.
(You can also roast the artichokes in 400 degree oven for 30-40 minutes)
Pesto mayo sauce:
Mix together 1-2 tablespoons mayo
1-2 teaspoons pesto sauce
A dash of Worcestershire sauce