Some was quickly tossed together:
I tossed short makaroni pasta with this (125 g dry pasta).
I spinkled some red chard sprouts just harvested before and a little more sesame oil (dark roasted).
For the tomatoes:
I cut a few tomatoes into slices: green zebras, black cherry and yellow and red cherries tomatoes, placed some sliced mozarella cheese and a handful basil leaves, sprinkled seasalt flakes, black pepper and date balsamico (vinegar made with date molasses).
For the ribs:
I decided to slow cook the ribs in the oven beforehand otherwise it would have been too much of a hassle to feed the smoker with charcoal for 6 hours (my apology to all the earnest BBQ lovers outthere).
I seasoned the ribs with a rub of mustard, cajun spice mix, 3 minced garlic gloves, salt and soy sauce and wrapped the rack of ribs in aluminium foil. The ribs went into the oven at 100 C for 4 hours. Meanwhile I did all the things I wanted to do as making the laundry, having a long nap, taking a stroll into the garden...
After this I placed them on the grill rack over piping hot charcoal but first I gave them a wet rub made of apple sauce and honey and a little bit more soy sauce just to glaze them nicely. I grilled them on both sides until browned and crunchy. This was my first attempt to prepare ribs with the oven and grill and it went out nice.
They were soft and juicy and just as spicey as wished for. But I missed the smoking flavor. Next time it is better to smoke them a little beforehand with the help of some applewood chips and place them into the oven afterwards.
Husband drank some beer and I went along with wine and was pretty drunk so I had to go to bed early, shame on me.
I prepared 2 racks so we can enjoy the ribs today too, just sliced and eaten cold with leftover noodle salad. Another day to laze around (we enjoy the second day of Pentecost holidays).