This is the perfect summertime meal!
The rib recipe is actually from my friend, Caroline, which her mother-in-law gave to her. She made them last time she hosted supper club and they were SO good so I knew I had to use her recipe.
2 cups brown sugar
1/2 cup salt
2 Tbsp pepper
1 Tbsp garlic powder
2 tsp chili powder
2 dashes cayenne
2 dashes paprika
Preheat oven to 280*F.
Line baking sheets with non-stick foil. Cut the racks so that they fit on the sheets. Place the ribs on the sheets, and rub both sides with a generous amount of the dry rub. Store any leftover dry rub in an airtight container. Cover very tightly with foil.
Cook, undisturbed, for 4 hours. Uncover and slather on your favorite bbq sauce (I used Bull's Eye--Hickory Smoke). Put them back in the oven, uncovered, for about 10 minutes--just long enough for the sauce to heat up and adhere.
4 tomatoes, peeled and sliced (I only wound up using 3)
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350*F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. (I also put on a paper towel after I drained and blotted as much water off as I could.)
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
I also served with some fresh fruit salad.