Sunday: SW Ribs, polenta, salad

Sunday: Ribs w/SW rub, polenta, salad

We had two ginormous center-cut ribs left over from a bulk buy two weeks ago.

Rub from Food Network:

* 1/2 cup chili powder (preferably ancho) [BACK UP A LITTLE ON THIS]
* 1/2 cup smoked paprika
* 3 tablespoons ground cumin
* 2 tablespoons dark brown sugar
* 1 tablespoon cayenne pepper (adjust to personal preference)
* 1 tablespoon salt, taste for level
* Freshly ground black pepper
(We make a batch of this and then throw the remainder into an empty spice jar and label it.)

Use the rub on the ribs, then grill. 10 min., tops.

Polenta (from Spur of the Moment Cook by Perla Meyer)

3 1/4 cup skim milk
Salt
3/4 cup fine white cornmeal
3 tbsp sweet butter
2 tsp minced serrano or jalapeno
1 11-oz can corn kernels, drained

1 8-oz bag cheddar-monterey jack cheese blend

• Boil skim milk and 3/4 tsp salt in a big saucepan. Sprinkle in the cornmeal slowly, whisking constantly. Lower heat and simmer covered for 20 min., whisking often. (A film will form on the bottom. Don't worry about it.)
• Melt butter in medium saute pan over low heat. Saute pepper for 30 sec.; add corn, salt and pepper to taste, and warm through. Set aside.
• When polenta's ready, add the pepper and corn from skillet plus half the bag of cheese. Stir till melted. Serve immediately.

Good with a bagged salad with a little oomph - herb or spinach.