The chef, recharged from a few days of light cooking duties, roared back into action by making delicious barbecued back ribs tonight. The sous chef simmered the ribs for about an hour this afternoon, to tenderize them. Then the chef brushed them with HP Chicken and Rib sauce, and put them on the grill to brown. About five minutes later they were ready, and fall off the bone tender.
The chef also prepared grilled potato wedges, sliced mushrooms, microwaved asparagus, and tossed salad. As you can see in the picture below, the asparagus was beautiful, fresh from Ontario.
Thanks chef, it was a fabulous meal!