Oven-barbecued Country Ribs
Sometime in the late 1950’s our family acquired its first charcoal grill. Before then we had cooked over open fires, mostly on the shores of lakes near Hayward. The meat was skin-on wieners from one of the local butcher shops or grocery stores and dessert was marshmallows toasted over the coals. Cooking utensils were a … Continue reading “Oven-barbecued Country Ribs”