I have a scouting event coming up--a "High Adventure" camp for the older scouts--aged 14-17. I planned on going because I'll be able to enjoy this time with both of my sons--possibly for the last time since my oldest is now technically an adult.
When the scouting leaders found out I was going, they, of course, asked if I could cook a couple of the meals. I was, of course, happy to oblige.
The first night, we're just going to stick with hamburgers/hot dogs cooked on a big flat top on a 3-burner stove. We're arriving at the camp a bit late, so I figured that easier would be better. The next night, I'm going to cook my (what has become legendary in my area)
Dutch Oven Lasagna. The last day, I'm going to be cooking up a bunch of country-style spareribs. I figure that 2 1/2 - 3 hours of cooking should make them tender and delicious. I figure that one of those nights, I'll cook up a couple cobblers and/or cakes for dessert.
So... I don't really have a recipe for the country-style spareribs. I made them for a different group of scouts a few years ago on the shore of Lake Powell. They were planning on cooking them for an hour or so, and I decided that would be a good day for me to stay in camp and catch up on my reading while the ribs simmered low and slow. I browned them for a while, then layered them with onions, covered them and cooked them at about 250 degrees (only about 130 degrees hotter than the ambient temperature at Lake Powell in July
) for a couple of hours, skimmed off the fat, added some bottled BBQ sauce and some honey, and cooked them until they were fall-apart and bubbly. Maybe this time I'll write down the recipe and add it to the approved recipes.
