Barbecue Ribs Southern Style

Aaron had a bunch of us over for dinner. He wanted us to try his barbecue ribs and fried okra. The only time I had okra was at Bouchon in Beverly Hills and it was not good.
He breaded and fried the okra and served it as appetizers. Sandi served some cheese and made a ham spread from left over ham which was quite good. The okra was delicious and addicting. My only complain was they were so small. He informed me that the smaller the okra, the tastier it was; indeed he was right.

The barbecue ribs were not bad at all. I had a few of them....o.k. I had more than a few! With that, Sandi had made macaroni and cheese using her sharp Vermont cheddar, Gruyere and Parmesan cheese. The creaminess went well with the ribs together with the New England baked beans. Thinking that might not be enough food, there was Chinese chicken salad, corn on the cob and of course; corn bread.

Needless to say, we all enjoyed the wonderful dinner and the light dessert which was a parfait. Lemon pound cake with fresh raspberries (very healthy), vanilla ice cream topped with lots of hot fudge.

The best part was the Master Okra and Barbecue Rib chef also did the dishes.