I mixed up a whole batch of the topping and only made two apples. I do have one apple left, though, so I might be having a delicious baked apple for lunch today. I’ll still have some leftover. I think I’ll toss it in the freezer.

Alton Brown’s Baked Apples
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

Amy’s friend Kate asked if I could share the Alton Brown recipe for ribs that made my dad’s list of “Best Ribs I’ve Ever Had.” (The list is over in the sidebar.)

These take some advance prep time and have the potential to make a nice-sized mess, but they’re very good. I don’t normally eat ribs (I don’t like anything on a bone; that includes fried chicken), but I’ll make an exception for these.

Alton Brown’s No-Backyard Baby Back Ribs
1 full pork backribs — rack/slab baby back ribs
Kosher salt
5 tablespoons brown sugar, packed
3 tablespoons chili powder
1 tablespoon garlic powder
1/2 tablespoon thyme — ground
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
1/2 cup orange juice — not fresh
1/2 cup prepared margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee granules — or espresso powder
1/8 teaspoon cayenne
NOTES : You will also need: Paper towels, Extra-wide, heavy-duty aluminum foil, Shallow roasting pan, Saucier or small sauce pan , Kitchen shears and Broiler pan

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season liberally on both sides with the salt and Shake No. 9. , which consists of brown sugar through allspice.

Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs. Place the packet in the roasting pan and refrigerate for 6 to 12 hours, turning the sealed packet over once.

Preheat oven to 350 degrees.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and the margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside. Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce the temperature to 250 degrees and cook until tender, approximately 2 hours.

Remove the pan from the oven, unroll one end of the packet, carefully drain all the juice into a saucier or small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne. Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. Remove the pan from the heat.

Move oven rack to the next-to-the-top position and turn on the broiler (use the high setting if you have a choice). Remove the slab from the foil packet and cut it into four equal sections (I use kitchen shears for this). Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up and glaze, and broil a minute longer.

Remove and allow to cool a couple of minutes before serving.

Poppy had spaghetti for the first time tonight. She wasn’t sure of it at first, but then we made some letters with the noodles, and she turned into the Noodle Monster.