Last week, I blithely posted a recipe for Honey-Chipotle Glazed Ribs, musing “Hmmmm these look good.”
Then I came across an even simpler one that I wanted to try this past weekend for one of my first times working with the baby back variety.
Grabbed some ribs at the store, hummed along gathering ingredients, prepping rub, sauce, foil pouches. Popped them in the oven, caramelized them on the grill, and happily enjoyed a small rack.
I’m lucky to be alive.
This is because soon after dinner, I sat down to track my Weight Watchers points and I almost fell out of my chair.
I worked the numbers over and over and over before I had to admit that I’d ingested nearly enough fat and carbohydrate to warrant calling an ambulance as a matter of course.
I thought about the number of times I’ve downed a plate of ribs at restaurants, blissfully ignorant of the dangers lurking within.
They were good, yes. Great, even. But it’ll be a long, long time before I get those numbers out of my head.
I need some Minty Fruit Salad. Stat.