This is going to be “Connor Week” where I share with you the recipes I made for Connor’s birthday dinner. Yesterday was Connor’s Cake, a beautiful “candy cake,” today the main course is the star.

This is the second year in a row that Connor has requested baby back ribs for his birthday dinner. Last year’s recipe focused on the homemade BBQ sauce and the slow dry cooking of the ribs. This year, I slow-cooked the ribs in liquid and used the purchased sauce. Although this recipe is less labor-intensive, we all agreed, that both methods produced delicious results.

We had a “special guest” at the dinner this year. Connor has been house-sitting for nearly two weeks at Kim’s house while she and her family are in Machu Picchu. Connor wanted to spend the entire day here at home, so he brought along Kim’s adorable pooch, Charlie. Charlie LOVES Connor. Coincidentally, Connor loves Charlie too, and so do we!

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