It was Sunday evening at the lake, warm but not too hot, and we already had a campfire burning. We still had some fresh garden veggies that we hadn’t eaten, including a huge purple cabbage that TM got from a friend. Right away, I knew that I wanted to make a “no mayo” cole slaw. TM suggested pork to go along with the slaw.

I headed to the local grocery store to stop for pork ribs, and I guess I should have sent TM instead. He was thinking of ribs with the bones and slathered in barbeque sauce. This might be the second time in my entire life that I’ve purchased ribs and I got the ones that said “barbeque ribs for grilling” or something like that. Turns out these were “boneless” pork rib (aka pork loin) that had a barbeque dry rub added to them. They tasted good but not like the bone-in ribs that he was expecting.

I went searching for a Cole slaw recipe and came up with this one called “Spicy No-Mayo Coleslaw.” (It’s a new world now that we can get Wi-Fi at campgrounds and have instance recipes at our fingertips!) I used the purple cabbage, some heirloom multi-colored carrots, and scallions. If I made it again, I think I would amp up the flavors in the dressing; this was good but not great.

We also grilled some corn on the cob, which we did every meal all weekend and still have more corn left.