#MEwx Warming temps with melting and slow cooker BBQ ribs for dinner

Good morning Augusta

This morning we have partly sunny skies, becoming mostly cloudy. Highs in the lower 40s. Southwest winds 15 to 20 mph.

Tonight it will be mostly cloudy with lows in the mid 20s. West winds 10 to 15 mph with gusts up to 25 mph.

The readings from my weather instruments are:

The outdoor temperature is  31.4°F, Humidity is 97% and the Dew Point is 31.1°F. 

The wind direction is South between 0.1 MPH and 0.4 MPH with a Wind chill of 31.8°F.

The Relative pressure is 29.72, the Absolute pressure is 29.52 and falling with a weather graphic indicating snow/rain.

Visibility is 10.0 miles / 16.1 Kilometers with Clouds to  100 ft / 30 m, scattered clouds to 4,400 ft / 1,341 m and overcast to 5,500 ft / 1,676 m. 

The UV rating is 0 out of 16, Sunrise is 6:59 A.M., Sunset is 6:39 P.M., Moonrise is 9:35 A.M., Moonset is 11:47 P.M. and the moon phase is waxing crescent.

Augusta's RAW METAR readings are:

METAR KAUG 111053Z AUTO 18004KT 10SM FEW001 SCT044 OVC055 M01/M02 A2979 RMK AO2 SLP090 I1000 T10111017

We received roughly 4 inches of snow here over the past 24 hours.

How about some BBQ Ribs for dinner? Pull that instant pot out and dust it off.

Slow-Cooker Barbecue Ribs

Directly from: Food Network

Ingredients

One 6ounce can tomato paste

1/3 cup packed dark brown sugar

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 tablespoon ground mustard seeds

2 teaspoons granulated garlic

2 teaspoons smoked paprika

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

3 racks baby back ribs (about 3 pounds)

Oil, for grilling

Directions

Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6 quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs.

Cover with a lid and cook on low heat until tender, about 4 hours.

Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).

Preheat a grill or grill pan to medium high heat. Lightly oil the grates. Grill the ribs, topside down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.