This dinner was seriously one of the best meals I’ve had in a long time.

Juicy pork ribs and sausages grilled to perfection on the BBQ, a rich, hearty gravy, warm cornbread, and a crisp cucumber salad on the side.

Let’s talk about that gravy, it was next-level good.

After slowly cooking the pork ribs in lamb stock on the BBQ in a cast iron pan, all that flavorful liquid didn’t go to waste. I tossed in some chopped mushrooms and about half a head of cauliflower right into the pan and let it cook down until soft.

While that was simmering, I made a quick Roux: melted 3 big tablespoons of butter and stirred in 3 heaping spoonfuls of flour until it turned into a thick paste. That went straight into the veggie mix. The cauliflower had started to break down and blended right in, making the whole thing super creamy and thick.

A splash of milk helped smooth it out. The final result? A rich, spoonable gravy that you could pile high on cornbread. And trust me, you’ll want to.

This whole dinner was amazing. Easy, satisfying, and totally worth firing up the grill for.

Find the full recipe for Cornbread. It’s a must, no ifs or buts, just do it.