Abberly Green Apartments May 2013 Newsletter

Pool is Now Open!

  • Glass of any kind is PROHIBITED in the pool area! Beverages and items for grilling MUST be in plastic, non-breakable containers.
  • Guests of Apartment Residents MUST BE ACCOMPANIED BY THE RESIDENT AT ALL TIMES! Only TWO GUESTS PER APARTMENT are allowed at any one time. Residents are fully responsible for their guests’ actions and any resulting damages will be charged to the resident.
  • Please place a towel over lounges before using lotions or oils.
  • Pool hours are between 10:00 a.m. and 10:00 p.m.

Best-Ever Barbecued Ribs


  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1 1/2 cups store-bought or homemade barbecue sauce plus more


  • Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

What's On Your Mind?

We hope that you love living at Abberly Green! Please let us know of anything you may need, things that we could do better, things that you love at Abberly Green or any ideas of a service that you would like us to offer or improve on. We really do care about your happiness.

We understand that your lives get busy and you forget to tell us things that you have been meaning to bring to our attention. Please let us know, your input does matter to us. At this same time, we are going to be collecting your e–mail addresses so that we can make sure that everyone in your home is receiving our newsletter.

We would really like some feedback from you on your happiness at Abberly Green. We have created a survey to let us know what you think about your community. Please take a few moments to complete, click here. Your feedback is very, very important to us. For more information about what’s going on at Abberly Green and in your community:

10 Tips to make your grilling experience Healthy and Safe!

Tip 1: Marinate Your Meat

Marinating meat helps to reduce carcinogens. 

Kansas State University researchers marinated steaks in three different mixtures of oil, vinegar, and herbs and spices. 

After grilling, carcinogens in the marinated steaks were cut by 57 to 88 percent. Dozens of studies confirm the effect. 

The reason it works is not so clear: The marinade may create a protective barrier between the meat's proteins and the heat of the grill. 

Or the antioxidants in the marinade may combat the carcinogens head-on.

Tip 2: Clean Your Grill

Keep your grill clean by scrubbing with a brush before and after grilling food. 

Scrubbing keeps the buildup of carcinogens left on the grill grates to a minimum and makes your food taste so much better.

Tip 3: Flip at the Right Time

You want to avoid burning but not rip the meat apart. 

Give it a gentle tug; it's ready to flip when it comes loose without pulling.

Tip 4: Ban Flare Ups

When you cook a fatty piece of meat, the fat that drips onto the flames creates smoke which may contain the much talked about carcinogens. 

If you grill lean meats, poultry, and fish, you'll have less fat which means less smoke, which means less of the bad stuff.

Tip 5: Beware of Burnt

A bit of char is unavoidable (and it tastes good), but incinerated meat will contain more cancer-causing compounds. 

Don't get the coals superhot and then plop fatty meat directly on the grill. 

The blackened parts of meat may also contain carcinogens, so remove all charred or burned portions of food before eating.

Tip 6: Reduce Bacteria in Burgers

To kill the common E.coli bacteria, the USDA recommends cooking ground beef to 160 degrees. 

If you want to go for medium-rare, grind your own beef, then cook immediately. If you use store-bought meat, flip burgers frequently: 

A study in the Journal of Food Protection advised flipping every 30 seconds for optimal E.coli reduction. 

Another study found that even when two patties both reached 160 degrees, the one flipped more often had one-fifth the E.coli.

Tip 7: Size Matters

Size matters when it comes to grilling meat. Cube or slice meat into smaller portions to speed up the cook time or choose a quick-cooking option like shrimp or fish.

Tip 8: The Shorter the Cook Time,
The Better

The faster foods are cooked, the less likely they'll develop dangerous charring. 

Don't cook meat past its goal temperature: 165 degrees for ground poultry; 160 degrees for ground red meats or mixtures and fresh pork; or 145 degrees for red meat steaks or chops.

Tip 9: Beyond Meat

Go beyond meat and try grilling some unexpected foods like peaches, asparagus, or even bread. 

Throw fruits and veggies on the grill for a tasty, nutrient-rich side or dessert or give pizza a try for a quick dinner.

Dates to Remember:

May 5th   – Cinco De Mayo

May 12th – Mothers Day
May 18th – Armed Forces Day
May 27th – Memorial Day