I usually do not take an interest in the Super Bowl but with my two favorite teams actually in the game, appealing clean living good guys all as opposed to the vice-squads of the 1990s, plus the end of hockey as we have known it, well lets just say the TV will be on at 6:30 pm even if it is off at 7:30 pm when the Patriots will be up 81-3. That all being said, it is a rib worthy moment. It's been almost two months since the last endeavour ribbly and I was feeling it. The up-side is that sides have taken a down-slide. What I'mamuchableesayin' is that ribs cost about 45% of what they do in the summer, at least this week at the A&P. If you are wanting to test your ribbifying skill, February is it.

The ribs went into a marinade (left below) last night with orange juice, beer, orange slices, green onions, japanese kombu seaweed, lemon slices, wild mushrooms, all spice, hot sauces, garlics, liquid smoke and a bunch of other stuff I grabbed from the cupboard. They soaked for 15 or hours or so and went into a 260° F oven for about ten hours (center below) . In the spirit of experimentation, I picked up a couple of beef ribs to try as well, after my happy experience of a week ago. The marinade is strained and becomes the mop sauce to keep the ribs moist through the day (right below).

Later: I am a little alarmed at the volume of ribs in the oven compared to past photofests ribtacular. I will, however, overcome. I have also created a separate category for ribs so you can use you RSS reader to follow these meaty adventures.