There is something about ribs.
I bought three top notch sides from the Hind Quarter cut off the neghbouring related anatomy before me, a good thick cap left on from the seam of meat - that bit that becomes the pork chop if cut laterally rather than longitudinally. Sure it was forty-two bucks for 5 pounds of a premium cut but it is faither's 75th party tomorrow night so it is money well spent.
Out of the pink wax paper and into my ribs marinade box, a pastic storage bin I only use for marinading meat that could hold 12 pork rib sides in a pinch. A simple soak: two bunches of green onion, heaps of sliced garlic root, 4 jalapeno quartered and seeded, a good slug of hickory liquid smoke and another two slugs of hot sauce all afloat in 3 litres of orange juice.
More ribby goodness here.
Comments
Alan - May 14, 2005 11:09 am
<center><img src="images/2005b/ribs2.JPG" vspace="10"></center><p>Too long for th epan, the ribs go into a 300° F oven turned immediately to 250° F at 9:45 am, anticipated to be done at 3:45 pm.<p><center><img src="images/2005b/ribs3.JPG" vspace="10"></center>The marinade reserved, BBQ sauce and grated ginger added and set to boil to sterilize and reduce for mopping service. Is it bad that it burns my skin where a sauce drop falls?
Alan - May 14, 2005 2:06 pm
Three hours in and they are looking fine. Note the healthy laryer of meat on the outside which was the "cap" I asked they leave on, a bonus for using a real live butcher to do your butchery.<p><center><img src="images/2005b/ribs5.JPG" vspace="10"></center><p>The sauce is reducing nicely and as it thickens it sticks to the ribs...as it were. It's all about the slow concentration of flavours.<p><center><img src="images/2005b/ribs4.JPG" vspace="10"></center>
Alan - May 14, 2005 5:08 pm
First, flip and sauce the underside for the last hour...<p><center><img src="images/2005b/ribs6.JPG" vspace="10"></center><p> and then full time six hours in...crusty outside, pink within. For stability cut two ribs per portion.<p><center><img src="images/2005b/ribs7.JPG" vspace="10"></center><p><center><img src="images/2005b/ribs8.JPG" vspace="10"></center>