Step one that I'm doing: slicing up some red potatoes and red onions, oiling them and seasoning them and making a bed out of them. A soft, cushiony, pillowy bed where my pork will sleep and have dreams of being delicious dry rub baby back ribs.
Did I mention dry rub? Yes, I did. Have I been watching too much Diners, Drive-ins and Dives? Yes, I have. I got the idea to make ribs last night when I watched some guy at some restaurant on the show make some pork. And I decided to try it. With ribs. So I did. I made a dry rub out of a few kinds of ground chiles, cumin (to get a smoky flavor),
Oh, crap! I never finished this post. That's the problem with live blogging, you forget. In anycase, I ended up scrapping the dry rub when I realized that it was caking instead of barking. The meat wasn't really absorbing any flavor, so I spiced it up with some of my standard base sauce: Meijer's basic generic sauce. It's the sauce that I always use to make partially homemade sauce. So, the dry rub would work in conjunction with the very weak sauce to make the ribs altogether better. Five hours later I had this:
The ribs were DELICIOUS. Absurdly so. They were a little fatty, I was counting on the fat to render off during the cooking, but it didn't. The ribs also had so much more meat on it than I'm used to. Usually when you get ribs, it's had to get meat off the bone, but in this case it was very easy. Over and out!
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