Things have been so busy lately that I haven’t posted any recipes, just culinary school updates, aah! Better do something about that.
Ribs are one of my favorite things to make for parties. They take a bit of prep work, but you can let them sit in the oven and go do something else, which is a bonus, and they seem to impress people. Maybe writing about how easy they are will make me seem less of a potluck superhero, but I’d rather share tips so maybe one of these days someone else will make a decent rack for me!
I learned how to make the best ribs from a former neighbor of mine, who talked me through it over the phone. The keys to making them deliciously soft so the meat will fall off the bone, include removing the tough silverskin lining, marinating the ribs in something that includes salt, acid, and flavouring agents, cooking the ribs at a low temperature for a long(ish) time to soften them, and finally, basting them and getting a nice, saucy or crunchy glaze coating on the outside. Having something to dip them into is also smart thinking.
First things first, I made an Italian-inspired rib dish the other day, with no prior experience, and usually do something a little more Asian or Southern BBQ-ified (these versions I will post about in the future), and marinate them in beer, not tomatoes, but I forgot to pick some up! It all turned out pretty well, except for a slight bitter aftertaste that came from using too much fresh rosemary, so…use less than you see in the photos.
“Please Don’t Shoot Because They’re Not Really Italian” Ribs
serves about 10 people who don’t care where their food comes from
5 pounds of pork or beef side ribs/short ribs
1 796 ml can of diced tomatoes
1 lemon, cut into 5 mm slices
1 onion, diced
As many cloves of garlic as you dare to add (start with 3)
A few little sprigs of fresh rosemary
Salt and pepper
For basting: Tomato paste, sugar, salt, pepper, olive oil, all to taste
I was pretty ill in November, all the way up until school started, and had a cough that was so bad that I pulled an intercostal muscle. Four times. So I finally healed up (for real, this time), and got back into kickboxing after a long hiatus, then made this to celebrate.
That wasn’t so bad, was it? There’s something deeply satisfying about eating ribs. Now go and spread some happiness!