I recently got called out of town on short notice. This meant that the colossal amount of meat in my fridge had to be frozen. I had the clever idea that I would pre-marinate everything in zip-loc bags, allowing all the flavours to blend as they thawed. In theory, a clever idea. In practice, I should have labelled the packages more carefully. "Pork Ribs" only helps me so much. I opened the bag & smelt garlic and ginger, I could see black & chilli pepper. There was some sort of liquid - I'm not sure what it was.
I braised the ribs in the oven at 150° (300°) for 90 minutes in beer, then, when they looked like they were falling off the bone, I slapped on some homemade sauce (BBQ seems to elegant). and grilled them for 12 minutes until they were as charred as I like them.
Rib Sauce1 Tbsp soy sauce
1 Tbsp Worchester sauce
1/4 c ketchup
1/2 Tbsp Dijon mustard
1 Tbsp honey
1/2 tsp dried, minced onion
1/2 tsp garlic powder
Mix everything together & put on ribs. If you prefer, you can even use real onion & real minced garlic, but I was feeling rustic.
I gnawed on the bones in desperate need of dental floss, and felt like a citizen of Bedrock. The only thing missing was the bone in my hair.
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5 comments:
Ha! I feel the same way when I eat ribs! My family had a huge feed a couple of years ago, and all I could do was giggle at how primitive everyone looked eating them.
These look delicious! Mmmmmm...
When I was a kid I hated eating anything with my hands - I had a wash cloth with me at all times so things like ribs and chicken wings were absolutely traumatic for me. Much better now, but still have a napkin close by :) These look great - I was hoping to make ribs this weekend - I'll have to give this a try. What kind and how much beer do you use??
Your ribs look fantastic. I can totally relate to how watching too much TV made meat with bones on it seem attractive in a very strange way. :)
Amanda: I likely would have laughed too! :-)
Cathy: I used what I had, the last bottle of Warsteiner (German Pils) but maybe a stout would be better with the ginger in the marinade.
Murasaki: :-) It's nice to know I'm not alone!
Looks fantastic. And I know exactly what you mean about feeling like Fred Flintstone when eating ribs. In the best possible way, of course
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