![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
People frequently have a big to-do meal for the Super bowl. The fact that I don't care about the Super Bowl, its half-time show, or the commercials, shouldn't mean I can't have a Super Bowl appropriate dinner.
Pork spare ribs were on sale a few days ago. I really had never actually cooked any for myself before. I've made what they call 'country ribs' a good number of times. That's actually a pork roast cut up into vaguely rib shaped chunks before sale. Back in St. Louis they sliced the same piece of meat thin and called it pork steak. I think it's easier to deal with as a roast or as pork steaks, but country ribs turn out pretty well for me, too.
Anyway I knew the secret of real ribs is to cook them at a lower temperature for a longer time. The cookbook said 350 degrees for an hour and a half. I decided to get fancy and not worry about how many pans I was getting dirty. I cooked the ribs on a rack in a roasting pan for an hour, to get rid of some of the fat. While that was going on I sauteed a half onion finely chopped. I sliced up an apple, and made slices from a tangelo I had. When the hour was up I pulled the ribs out of the oven. I then took a glass baking dish and covered the bottom with the onions. I put the ribs on the bed of onions, surrounded them with the sliced raw apples, put some BBQ sauce on the ribs and put the citrus slices on top in lieu of basting. Without the apples; the pork, sauce, onions and citrus had turned out gloriously a few months ago with country ribs. I roasted the spare ribs and all for 30 minutes, looked at it and decided the apples needed more time. I gave it another 10 minutes and decided to eat. The apples were perfect, soft but not mushy. The onions soaked in citrus juice were very good. The BBQ sauce didn't stand up as well today for what ever reason. I probably need to slop on more. But no matter, putting on more at the table was fine. The ribs weren't perfect, far from falling off the bone. But they were really good, and tasted better than the country ribs I've talked about.
Too much fat, too many calories to make it more than once in a great while. (With country ribs you can trim a lot of the fat away before cooking.) But it was great for a treat.
I also had a green salad and some corn. I tried some potato chips with it as well, a fine brand I'm normally perfectly happy with. But after the luscious ribs, the chips tasted like they'd been fried in candle wax. A good excuse to save them for another time. ;o)
Pork spare ribs were on sale a few days ago. I really had never actually cooked any for myself before. I've made what they call 'country ribs' a good number of times. That's actually a pork roast cut up into vaguely rib shaped chunks before sale. Back in St. Louis they sliced the same piece of meat thin and called it pork steak. I think it's easier to deal with as a roast or as pork steaks, but country ribs turn out pretty well for me, too.
Anyway I knew the secret of real ribs is to cook them at a lower temperature for a longer time. The cookbook said 350 degrees for an hour and a half. I decided to get fancy and not worry about how many pans I was getting dirty. I cooked the ribs on a rack in a roasting pan for an hour, to get rid of some of the fat. While that was going on I sauteed a half onion finely chopped. I sliced up an apple, and made slices from a tangelo I had. When the hour was up I pulled the ribs out of the oven. I then took a glass baking dish and covered the bottom with the onions. I put the ribs on the bed of onions, surrounded them with the sliced raw apples, put some BBQ sauce on the ribs and put the citrus slices on top in lieu of basting. Without the apples; the pork, sauce, onions and citrus had turned out gloriously a few months ago with country ribs. I roasted the spare ribs and all for 30 minutes, looked at it and decided the apples needed more time. I gave it another 10 minutes and decided to eat. The apples were perfect, soft but not mushy. The onions soaked in citrus juice were very good. The BBQ sauce didn't stand up as well today for what ever reason. I probably need to slop on more. But no matter, putting on more at the table was fine. The ribs weren't perfect, far from falling off the bone. But they were really good, and tasted better than the country ribs I've talked about.
Too much fat, too many calories to make it more than once in a great while. (With country ribs you can trim a lot of the fat away before cooking.) But it was great for a treat.
I also had a green salad and some corn. I tried some potato chips with it as well, a fine brand I'm normally perfectly happy with. But after the luscious ribs, the chips tasted like they'd been fried in candle wax. A good excuse to save them for another time. ;o)
From:
no subject