So, a small rack of baby back ribs
A lemon (as usual)
2 garlic cloves, thinly sliced (I know...same old same old)
2 tablespoons dark Turkish pepper flakes. Ha!
Can't help you there. This might sound mad, but I still have jar, airtight, of the pepper flakes I brought back in bulk from Istanbul in...2006? And they're fine! Not stale at all - very salty, slightly smoky, not very hot, a little sweet. The only substitute I can think of is a dried Mexican pepper, like a poblano (ancho, when dried), soaked, chopped; but it will still be different. But good...
One day ahead I squeezed the juice over the ribs and sliced the garlic over them, covered and put in fridge. Evening of, I fired up the broiler and sprinkled on salt, and the Turkish chile mix. At a raging temperature the ribs cooked for about 12 minutes on each side. Then I just left them in there to rest for about 20 minutes, heat off. Sliced. Gnawed.
To drink: very good sippin' Tequila, Cointreau, dash of, a whole lemon's juice (I swear I support an entire orchard in Florida), stirred, over ice.
Begone Swine Flu!Soo-wee!