Wednesday, July 22, 2009

Roses and ribs


Cat: I have mine. Where are yours?

1 rack organic baby back ribs
1 cup herbs (dominated by summer savoury, with undertones of thyme and parsley) chopped 1/4 lime, very thinly sliced and then chopped (including zest!)
juice of rest of lime
head of terrace garlic (or 6 cloves), chopped
1 tablespoon brown sugar
salt, pepper

You put the broiler on Hellish, and when as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip it.

I may add a little bit of water to preserve the delicious pan-scrapings. It's done when the second side is also looking dark brown. It takes about ten to twelve minutes per side. Let them rest in the pan for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.

Add Cotes du Rhone and roses.

7 comments:

  1. very nice dinner for Don Estorbo!...oh yes, and for you and Beence as well.

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  2. very nice dinner for Don Estorbo!...oh yes, and for you and Beence as well.

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  3. Glad to see Beence is in residence, finally! Must be lovely for the three of you to be together. And Don Estorbo looks quite pleased. Did he get some? Even a nibble?

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  4. but wait...after you rub all that stuff on the ribs, then what? oven? grill? what?
    don estorbo looks happeee.

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  5. Paula - we didn't get any.

    Karen, yes he sure did get a taste. Vince is a total pushover. The cat has him wrapped around his little pad.

    Dinahmow - I was able to give a Gnawing Master Class with this one :-) I'm good.

    Deb - You put the broiler on Hellish, and pop the ribs beneath (I use my cast iron skillet) till one side is gettng yummy with little black bits, then you flip it. I may add a teeny bit of water to preserve the delicious pan-scrapings. It's done when the second side is also looking, well, cooked, with dark brown bits. It takes maybe...20 minutes. I let them rest in the pan for another 10 minutes at least, and they become very easy to cut and gnaw.

    You could also do them in the oven, at equally Hellish, though the blackening is easier under the broiler. BBQ, too, for that matter, but I didn't have the right charcoal. Which, like the road less taken, makes all the difference.

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  6. thanks mama...i am all over it. you inspire me like no other. don't tell.

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