Wednesday, July 22, 2009
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
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.