Wednesday, February 4, 2009

Ribs: Why Don't I Cook These More?

Is anyone else daunted by cuts of meat? No matter how many cooking shows I've watched, I just can't keep track of what's a butt roast or whether sirloin is better than prime rib or whatever. And forget ribs. Racks and baby backs and spare ribs, I just like to eat them.

But when Saveur told me I should consider making Chinese Spare Ribs for my Super Bowl eating pleasure...who was I to argue? I'm nothing if not good at following directions, and Saveur told me to get St. Louis style spare ribs, which I figured was far too specific for the Menifee Stater Brothers...but lo and behold, it was RIGHT ON THE TAG. WOW! Meat is fun! (Ha!) I don't know what makes them St. Louis style, by the way. Maybe they are the ribs of giant cardinals?

Mr. Butcher Man cut up the big ole rack into pieces for me, which I then marinated in sauces hoisin and soy, sugar, garlic, Chinese 5-Spice powder (which 5 spices? I don't know! A Chinese mystery!), probably some other stuff, and red food coloring. Then they sat in the oven for a really long time and turned into happiness.

We burned our fingers and ate them. The ribs, not the fingers. We ate these ribs BEFORE the red velvet cupcakes, but by the end of the night, every part of our mouths had red dye on it. Mmmmmmm....deadly red dye......

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