Are you one of those who (like Lilli) will drive a car
until something goes terribly awry, the danger being that
the breakdown happen in an inopportune time or place.
Both of our current cars are officially teen agers now. And thankfully, nothing major has happened to either of them. In the past we had a car
blow a head gasket, which would count as being terribly awry. Our
mechanic pretty much said "you don't want to know" (He is British after
all, and a strong proponent of repair and preventive maintenance).
Before that we had occasion to add up repair bills for a car (Ford Van)
for the past year and say: What the hey -- this is more than the car is worth.
Yeah, but one has to also factor in the costs
of a new car. A guy I know takes this to a
pretty ridiculous degree - keeps his jalopies
going until they essentially fall apart. He
lives in a town that likes to think of itself
as upscale (it actually is not - most of us
could probably afford to live there). One day
the cops pulled him over because they couldn't
imagine a car that grungy being in that town
with innocent intent. He's a public defender
by trade and gave them the what-for.
I'm not sure what is meant by pork loin rib ends, unless the recipe is
older than before baby back ribs became a thing. We used to use country style ribs (which are really just pork shoulder cut into strips), but
have not done so for at least a quarter century. That said, the recipe
does look "interesting".
Probably "rib tips," the cartilaginous ends of
pig trimmed off what we know as ribs, used as a
cheap salvage dish - they're not bad if you don't
mind various odd textures against your teeth.
Title: Barbecued Spareribs Languedoc Style "Coustelou Au Feu De
Categories: Pork, Grill, French, Ribs, Porksnk
3 lb Pork loin rib ends or
4 lb Country-style spare ribs
That's very strange. I know what a country-style
rib is and what a spare rib is but not what a
country-style spare rib is. What I know as c-style
ribs is far meatier than loin rib ends.
MMMMM--------------------------MARINADE-------------------------------
1 1/2 ts Kosher salt
1 ts Fresh thyme leaves or
1/2 ts Dried, crumbled
1 Turkish bay leaf (California
-Bay Laurel is too strong
-and oily)
1/2 ts Fennel seed, slightly
-crushed
1/2 ts Crushed Rosemary
6 Fresh mint leaves, slivered
1 Sage leaf
4 Cloves garlic, finely
-sliced
2 tb Olive oil, preferably French
-(But not a heavy Tuscan
-oil)
Definitely a southern French mixture. I might
be inclined to use the cheapest oil available
or perhaps no oil at all.
MMMMM---------------------HERB FLAVORED OIL--------------------------
3 Sprigs thyme
1/2 md Sized Turkish bay leaf
1 ts Fennel seed
2 Sprigs fresh mint
2 Sage leaves
1/2 c Olive oil
I might use water for the olive oil, but then
crunchy-exteriored ribs are not a favorite.
MMMMM--------------------------THE REST-------------------------------
4 md Potatoes
-freshly ground black
-pepper
-vegetable oil for the
-grill
-chopped fresh herbs for
-garnish: thyme, mint,
-parsley
2 tb Fresh lemon juice
1/2 c Cubed ham fat (optional, but
-very nice )
Eh, a pure waste of calories as far as I'm
concerned.
If you plan to flavor the meat with the rendered hot ham fat, simmer
the fat in 3 Tbs of water over low heat for about 15 or 20 minutes.
When there are only cubes of fat and rendered fat left in the pan
spread them on the ribs and potatoes during the last 5 minutes or so
of grilling. From the files of Earl Shelsby
Interesting. Not his general style of cooking.
I wonder where it came from originally.
Barbecued Pork Ribs
Cats: celebrity, main, proof positive that even a genius can completely misunderstand a dish
Servings: 4 to 6
2 Tb berbere or chili powder
1/2 ts ground ginger
1 ts ground cumin
1/2 c packed brown sugar
1/4 c salt
3 racks baby back pork ribs (about 4 lb)
2 Tb olive oil
1 md red onion finely chopped
2 garlic cloves chopped
2 in ginger peeled and chopped
3 tomatoes quartered
- or 1 1/2 c chopped canned tomatoes
1 sm carrot peeled and chopped
2 Tb honey
1/2 c water
2 Tb red wine vinegar
1/2 Tb Worcestershire sauce
1 serrano, seeds and ribs removed finely chopped
Combine the berbere, ground ginger, cumin, brown
sugar and salt in a small bowl. Place the ribs in
a large baking pan or on a baking sheet and
generously rub the berbere mixture over them.
Cool and refrigerate 8 hr to overnight.
Preheat the oven to 325F. Heat the olive oil in a
large flameproof roasting pan over medium heat.
Add the onion, garlic, chopped ginger, tomatoes
and carrot and saute until the onion is tender,
about 10 min. Stir in the honey, water, vinegar,
Worcestershire sauce and chili.
Remove from the heat and add the ribs. Cover the
pan with a lid or foil and transfer to the oven.
Cook for 2 1/2 hr. turning the ribs every 30 min,
until the meat has shrunk away from the ends of
the rib bones and easily pulls away from the
bones. Transfer the ribs to a platter, and set
the roasting pan aside.
Meanwhile, prepare a medium-hot grill fire. Grill
the ribs on both sides until browned but not
charred, 4 to 6 min per side. Place on a platter.
Skim as much fat as possible from the sauce, and
transfer to a serving bowl. Serve the ribs with
the sauce and complimentary sides.
Marcus Samuelsson
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)