The best part of any meat dishes (to me) has got to be the gnawing of the bones.
The meat is sweetest and tastiest right next to the bone area. And therefore, I love ordering meat dishes with plenty of meat and bones. For example, lamb chops, lamb cutlets, pork ribs, chicken ribs and etc.
The Boy can never understand my fascination with it. He says that, “if we ever had a dog, the poor dog will never get any doggy bags, because you would’ve taken all his/her share!”
We WILL have a dog, and I will give his/her share. But since our doggie isn’t in existence yet, I shall enjoy it all!
One of the Boy’s favourite cookbooks is actually Thomas Keller’s Ad Hoc at Home. As the title suggests, it is designed for cooks at home and not for some fancy pants restaurant (but if they wish to follow this, I too have no objections).
A while ago, I bought some pork ribs from the market and insisted to the Boy I would like to have a sticky sweet meal out of it.
Into the book he delved and discovered the Rubbed & Glazed Pork Spare Ribs Recipe.
Hopefully, to all of you who do not have the book just yet, you get to try this out and enjoy it as much as I had!
Rubbed and Glazed Pork Spare Ribs Recipe
(Recipe taken from Thomas Keller’s Ad Hoc at Home Cookbook)
1 cup of Light Brown Sugar
2 Tbsp of Kosher salt
2 tsp of Sweet Pimenton (Spanish smoked Paprika)
2 tps of Cayenne powder
2 tsp of Garlic powder
1 tsp of ground Allspice
1 tsp of Red pepper flakes
2 slabs of Pork Spare ribs (cut into 3-bone portions)
Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours.
Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grill (grill must be hot when doing this). Once your grill is hot enough, sear the pork (meat side down and do not crowd on griller). Cook for about 2 minutes until you get grill marks. Turn the ribs over to create a cross-hatch pattern and cook for a further 2 minutes.
Transfer the pork ribs (meat side up) to the cooler section of your grill and close the lid. Cook for about 2 hours until meat is tender but not falling off the bones. Recommended grill temperature should be around 120 degrees Celcius.
To serve, cut the spare ribs into individual ribs and place on serving platter.
Doesn’t that just make your heart skip a bit? Make you drool a little bit? Make you want to eat it right NOW?
I can still taste it just by looking at this picture!!
So tell me, what do you like to do with your food (like me, who enjoys gnawing on the bones)?