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!”
Pfffffftttttt!!!!
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)
Ingredients:
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)
Procedure:
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)?
Oh hello! This is so finger lickin good. Love sticky and slightly saucy ribs..
Baby back baby back
*Waves*… love love love it too 🙂
Oh-ho, you and my mum clearly need to get together for a dinner party then! She has no shame when it comes to gnawing bones – she eats *all* the soft cartilege bits from chicken drumsticks, way down past what anyone else would find appropriate! Your Boy and I can be on the same squeamish side together 😉
I think we should as well! The Boy and you can just sit closely and poke fun at us enjoying our food the real way!!! 😛
Thank god i had dinner.
Hahahaha
I haven’t had dinner yet and this looks so scrumptious! Oh yummy pork.
Pork is always yummy!
Totally agree! Best parts of meat are close to the bone. I feel sad seeing meat without bones in close proximity, so unnatural. :p
Yeah, right? It’s as if there is some weird affliction to the meat with no bones.
Looks so good I-Hua! Makes me wanna dive into it… but I can’t. I could only drool at it from the distance of my computer screen 🙁
Lols… make it at your own home then you can do any sort of diving you like 😉
WOW! Looks so yuummmy! Please pass me some 🙂
Okay here you go! Catch!!
wow these ribs look so good and I agree the meat around the bone is so good and also bones in curries hope your keeping well
Rebecca
Aww thanks Rebecca!
yummy looking ribs… can’t believe I can still drool after MOMOFUKU meal
I know right? I couldn’t believe that I could eat a huge serving of steamboat after Momofuku !!