kruizing with kikukat

Monday, February 25, 2013

Ribbies are not for Rottweilers: Baby Back Ribs or Spareribs

Last week was supposed to be a short work week, but it felt like forever. It felt like an endless sea of meetings.  AND, I even went to work on Friday evening and Saturday! 

I'm still trying to recover from my cold, and I'm using that as an excuse for why I haven't made gao yet.  D1 tells me that some people at her school are eagerly awaiting their share. . .3 adults and a student.  I know, I know.  I need to get off my lazy ass and make some gao.  I already got the wong tong!

Actually, I did have a pretty good reason for postponing the gao making.  I was diagnosed with pink eye on Wednesday.  I've been on the drops a few days, so I'm no longer contagious.  Maybe next weekend.  Oops, no, not next weekend.  I need to work again.  Hopefully I will make gao before the year of the horse begins!

I was supposed to go to see Dr. KO this month, but because of my schedule, I postponed the visit to the beginning of march.  Off-hand, I know I've been pretty good this time.  Prior to getting sick, I was doing a fair amount of walking daily, and I was back to the oatmeal-for-breakfast gig.  I even stayed away from the Foodland deli fried chicken.  I think its the impending medical appointment that has me on this cholesterol kick (which began last week Thursday, at 5:40 am, after my fasting blood test).  I placed an order for a bag of smoked meat, ordered a smoked meat & onions plate lunch (with potato macaroni salad) and I even managed to make a huge pot of ashitibichi (Okinawan pig trotters soup).  Brucie, you there?  Have I lost you?

Anyway, since I'm on a cholesterol kick, why quit now?  Actually, this week's post is not so much about a recipe or ingredients as it is about a technique. . .a technique which has never failed me in two decades.  My family loves ribs, especially baby backs.  We've ordered it in restaurants and have been disappointed when the ribs were not cooked properly.  It just bugs the shit outta me when the meat is stuck fast to the bone and only a rottweiler could gnaw it off.  Ugh!  Ribs which are cooked right have meat which falls off the bone with the slightest tug.  "Rawhide" and "leather" should not be words which com to mind when eating ribs!

click on recipe title for link to printable recipe

     1 rack of ribs
     2" piece of ginger, smashed
     1 c barbecue sauce

Place ribs in a stock pot with enough water to cover ribs.  Add ginger.  Poach ribs in water for 1 hour (not necessary for water to be boiling the entire time).  Discard water and ginger.  Place ribs in a flat pan.  Brush ribs all over with barbecue sauce.  Reserve leftover sauce.  Cover pan with foil.  Bake at 275 degrees for 1 hour.  Cut ribs into 2-3 rib segments.  Grill rib segments, basting generously with remaining barbecue sauce.

My cholesterol kick extended way beyond just my eating habits. Finding out a while after it happened, one of my email accounts spent two days sending out spam to my contactsUnfortunately, no rice went out, so there was no Spammabi opportunity.  I re-did my account, so I'm hoping this embarrassing episode is behind me.  Most of the spam (that I'm aware of) was an advertisement for raspberry weight loss pills.  Interestingly, one of the recipients thanked me for the suggestion and said she was going to order some because her clothes are tight.

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