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Musical pairing – Start Me Up by The Rolling Stones
You may have heard that there is a Big Game happening in our neck of the woods this coming weekend and this fine city has decked herself out in her very best Sunday clothes. The Professor and I have yet to make the journey downtown to experience this fineness but plans have been made to do just that this week . . . along with a bazillion other folks . . .
You might think that a game of football means lots of noise, jumping up and down in the living room, rewinding the cable box to watch a replay, etc., etc., . . . and you’d be right . . . but it’s moi who gets quite animated during a game. Once things start to heat up (read ‘someone scores a TD’) the cats scatter to the basement and don’t show their fluffy tails again until the game is over . . . weenies . . .
The last time these two teams met in the Super Bowl, I spent most of the evening not only glued to the TV, but also sending text messages back and forth to my son who lives on the East Coast and of course is a Patriot Fan; they hadn’t lost a single game the entire season. Of course, we Smith Bites were rooting for Eli and his underdog team; they came into the Super Bowl having won their last six straight games. Needless-to-say, there was lots of hootin’ and hollerin’ that night . . .
And we all remember how that game turned out . . .
Just sayin’ . . .
NOTE: The only change we make from the original recipe is in the cooking method; The Professor prefers his ribs more like pulled pork while I prefer these type of ribs with a bit more chew to them – the compromise is one we both enjoy. Adding Sriracha provides a bit of heat while the bitters give these ribs an added dimension of flavor; broiling the ribs creates a beautiful glossiness and crunch . . . if you like ribs, these are a must-make!
CHINESE-STYLE TAKEOUT RIBS WITH LACQUERED BITTERS GLAZE
Bitters, Brad Thomas Parsons, via Gourmet
Serves 2-4 as a Main
- ½ cup Hoisin sauce
- 1/3 cup Soy sauce
- 3 Tablespoons Honey
- 1 Tablespoon Sriracha sauce (add a bit more if you like it spicier)
- ¼ teaspoon Chinese five-spice powder
- 2 cloves Garlic, minced
- 1 Tablespoon peeled and grated Fresh Ginger
- 1 Tablespoon Cider Vinegar
- 2 Tablespoons Angostura or other aromatic bitters
- 1 rack of Pork spareribs, tough silver-skin removed (2-4 pounds)
- Combine all of the ingredients except for the spareribs in a bowl and whisk to combine. Set aside ½ cup of the sauce.
- Place ribs in a glass dish or zipped-type plastic bag and pour sauce over the top, coating the ribs; marinate for at least 1 hour and up to 3 hours, turning/re-coating ribs a couple of times before baking
- Preheat oven to 325 degrees
- Cut ribs into separate pieces and place into a dry Dutch oven
- Cover Dutch oven with a piece of foil, then place lid on top of the foil and bake for approximately 3 hours (may take a bit longer depending on the size of your ribs, but start checking at the 3 hour mark)
- When ribs are cooked, remove from Dutch oven and place on a sheet pan, meaty side up, brush with remaining sauce
- Preheat broiler and broil until the ribs begin to char – about 5-7 minutes
- Serve with lots of napkins or paper towels