I think it may be a loss.

I made ribs. Finger lickin' good ribs. It was a great recipe -- the kind that smells so good it travels through the neighborhood and you know there's jealousy.

When I pulled the ribs out of the oven before glazing them, I thought "wow, that's a lot of liquid that's cooked off." Seriously, it was up to the rim of the cookie sheet. Hmmm...I know, I'll carefully tip the 350 degree sheet (that I'm holding with a towel, because I still can't find my pot holders) and pour the liquid down the sink. One step to the right and driblets covered my foot. I wove a nice little tapestry of obscenities as I wiped the boiling liquid off and shrugged. "Meh, it can cook off for all I care if it's going to act like that." (I'm the Spiteful Cook, apparently).

Oh it cooked down alright.

I'm pretty sure the cookie sheet is a loss. Scratch that. The cookie sheet is a total loss. Can you see the burnt, baked on crud?

Yeah, that's not coming off anytime soon. Meh. Worth it. Them's ribs were good.

Chinese Lacquered Ribs
2 lbs baby back ribs (Ok, I'm such a miser. I couldn't justify the $17 for baby backs, so I went with country style ribs for a whopping $3.80 for 4 lbs. Sue me.)

1/2 cup chopped ginger
5 cloves garlic, chopped
1 cup rice vinegar
1/4 cup soy sauce
1 Tablespoon sesame oil

Mix in a 9x13 glass pan. Add the ribs, turning to coat. Cover and marinade in the fridge for 1 hour.

Preheat the oven to 350. Remove ribs from marinade and wipe off any garlic and ginger. Pat dry. Season all sides with salt and pepper. Place on a cookie sheet, bone side up, and bake for 45 minutes, covered tightly with foil.

In a bowl, combine
1/2 cup hoisin sauce (my favorite, my love)
1 Tablespoon Asian chili sauce
1 Tablespoon water

Remove the ribs and brush the sauce on all sides. Careful, the pan just might be full of liquid. You may want to drain this or kiss your sheet goodbye. Cook ribs meat side up for 30 - 35 minutes.

Let the ribs rest about 5 minutes before cutting or eating.

*recipe from Food Network Kitchens Favorite Recipes

2 comments:

  1. I think new pot holders or oven mits would be a good investment!!!

    ReplyDelete
  2. i want to eat this.
    i want to eat this.
    i want to eat this.

    Tonight we're having company for dinner. I wonder if I have any ribs in the freezer.
    i think they're in there some where!

    ReplyDelete

Tell me about it. Oh and thanks for validating my life.

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