So I went to Albertson's about 2 weeks ago and didn't know what the hell to buy for dinner. Then I saw spareribs for a pretty good price. I don't recall the last time I cooked spareribs - the Food Pimp usually ends up cooking them. Why is it such a manly thing to cook up ribs and stuff, but womanly to cook up roasts? And why is it manly to grill hotdogs and sausages? Manly in a gay way. Come to think of it, I can picture many of my straight male friends eating hotdogs with gusto, but I can't think of any gay guys I know eating hotdogs so crudely.
Sorry, I'm really tired. That is TBE in another blog. I don't know if that is an official acronym - but I mean to be explained. Why did I not just write to be explained? Well that is TBE in another blog about why I'm tired.
Anyway, spareribs.
So I got home and fired up the oven. It was pretty late, but I was going to try to get them cooked sometime in the next few hours.
Here's how I did them:
Vinegary New Mexico Chili Pork Spareribs
vinegar rub for the ribs:
1 T Tony Chachere's seasoning
1/2 T new mexico chili powder
1/2 T arbol chili powder
2 oz vinegar
1 t cardamom
for the sauce:
1/2 an onion chopped
6 cloves garlic
1 c apple cider vinegar
1 oz hot sauce
1 T Tony Chachere's
6 dashes Angostura bitters
3 oz brown sugar
1 oz coconut molasses - or regular molasses if that's what you have
1 T new mexico chili powder
3 oz nuoc mam
4 c cooked rice
2 heads broccoli, florets and stems
1 ear corn off the cobb
3 handfuls pea sprouts rinsed
So it was kind of late. I got home and turned on the oven. I put the ribs in foil and rubbed all the rub ingredients on them then wrapped them up and threw them in the oven, even though it wasn't hot yet. Then I took all the sauce ingredients and pureed it in a blender. Then I put it on the stove, brought it up to a boil, stirred with a wooden spoon, then dropped the temperature until it was at a simmer. I like wooden spoons because you can leave them in the pot and when you touch it later, you don't burn your hand. I know, I'm a cook, can't I take the heat? No, not really. I still burn my fingertips and it hurts.
So as I was prepping my veggies, I checked the oven. It wasn't really getting hot. This oven is very finicky. Sometimes it heats right up. Sometimes it takes an hour. I didn't have an hour to waste. So I took the ribs out of the oven and cut them up into individual ribs and I threw them (figuratively) into the sauce pot. I know it's not the same, but I just needed to cook them as fast as possible. It took about 2 and a half hours to cook them. They could have gone for 20 minutes more, but they were edible that night. The sauce was tangy goodness. For the veggies, I prettty much just put them in a pan with a little water and covered them and steamed them. They didn't really need any flavorings or fat because the ribs and sauce were so rich. I have to say that the next day, the ribs were so damn delicious after they really soaked the sauce up overnight!
Sorry, I'm really tired. That is TBE in another blog. I don't know if that is an official acronym - but I mean to be explained. Why did I not just write to be explained? Well that is TBE in another blog about why I'm tired.
Anyway, spareribs.
So I got home and fired up the oven. It was pretty late, but I was going to try to get them cooked sometime in the next few hours.
Here's how I did them:
Vinegary New Mexico Chili Pork Spareribs
vinegar rub for the ribs:
1 T Tony Chachere's seasoning
1/2 T new mexico chili powder
1/2 T arbol chili powder
2 oz vinegar
1 t cardamom
for the sauce:
1/2 an onion chopped
6 cloves garlic
1 c apple cider vinegar
1 oz hot sauce
1 T Tony Chachere's
6 dashes Angostura bitters
3 oz brown sugar
1 oz coconut molasses - or regular molasses if that's what you have
1 T new mexico chili powder
3 oz nuoc mam
4 c cooked rice
2 heads broccoli, florets and stems
1 ear corn off the cobb
3 handfuls pea sprouts rinsed
So it was kind of late. I got home and turned on the oven. I put the ribs in foil and rubbed all the rub ingredients on them then wrapped them up and threw them in the oven, even though it wasn't hot yet. Then I took all the sauce ingredients and pureed it in a blender. Then I put it on the stove, brought it up to a boil, stirred with a wooden spoon, then dropped the temperature until it was at a simmer. I like wooden spoons because you can leave them in the pot and when you touch it later, you don't burn your hand. I know, I'm a cook, can't I take the heat? No, not really. I still burn my fingertips and it hurts.
So as I was prepping my veggies, I checked the oven. It wasn't really getting hot. This oven is very finicky. Sometimes it heats right up. Sometimes it takes an hour. I didn't have an hour to waste. So I took the ribs out of the oven and cut them up into individual ribs and I threw them (figuratively) into the sauce pot. I know it's not the same, but I just needed to cook them as fast as possible. It took about 2 and a half hours to cook them. They could have gone for 20 minutes more, but they were edible that night. The sauce was tangy goodness. For the veggies, I prettty much just put them in a pan with a little water and covered them and steamed them. They didn't really need any flavorings or fat because the ribs and sauce were so rich. I have to say that the next day, the ribs were so damn delicious after they really soaked the sauce up overnight!
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