RIBS
April 7, 2009
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Phil' s ribs have put some meat on my bones. Not a whole lot yet, but as summer wears on, I suspect I' ll be more and more porky. In general, I' m pretty intimidated by pig meat, I must admit. A bite or two of bacon is about as much as I can tolerate—I' ve never been much of a meat eater and must have been especially touched by “Babe” because, even though they trudge in mud and eat garbage, I' ve always had a special fondness for pigs. Well, now that fondness runs even deeper. Slather pig ribs with sweet marinate, brush them again and again for hours over open flame and you' ve got yourself a glazed, crunchy, savory and sweet meal that is really, truly satisfying.
There is a lot more meat on a pig bone than I would have imagined, and a couple of ribs go a long way…an entire rack really is substantial and you could spend hours picking and licking. (Which made me grin like a madwoman.) Come to think of it, eating ribs all summer might be a great diet tool—they' re so sweet and satisfying you really don' t need dessert after a good plate. In fact, it would be almost profane to put anything into your stomach after these holy morsels—there' s definitely a reason God chose these as the origins of woman.
My friend Phil Scioli, a fellow Yankee, has finally perfected his rib recipe, which has to have been an intimidating task given our current Lone star roots…few things make Texans prouder than their livestock and barbeque. Ten gallon hats off to Phil, whose process would make any Texan drool.
Here' s how he does it, but be warned: if this is your first rib-making experience, don' t expect to be an expert, even with a great recipe. It takes a lot of time, patience and practice. Slow and low y' all.
Here' s How:
Mix equal parts soy sauce, Grey Poupon and olive oil in a bowl with garlic powder and pepper—amounts will depend on how much meat you' re grilling, but make sure you have a bowl big enough to coat your rack over and over. In Phil' s own words: “I let the ribs soak it in for at least an hour in the fridge. Heat the grill to somewhere between low and medium (325 to 350). Put the ribs on bone side down for about an hour, and brush on more of the marinade about every ten minutes. That’s it.”At the end, he flips them again and gives them a few minutes meat-side down to get a nice crispy finish.
Serve with some fresh sides like corn; (Molly Scioli boils corn in a pot with a bit of sugar to help draw out the sweetness of the kernels) grilled veggies; coleslaw or guacamole.
I love the pig! All asians do. You are not asian without loving pork. But I could see how they are a bit intimidating.
These look lipsmacking. Soy sauce and mustard eh?
I just had some ribs myself at a friends’ BBQ. I think I ate seven…
Anyways, keep cookin. Lookin good.