I was walking through the meat department at the grocery store and theywere selling boxes of pork short ribs on sale for $10, originally $24. It said therewere 4-6 slabs in each box, which could mean a couple of meals for us. The ribswere imported from Denmark – not fitting with my local rule. I fell for the sale. For punishment I checked and a one-way, non-stop, weekday flight to Denmarkwith two-week advance notice is $1700.
Local food tastes better and promotes local farms, but additionally, container ships carry nearly 90% of the world’s international trade. Fuel for international freight carried by sea and air is not taxed, yet the packaging, refrigeration, and fuel result in high levels of air polluting emissions.0 Also, withthe growth of global transport, invasive species often outnumber native speciesand bring pollution or health crises. In the U.S., the emergence of the West Nilevirus where it never existed before is due to increased transport activity, along with the spread of malaria and dengue fever.
Recently we met some friends who took a barbeque rib judging class – yes, there is such a thing, and it sounds fun! One thing they learned is you judge grilled meat without sauce, just the rub. Also, “falling of the bone” is not a true indication of perfect ribs. After you take a bite of the rib, you should be able to see the curve your bite left in the meat.
We used to buy the ribs at Costco that already have the sauce on them. My ribs came out great. My daughter said, “These are some good ribs, not like the other ones we usually eat.” I’d say it was a success but next time we need to get the ribs from a farmer. The slow roasting on low temp is what does the trick – no need to boil first.
Dinner doesn’t have to be a science. You can usually get by with what you have. No red wine vinegar? Leave it out. No lemon juice? Forget about it. Got a lime instead? Fine. If you have a seasoning rub you like, skip the recipe and use your rub as instructed. You don’t need sauce, but today Evan mixed a puddle of catsup – maybe 1/2 cup – he just emptied what was left in the bottle; also emptied what was left in the mustard bottle, that was only about a tablespoon’ I chopped about 1/4 of onion that was in the fridge from the other day. Then we put a splash of red wine vinegar, brown sugar, and lemon juice
Local food tastes better and promotes local farms, but additionally, container ships carry nearly 90% of the world’s international trade. Fuel for international freight carried by sea and air is not taxed, yet the packaging, refrigeration, and fuel result in high levels of air polluting emissions.0 Also, withthe growth of global transport, invasive species often outnumber native speciesand bring pollution or health crises. In the U.S., the emergence of the West Nilevirus where it never existed before is due to increased transport activity, along with the spread of malaria and dengue fever.
Recently we met some friends who took a barbeque rib judging class – yes, there is such a thing, and it sounds fun! One thing they learned is you judge grilled meat without sauce, just the rub. Also, “falling of the bone” is not a true indication of perfect ribs. After you take a bite of the rib, you should be able to see the curve your bite left in the meat.
We used to buy the ribs at Costco that already have the sauce on them. My ribs came out great. My daughter said, “These are some good ribs, not like the other ones we usually eat.” I’d say it was a success but next time we need to get the ribs from a farmer. The slow roasting on low temp is what does the trick – no need to boil first.
Dinner doesn’t have to be a science. You can usually get by with what you have. No red wine vinegar? Leave it out. No lemon juice? Forget about it. Got a lime instead? Fine. If you have a seasoning rub you like, skip the recipe and use your rub as instructed. You don’t need sauce, but today Evan mixed a puddle of catsup – maybe 1/2 cup – he just emptied what was left in the bottle; also emptied what was left in the mustard bottle, that was only about a tablespoon’ I chopped about 1/4 of onion that was in the fridge from the other day. Then we put a splash of red wine vinegar, brown sugar, and lemon juice
Baked/BBQ Ribs
2 T paprika
1 T brown sugar
1 t Lawry’s (or salt)
1 t garlic powder
1 t pepper
Sauce
1/2 C catsup
1 T yellow or brown mustard
1/4 C chopped onion
2 T red wine vinegar
1 T brown sugar
1 T lemon juice
Rack of ribs
First, remove the silvery back by loosening one end with a knife, then grabbing and peeling it off (see video). Don’t be intimidated by this step, do your best because it makes a big difference.
Dry off the meat and pat both sides with your favorite rub. Put the ribs in a 9×13 pan, or a cookie sheet lined with foil. Put a piece of foil over the ribs andbake.
Dry off the meat and pat both sides with your favorite rub. Put the ribs in a 9×13 pan, or a cookie sheet lined with foil. Put a piece of foil over the ribs andbake.
