Ribs, mmmm

Who among us doesn’t like ribs, love ribs, or perhaps even have an unnatural connection to them? I must say that on the ranch we have someone who would fall into every one of those categories. Names shall be withheld to protect the innocent (in this case, me).  But what I won’t withhold is the recipe that I used or some of the photos of the process, so keep reading.

This post was inspired by people who have been doing their own posts about cooking with our meat. Leslie from Small Wooden Flute has a mouth watering post on roasting one of our pasture raised chickens.  Brett posted a luscious shot of his crossrib roast dinner from this weekend.  Thomas, one of our CSA members, made some “porkobucco” from his pork shanks. No pictures but here is the recipe. If anyone else has some good stories about cooking with our meat, I would love share them here.

Back to the baby backs. It was a Tuesday, so there was plenty of reason to celebrate. I decided to go with the Alton Brown recipe, “Who Loves Ya, Baby-Back?“. It is just so darn yummy, plus it doesn’t involved lots of bbq sauce, that really there is no need to do anything else.  We have been pan frying potatoes that our friend Margret from the Redding FM grows, and those potatoes are just so good that it is tough to conceive of a meal that wouldn’t be improved with them. I don’t have a recipe to share because I make it up every time. If I recall, I went with some garlic, cajun seasoning, and salt this time. Finally, as a nod to health, some fresh brocolli from the farmer’s market. We washed this all down with some leftover Cab from the wedding.

The rest as they say is history – enjoy.

Ribs-prep

Baby back ribs wrapped in foil, ready for the low slow oven bake.

Ribs-potatoes
Here you can see the pan fried potatoes that I made to go with the ribs.
Ribs-results

Mmm, pretty much says it all, I think.

Ribs-the end

After the ravaging horde is done feasting, not much remains but lonely bones -a reminder of the feast just past

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