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Posts Tagged ‘ribs’

The fine art of beef back ribs

In Recipes on August 5, 2009 at 11:06 pm

[A regular feature of our newsletter, as dictated by bassist Joe Stuhff.]

     Meat can have a great and sensual flavor. It can also be inedible ultragarbage, if prepared by one not savvy to this fact: Meat isn’t the delicious part of meat. It is the fat, the ligaments, the sinewy parts from whence glue is rendered, which rule our pallets like latex-clad flavor dominatrices. The protein part is just substance, a texture to contain in its little pockets and nooks and crannies the honey-sweet tang of melting bone sheaths. For those willing to forgo proper digestive function in favor of a truly luxuriant experience gastronomique, I proudly submit my preparation for:

                        BEEF BACK RIBS

YOU WILL NEED
ALUMINUM FOIL
At least one rack of BEEF BACK RIBS, meaty ones, not those frozen shits.  The ribs should be cut in half, through the rack once flanken style, so no bone is longer than five inches.
A POUND OR TWO OF BUTTER
SALT
PEPPER
CUMIN
GARLIC POWDER
BBQ SAUCE

  Step 1. Leave the ribs unrefrigerated for at least four to six hours, to ensure some nice, limp floppy pieces of meat. Read the rest of this entry »

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The Foot’s Ginnjamon Ribs

In Recipes on January 2, 2009 at 4:33 am

[A regular series as dictated by bassist Joe “The Foot” Stuhff]

The Foot’s Ginnjamon Ribs

REQUIRES:
At least one rack of pork baby-back ribs
Ground sage
Thyme leaves
Cinnamon powder
Garlic powder
Cayenne powder
Cumin powder
Turmeric powder
Cumin powder
Fresh-grated or ground ginger root OR spicy ginger BBQ sauce
Sesame oil
Kosher or coarse-grained salt
Fresh ground black pepper
ALUMINUM FOIL!
An oven and a lot of time

Cover the ribs, one side at a time, in the spices. First, put salt, pepper, thyme, and sage followed by a light coat of garlic, a touch of cayenne, a LIGHT dusting of turmeric, a pinch of cumin,and then a thorough coating of cinnamon, until you can barely see the other spices. Rub the spices in like
a masseuse going for a big tip. Leave in the refrigerator for at least 24 hours.

COOKING: Take a shallow pan that the rib ends do not hang over. Put a sheet of foil on the bottom of the pan, and wrap over the edges. Place the ribs upon the foil. Tent a large sheet of foil over the ribs, no higher than an inch or two above the meat. If it touches in a couple spots, its ok, but if the foil is in direct contact the length of the rib surface, meat will adhere to the foil and be lost. Place in an oven at 250 degrees.
For one or two racks: Four and a half to six hours
For three to sic: No less than ten hours

Remove from oven, taking off foil carefully to avoid steam,and then pull out the bones with a twisting motion, until the meat is just waiting for your face. Apply a dusting, smearing, or zesting of your gingery choice before allowing to rest out for at least 15 minutes.

(P.S. Place a slab on a toasted bun for a tasty treat!)

 

-=HN=-

[Kai]