We made ribs last night and they were delicious, easily the best ribs we’ve ever made. Here are the ribs after they’ve been cooked on a low heat for six hours and before they went on the BBQ grill and got an extra coating of BBQ sauce.
The darker ribs are side ribs. The lighter ones are baby back ribs, though both got exactly the same treatment and were equally delicious. We followed an easy recipe from Food.com and it worked perfectly. The meat fell of the ribs just like Gawd intended. We didn’t have a clue about ribs until now. We used to think ribs had to be tenderized through boiling. But now we know: peel off the membrane from the ribs; massage the ribs with a rub consisting of brown sugar, paprika, etc.; wrap them twice in tinfoil; keep them in the fridge overnight; place them in the oven at 200°F / 95°C for six hours; let them cool down to room temperature; remove the tinfoil and reheat them on an outdoor grill with an extra coating of home made BBQ sauce. Beautiful. That’s how we’ll make them in the future now that we know how it’s done.
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says:
● 2-3 springs of fresh rosemary (chopped)
● roughly ground fresh pepper (more is better than less)
● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)
● 1 can of tomato sauce (no exact measurement, whatever feels right)
● 1 red pepper (chopped)
● 1 red onion (chopped)
● Old Cheddar cheese (enough to cover pasta when grated)
● 1 handful of black olives (chopped or unchopped)
● left-over baked ham (chopped, more is better than less)
● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)
● throw everything except the pasta and cheese in the roast pan and mix it up
● dump in the pasta and mix it up again
● sprinkle with grated Old Cheddar cheese and more freshly ground pepper
● bake at 300 degrees F, covered, for about 60 minutes
● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)
UPDATE: I changed the cooking time. It’s best to cook it at a not-so-high temperature for awhile so everything cooks and the flavour gets spread out thoroughly. And check the comments — I’ll post photos of the baked pasta I made tonight.
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A well designed and written blog about cooking where the recipes are displayed in an intuitive, original manner.
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Clare Crespo’s Jell-O Aquarium recipe.
– 1 half-gallon glass fish bowl
– 2 6-oz. boxes Berry Blue Jell-O gelatin
– 1 can (11-oz.) fruit cocktail
– 2 gummy fish (or plastic fish)
– 1 plastic aquarium plant (optional)
I might make this for my daughter.