Manic Monday: Pork Ribs, Baseball, and Shel Silverstein!

Just Another Manic Monday...

Yep, it is. I had a rather jam packed weekend. I went to four baseball games (my goal is to attend all WSU home baseball games this year.) and got lots of sun! Well, not the type of sun that makes us TAN, but the type that gives you lots of happy happy vitamin D. I have very fair skin, and unless I wear SPF fifty, I may as well be a potato chip.

Good news is that we also won three of four games against Utah. YAY!

Put Some Meat On Those Ribs!

Saturday night I had some AWESOME ribs. It was an easy recipe, and I think you all need to try it. I let them bake while I was at the baseball game, very convenient!

Alton Brown's

Who Loves Ya Baby-Back?

rib recipe

INGREDIENTS

2 whole slabs pork baby back ribs

Dry Rub:

nocoupons

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning

(he says that if you don't have this, no worries)

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

2 cloves garlic, chopped

 

DIRECTIONS

Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

 Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

 Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.


And Finally, a Poem To Get Ya Going this Fine Monday!

Where the Sidewalk Ends

There is a place where the sidewalk ends

And before the street begins,

And there the grass grows soft and white,

And there the sun burns crimson bright,

And there the moon-bird rests from his flight

To cool in the peppermint wind.

 

Let us leave this place where the smoke blows black

And the dark street winds and bends.

Past the pits where the asphalt flowers grow

We shall walk with a walk that is measured and slow,

And watch where the chalk-white arrows go

To the place where the sidewalk ends.

Yes we'll walk with a walk that is measured and slow,

And we'll go where the chalk-white arrows go,

For the children, they mark, and the children, they know

The place where the sidewalk ends.

Shel Silverstein