This foodcrime brought to you by Ribs. They’re what’s for supper.
Not so much a foodcrime this time around, but really good eating.
Making a good rub isn’t that hard. You just have to prepare for what flavor you want at the end. And having a decent mortar and pestle really help.
Spices for rib rub include chili powder, sea salt, onion flake, red chili flakes and pepper, garlic, curry, paprika… and other things that kick butt.
Application of the rub is fundamental, but first, time to prep the ribs.
Juice from 1 lime, zest from one lime, 1 tablespoon brown sugar, drizzle of olive oil. Whisk till the sugar is all dissolved, then brush onto the ribs. Why do we do this? you ask yourself. Several reasons. The lime adds tang, the brown sugar adds caramelization. The lime juice will actually help tenderize the meet as the citric acid breaks it down a little bit.
Then sprinkle the spice mix ontop and work it in.
Oh yeah. That’s gonna be some good eats.
Remember the tomatoes? Next up the side dish.
Quarter cut small red and white potatoes, and set to the side. Cut up roma tomatoes quartered. Add olive oil, dice small white onion, basil, oregano, minced garlic, cracked pepper.
In the drip tray. You got it. The ribs go on top, fat drips down into the potatoes, and you help get some of that flavor into the spuds.
And plated, with side salad.
Cooked up the ribs in the oven. Alternately we could have roasted then grilled them up, for more of a smokey taste. But once we started the ribs, we didn’t want to interrupt the cooking. It’s a great smell. Found we did a little too much on the sea salt. But that’s okay every once and a while.
I’m still here,