Sometimes nothing will do like a huge-ass pile of pork. For dinner we’re eating country style pork ribs marinated in a rub made with new mexican and pasilla chili powders, paprika, granulated garlic, onion powder, cinnamon, brown sugar, kosher salt and freshly cracked black pepper. The ribs were broiled then baked on top of par-boiled potato slices. Accompanying the ribs were napoleons made with the potato slices, sauteed zucchini, yellow squash, danish blue cheese, and fresh basil leaves.
Click here to drool…T: I had to lick these ribs down after all the meat was gone. That’s some good rub, bub.
A: man, i ain’t bub-rub… but i do give a good wooo-wooo 😉
T: Wooo wooo! The ribs themselves had lots of fat on the edges, but they tasted so good that I forgive them. The little veggie stacks were awesome as well.
A: forgive them for their fat?!? i would never hold it against them! just cut it off. pork fat is a gift from the gods.
T: true, but not when it’s a half-inch thick piece of rubber in your mouth.
A: spit it out, yo. ain’t no body forcing you to chew on fat!
T: i did spit it out. Like I said, I forgive them for making me spit a hunk of partially-chewed food out onto my plate in the middle of Big Brother. They tasted awesome. I wish I could have a big plate of them just to lick.
A: hmmm, i could make the rub, coat an apple with it then you could suck it off. would that work for ya?
T: I’m thinking something a little more like Fun Dip for rib lovers.
A: it would have to be a moist fun dip… lard laden fun dip. oh yeah.
T: a moist lard laden fun dip. wow. What the hell are we talking about. you don’t need to answer that. I know the answer.
A: heheheh okay. well, i completely and totally agree with how great these were. they were juicey (fatalicious), slightly spicy, somewhat sweet, and just plain great. I have never made country style pork ribs that i didn’t braise or boil before. thank god i gave that up. these ruled. the rub was damn tasty. just the right amount of cinnamon to balance out the chili powders. sometimes i think i over do the cinnamon in rubs.
T: what is it about braising and boiling the ribs that you’re so glad to have given up?
A: they always came out… less pork-y. like the braising liquid would get all the porky goodness and the pork was left wanting. this was great. the squash and potato napoleons really were great too.
T: the stacks, yes. quite nice. they were extremely tasty. I rate this meal a 4.73/5. Man was it delish. How bout you?
A: i feel the same way. i give the meal a 4.75/5. it was so good that i would be satisfied to eat them every night this week. sadly we ran out last night. no mas.
T: that’s ok. we’ll be alright… to be honest, I’ve had carnitas (aka pork) tacos for lunch everyday this week, so i wouldn’t mind taking a break from the pig.
T: just a short break, don’t worry… and i’m not including bacon.
A: as long as there is at least that exception i think i’ll be okay.