Day 74 – Ribs

Saturday April 28, 2007: Smoked Pork Ribs

It’s very rare that I’ll prep a separate meal for the kids. They pretty much eat what we eat (and vice-versa) every night. It’s more out of laziness than anything else – I don’t want to have to become a short-order cook making each family member a different dinner.

But tonight I’m going to smoke a side of ribs and I have a feeling neither child will really like it. My daughter won’t eat anything with skin or char marks, which pretty much rules this main course out.

The ribs get a dry rub of brown sugar, chili powder, cumin,  oregano with a pinch of dry mustard and a pinch of salt. The ribs go into the fridge for three or four hours and will smoke at 250F on my kettle grill for about 3 hours. (I’m using cherry wood left over from my father in-law’s fall pruning…)

Two potatoes and onion get thickly sliced, tossed in olive oil and kosher salt. This goes into a foil packet with some fresh rosemary and cooks alongside the ribs for the final hour.

The kids get a variation of the shrimp linguine I made earlier in the week that was a big hit, oh except for those pesky shrimp. I’ve decided to substitute boneless chicken thighs for the tiny crustaceans…

2 tablespoons olive oil
1 small onion, diced
1/2 red pepper, diced
3 skinless, boneless chicken thighs, cut into bite sized pieces
1/4 cup dry white wine
1/2 cup tomato sauce
2 servings of frozen spinach

The onions and red pepper are sauteed in the olive oil and as they begin to soften (about five minutes) add the chicken and cook for 3 to five minutes. Add the white wine and scrape up any bits in the pan, let the white wine cook down (1 to 2 minutes) and then add the spinach and tomato sauce – stirring to help break up the frozen spinach.

The Verdict

Neither of the kids seem to like the ribs, which is too bad on one level as they are absolutely freakin’ delicious. Just melt in your mouth tender and wonderfully redolent of smoke and bbq and all good things. But it’s also ok as it means there’s more for K. and I to enjoy.

The kids do love their pasta and they both have seconds – eating the chicken this time (instead of eating around the shrimp like last time). This recipe is certainly a keeper for them… 

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