The Italian Girl Comes to California for Chinatown Ribs at Scottish Lady's House

Rib Date: Saturday after Thanksgiving
Ribsters: Wiss Family (Kim, Barry and Momma), Irene and boyfriend from Florence, Italy, Stults family (Gill, Eilidh, Riain and me)

Hello all nine of my followers. Sorry to have been MIA of late. Even though our Napa Valley winter has been more spring-like, I haven't done a lot of rib smoking. I have done some, but haven't done a great job keeping up with my blog. Now it's time to catch up.

The Chinatown Ribs, done back 'round Thanksgiving time, may have been may favorites so far. They had the renowned authentic Chinese flavors like Hoisin and five-spice. They were dark, reddish, with a candy-like sweet crust, and moist and tender inside. The five-spice gave it that hint of anise (not anus) and the Hoisin a plummy goodness. We enjoyed the Chinatown Ribs with some tasty chicken fried rice. To drink: Beaujolais Nouveau- a perfect pairing indeed.

Chef Kim said the Chinatown Ribs were "Mouth watering, bone sucking and fantastic.  They went great with the Beaujolais Nouveau, but would have been even tastier with a 12 pack of Coors Light."

Her husband Barry said, "These ribs make you feel like sexy time!"  Clearly Barry found the ribs arousing to some degree.  He added, "They make you feel like king of the castle.  And we are not lying, gypsy." 

Check out Steven Raichlen's Ribs, Ribs, Ribs book for the recipe details. It was almost 3 months ago that I made these. But trust me, they were killer.