Milk & Honey Spareribs

Rib Date: May 25, 2014

Ribsters: Szmidt family, Wiss family, Aiden McDonald, Stults family and Eric Jorgensen as the Beaver.

I wonder who was the first butcher to call this cut of meat "spareribs"?  He probably didn't consult the pig I'm guessing.

I made these ribs a couple weeks ago and think I'm still full despite only having a couple ribs.  They were that rich.  Yes, it turns out if you slow cook ribs in a soup of heavy cream and honey they turn out pretty rich.  Like Bill Gates rich.  Good.  But rich.  Did I mention these ribs were rich?

They actually originate in Piedmont, Italy, way up north.  So it makes sense that a thick, dense dish would come from there.  I'm imagining they'd pair nicely with one of the area's famous wines- Barolo.  I wanted the eat these with some Italian reds, but fell back on whatever folks brought over, which was OK, but not Italian reds...

The recipe actually comes from a famous Italian chef, Cesare Giaccone, who apparently has a tiny gem of a restaurant called Da Cesare.  It's located in a tiny hamlet, but it guess is destination dining.  I've never been to Italy (It's on the bucket list) but if I get near Albaretto della Torres I will eat at Da Cesare.  Yes, I will.

Here is how these ribs are basically cooked: Salt and pepper seasoning; Sear over direct heat, put in a pan over indirect heat where they simmer in heavy cream and honey until cooked all the way.  That's it.

Chef Kim Wiss, who's been to a few rib events here, thought they were the "best yet."  She said the whole dinner, which also had a mushroom risotto, was "cohesive."  I agree with the last part.

"Porky goodness" was how Andy Szmidt described these ribs.  His wife Jeanne dug the texture.

Eric Jorgensen said they were sweet and creamy.  (Insert your own joke here.)

The kids gave Milk and Honey ribs thumbs up too.

I liked the meatiness of these ribs with the occasional hints of honey.  Good stuff.

Next: BB's Rib Tips.  Rib tips will be an experiment for me, as we proceed through Steven Raichlen's book, "Ribs, Ribs, Ribs."

Chamorro Ribs

Chamorro Ribs (Guamanian Vinegar Soy Ribs)
Rib Date: May 25, 2014

Ribsters: Knauer family, McDonald family, Perry family, Snider family, Stults family and Eric Jorgensen as the Beaver.

Chamorro Ribs

 

Further validating that most great ribs are Asian or Southern inspired, I introduce to you Chamorro Ribs, originating in Guam and drawing inspiration from the Philippines.



I've actually been to both Guam and the Philippines. Both places are cool and the food, especially Filipino, is excellent.

The Chamorro Ribs, from Steven Raichlen's book, "Ribs, Ribs, Ribs," were pretty freakin' delicious and a big hit with the attending ribsters- a large crowd indeed. A few, my wife included, proclaimed them best in the book. I'd say they are in the conversation for sure.

The ribs spent Hafa Adai (sorry- couldn't resist) marinating in a sauce consisting mainly of soy sauce and vinegar. Buncha other stuff too. Then the ribs were grilled over direct heat for a few minutes per side, before going indirect heat, but no smoke, for several more hours. They were basted a few times with leftover marinade and then a similar Asian inspired sauce (called Finadene Sauce) was drizzled over them at the end.

The closest comparison I can think of is teriyaki, but not exactly.




Eric says "Num Num, me like ribs!"

Tender and juicy were commonly used characteristics to describe the ribs, which were excellent on this hot spring evening with some crisp rose' wines. And, of course, sticky rice.

Shelly Knauer thought they were sorta Polynesian, while JR McDonald similarly said they definitely had Asian influence.

My wife Gill said they had tons of flavor.

For a kids' perspective Calvin Snider, who normally doesn't say much, ate two mountains of ribs and gave them a 10 out of 10. Such praise.

They were killer. Way to go Guam.

Next, a return to Italy with Milk 'n' Honey ribs.