Finger Lickin' Good Ribs

A little over a week ago I was standing in a grocery store line up with already too many items, since I was going to be walking home…and why do I buy more than I set out to? Most of you know the answer to that – everything looks too darn good! Anyway, I saw the May, 2006 issue of Gourmet Magazine and the Sticky Spicy Ribs on the cover caught my attention. I had to leave the magazine behind because it would have been the straw that broke the proverbial camel’s back. So I just thought about it daily for a week and finally had the chance to buy it.

One of the best things about this time of year is that all my favorite food magazines start to have their “grill/BBQ” issues. I have to admit that I’m more drawn to those than I am to cakes and pastries. I do love Bon Appetit grill issues the most. I still cook from one I purchased back in July, 1995. But their’s isn’t out yet and this Gourmet issue is too good to resist. I thought it would be the perfect send-off dinner for Jo & Ezra before their trip back to Halifax.

The ribs were delicious, but I was doubtful when I started to cook them. The rub the ribs wear for a couple of hours in the fridge was very aromatic….so far so good. First stage of cooking was to bake the ribs covered in a medium oven for an hour or so and while they’re baking (almost steaming) I was making the sauce which seemed really uninspired although there are lots of interesting flavors like ginger garlic cider vinegar.... – just no “kick” to it. Normally I would add something to give it a boost (because that’s just what I do), but fortunately my saner side told me to hold off and I’m so glad I did. The last stage of cooking can either be on a gas grill, charcoal BBQ or continue to dry bake in the oven. I opted for the latter just because it was easier and basted the ribs with the sauce every so often. Still, I was leery, after all the sauce was not amazing on its own. And then I tasted the finished product….and it was fabulous. The spicy rub and mild sauce merged like magic into a totally different and awesome taste sensation. And to think, I almost ruined it.

I thought the recipe overly generous for 4 people – that is until we tasted them. Good thing I didn’t invite more people because there was very little left over.

FYI, I served them with Sweet Potato wedges (without the maple syrup this time)

and sauteed fiddleheads because it's the one time of year that I can! Asparagus and other traditionally "Spring" vegetables can be found year round, but fiddlehead - those first fern fronds (say that 10 times in a row) are really uniquely Spring. If you can find them, I urge you to try them. They're wonderful

And that means this is a Kalyn's Kitchen Weekend Herb Blogging entry too!

Recipes

Finger Lickin' Good Ribs

Sweet Potato Wedges

without the maple syrup

Sauteed Fiddleheads

Related links: Food and Drink recipes weekend herb blogging