Them's good ribs, boy.

[H.M. Murdock]

Within the next few weeks, I intend to do a meal centered around ribs. Here's the general menu...

Spare ribs, marinated for three hours in a sloe gin marinade and baked in the oven until tender. After removing the ribs, I'll slip barely-blanched asparagus or green beans (or stuff them with a cheese/tomato mixture) and finish them off with a nice searing in a cast-iron skillet.
They'll be served with a homemade dill bread, mashed potatoes with cream cheese instead of butter, a rich gin sauce and accompanied by a crisp white wine- maybe the classic chardonnay.
Desert would be a carrot or zuccini cake with a dallop of white pepper ice cream.

Thoughts? Critiques? I am having trouble figuring out what temperature to bake the ribs at initially, and how to preserve their juices- or should I just use the juices in the sauce and make a sort of roux?

[burninator]

What's the lowest setting on your oven? I like to slow cook them, sealed tight in aluminum foil, on low heat for 3 hours or so.

[galaga]

Pork or beef?
How do you stuff the green beans/asparagas?

Comment: lose the Chard and get a nice Zin.


Sounds like good cooking to me!

Salute