Oven-roasted baby back ribs; potato salad – 1 January 2020

Well, this marks the 10th anniversary of this blog. I had thought of discontinuing it, continuing under another address to start over, whatever. I guess I decided I might as well go on with a catch-as-catch-can blog, with the pie-in-the-sky ambition of posting every dinner, but without kicking myself when I don’t do that.

So, this was Christmas, sorta. Last Saturday, the 28th, we had “Christmas dinner” on E’s day off, since I had been sick and no one was ready on the 25th. Nobody has any clue when Jesus was born, anyway (or “if,” for that matter, though I gather he’s thought to be an actual historical figure). R expressed surprise that we mentioned presents for the 28th, so we said what the heck and dropped that idea in favor of just dinner. E suggested New Year’s Day, an unusual, mid-week day off, for presents and games, so we settled on that. So as to have a lot of afternoon time free, E suggested maybe rerunning my Mom’s chili (a.k.a. Janet’s Chili), which cooks for three hours or more; but since we’d just had that, I came up with the idea of these baby back ribs, which roast in the oven at 250 degrees for 3 hours. I wrote up the recipe back in July 2018. This left us time to open presents and play with Pi containers and the like.

Everyone really liked the flavor of the ribs, but agreed that they were a little dry.

To consider:

  1. I cooked the ribs the first 2 1/2 hours meaty-side-down. Possibly leave the ribs meaty-side-down in the liquid after opening the foil after 2 1/2 hours.
  2. Invert the ribs as I did for the final half hour at 350, unwrapped, but siphon off the liquid when inverting the ribs, and make into a sauce to pour over the finished ribs.
  3. The original cooking recipe (from Epicurious – the rub is Weber) says check the ribs at 2 hours, re-wrap and cook for another half hour, but gives no reason why you check them. Also, no “what to look for.” Perhaps they were done at this point and should have advanced directly to the unwrapped portion of the program.

Potato salad was just kinda normal – D boiled up the potatoes (he started with four and I said that’s not enough for four people, so he added an unknown amount), already in chunks, in salted water for I think 20 minutes, but they were perfectly done – was it just 15? After they cooled (I finally noticed they were still in water and emptied it!) I made the salad, with one celery stalk, salt, pepper, mayonnaise, and mustard, none measured. It was good. R ate the last bit so no leftovers.

I wanted to have the Easton Zinfandel (Wine Mine) with the ribs, since we’d had it and loved the match before. I assumed everyone else would taste it and go on to an ale – an obvious choice for beer-lovers with ribs (LOL –  most beer lovers do have ribs, I’m sure). But then everyone wanted to continue with the wine. Let’s get another bottle from the basement. No, then everyone moved to Brother Thelonius. So that was nice for me. We need to get more of this wine IMO. E decided the ale was a better match, in the end.

We played some Pandemic, won, had some (rather a lot, actually) of the fruitcake I chose out of the batch for Christmas dinner, along with some of R’s excellent eggnog, then played Contagion for the first time. It will take me some time to sort out all the strategies, especially if we start playing after my bedtime.

Breakfast:

I started off the year with a lovely fried egg, and two pieces of Acme “Edible Schoolyard” toast. Fantastic 🙂 Some bananas, glass of milk, and then homemade cappucino. Ah…

 

 

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