Sorry about the HUGE delay between posts, but a small technical difficulty (where I nearly lost the photos from Flynn's first 3 months of life PANIC in the disco but luckily the lovely Che fixed it) was followed by a rather large motivation difficulty... but I hereby state (ohhh the commitment scares me so) that apart from about 3 weeks in September when I toddle off to the UK I will post at least every Monday.
|Classic barbecued pork ribs alla Donna|
Anyways, enough with the babble. This will be short and sweet because I didn't even cook this (what a cop out for the first post back!) the lovely Mr C.T.Sanger did. Donna's classic barbecued pork ribs from issue 45, page 112. AH-FREAKING-MAZING. Or maybe it just happened to hit the spot at the time. But it was very more-ish, easy (well.... it was for me (o: ) and didn't take too long at all. Che added a little cumin and smoked paprika to the recipe, just because he likes the spices, and he couldn't see the cider vinegar right at the front of the cupboard so used half white wine and half balsamic, and said next time he would use all balsamic. It was also too cold to bbq outside so we ovened it on .... hmmm will get Che to let you know that one in the comments or this post will never get done..... a heat, I'll guess 200/220. Anyway, it's a recipe you can play around with and it is still YUM. The pre-boiling made the pork realllyyy tender and juicy and it didn't have a fatty feel or taste to it, just mouth watering bbqy goodness, it had a smokey taste even without actually barbecuing it, though both Che and I are keen to cook this again and try it on the bbq to compare. We served it with potato wedges and mayonnaise... and that was it. So bad! But sooooo good :o)
|Classic pork ribs alla Che|
Issue 45, page 112