Spring is trying to make a premature appearance here in Minnesota and beside the long-awaited thaw and the resurrection
of baseball, golfing, garage sales and fishing, we dream of the day the men can pull the Weber’s out of the garage and anoint them with slabs of animal flesh to grill upon their hallowed embers.
We live in a row of townhouses with close proximity to our neighbors.
I noticed all the men on both sides of our dwelling re-discovering their inner caveman as they pull out their grills and loaded them with coals and raw protein in a humble offering to the gods of fire and vinegar based sauces.
Not to be outdone, I uncovered my portable fire pit and drive off to Costco to hunt down a worthy
prey. With one kill shot I brought down two racks of pork ribs for $24.19 and brought them home and lay at my wife’s feet.
While she prepared a dish she called “salad”,
I seasoned and rubbed the meat with spices and herbs to best augment the essence of the day’s hunt. (Recipe below)
We enjoyed the meal, I glowed in the fact that I was the man and provided for my woman. She, on the
other hand, did the dishes, put away the leftovers, cleaned the kitchen, balanced the checkbook, helped the kid’s do their homework, put away the rest of the groceries and started a load of laundry, letting me revel in my fantasy of superior DNA.
1 rack of baby back ribs (raw)
1 battle of teriyaki glaze
Place the ribs in a shallow baking dish after removing the connective tissue from the back.
Pour ½ the bottle of teriyaki glaze over the meat and cover liberally with both sides.
Add a small amount of water to the bottom of the pan and cover with wax paper and then foil.
Place in a pre-heated oven (350 degrees) for about 2 hours.
This can be done before you light the coals. If you are cooking with gas then you need to become a man and buy a charcoal grill.
Cavemen did not cook with gas. When the ribs are cooked, take them out and put them on the grill and finish them off by adding more of the glaze as they cook.
The glaze will caramelize and get a bit crispy with the meat-but that is a good thing.