A quick review of an earlier blog: hubby was raised in a not-overly religious Jewish family, although they followed some traditions, which includes an avoidance of all things pork. Mike, on the other hand, has always been a bit of a rebel: his favorite
after school snack was one or more BLTs, which he made for himself. In his defense, I doubt he connected the dots between bacon and pig.
Moving then to our nearly 30 years together, Mike has been adamant that I not make any pork meals (BLTs don't count). So I've avoided pork chops, pork tenderloin, ham, or anything featuring pork as the main ingredient. All the while, I've known he'd eat
the ham that was inevitably on buffet tables at holiday parties so — similar to his attempts to stay with a macrobiotic diet (see an earlier blog) — I knew he was flexible. And then last December, seemingly out of no where, he ordered baby back ribs at a restaurant.
"But I thought...." I began, and he waved to signal that his answer was final: he was going to have those ribs. In fact, he ordered them several times last winter.
Well! That changed everything. Finally I could once again have the pork chops (served with apple sauce) of my youth. And I could try to conquer making baby back ribs which, with the help of some store bought flavorings, have so far been a success. In fact,
so good, Mike craves them. Although I'll be working on devising my own rub and BBQ sauce, here's what I do to make him swoon over swine:
Ellen's Baby Back Ribs
1 rack of pork ribs (about 14 ribs in all)
1 packet of dried seasonings (rub)... pick whatever one appeals to you
1-1/2 c. (or so) of BBQ sauce
Rinse the ribs and pat dry.
Generously cover with the rub.
Generously coat with the BBQ sauce.
Wrap well in foil (I use two sheets, wrapped at 90° angles to one another).
Place in a foil baking pan and set in the 'fridge overnight.
Place the pan and ribs (still wrapped in foil) in a 300° oven and bake for 2-1/2 hours.
Remove the foil from the ribs and turn the oven to broil. Broil the ribs for 5 minutes, until they char a bit.
Hubby likes to have tasty bread to sop up the sauce, and I like it with corn-on-the-cob and a salad.
When I've developed my own rub and sauce, I'll use those instead. Meanwhile, this is working just fine... it tastes as good as anything he's had in a restaurant. Next up: pork medallions!