Year of the Pig

I think it would be a good idea for me, and not necessarily for my arteries, to keep track of how many Ribs I have eaten in the Year of the Pig. Please, children, do not try this at home!! I am operating under the strict supervision of my own conscience, which has never let me down before. :-)

Anyway, I am not going to have a heart attack over this, but my goal is to try and average one rib per day in the Year of the Pig, which according to my probably inaccurate calculation, is 354 days long. As of yesterday, Feb 19th, I have eaten 4 ribs in the Year of the Pig. Putting me well ahead of the curve, for now! Plus, I have leftovers, ha ha ha!!

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I made my first Ribs of the Year of the Pig last night. They were spareribs, a satifying meal, but nothing to write home about. But thats ok! This is the beginning of a long journey, and by then end I will know a thing or two about ribs.

In the last days of the Year of Dog (Friday), I had made some ribs following the “Johnson’s Spareribs” recipe I found on epicurious.com (http://www.epicurious.com/recipes/recipe_views/views/236710). Although they were fine, I thought they were not particularly good. A little tough and dry. The sauce was pretty good, although very sweet and that recipe certainly calls for way too much sauce for my taste.

After applying a dry rub overnight, this recipe calls for the ribs to be cooked on a rack in a roasting pan, over a couple cups of water, which seemed like a good idea for keeping the ribs moist. Since I thought the recipe turned out a little tough and dry the first time I tried it, I attempted improve on it for this first ribnight of the Year of the Pig, following basically the same recipe, but this time cooking it for longer, but at a lower temperature, 275. I also made sure to add water to the pan, and turned the ribs over every 45-60 minutes, for 3 hours. After 3 hours I poured out the water in the pan and added the sauce and cooked for another 45 min or so to bake on the sauce. I think maybe this was an improvement on the recipe, but if so, not by much and then again, it took and extra hour or more to cook. The Ribs were ok, but I have a long way to go for the great ribs I seek. If you have any rib recipes that I should try, please let me know! Do it for the Year of the Pig!

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That’s right. Today starts it: Chinese New Year, and it’s the long awaited YEAR OF THE PIG. So, why not blog about pigs. I am no expert, but I can have a pig blog. I mean, I do really like pigs. And ribs.

This blog has started out of the search for excellent Ribs. As recently stated, I like Ribs. I am gonna cook and eat a lot of ribs in the Year of the Pig, so why not keep a record of this journey? I am not saying that this blog has to be about ribs and ribs alone, but by the Year of the Rat, I am pretty sure I am gonna know a thing or two about excellent Ribs. Anything tangentially related to pork, pigs, and pigishness is gonna be fair game here, and to be honest, that covers a lot.

Anyway, Welcome all, to YEAR OF THE PIG!

(PS–I will NOT be doing a similar blog in the year of the RAT)

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