Year of the Pig

There is a great article in the New York Times today about BBQ places in NYC. For those of you losers that would call hot dogs and burgers on the grill or some Kraft “BBQ” sauce slapped on some meat Barbecue, move along. For those of you who would like to explore a thriving Barbecue scene in NYC, and some fine smoked meats, maybe getting a little surly about it in the process, this article will be of interest to you. I think it’s time for some NYC Barbecue Field trips, any takers? <READ IT HERE>.

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Listen, a personal thanks again to Daryl, and his humble emissary Squidocto, or whatever he calls himself. Those were some damn good ribs. Kat and I split the rack. We each started with 2. After those we each had to have another. Yum. And then, well there were only 2 small ones left so no since in letting those turn into left overs…we had those too. That’s 4 more ribs for me, for a total of 13 1/2 ribs for me in the Year of the Pig. Thanks you Daryl, and thank you piggie.

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Ok, I have to admit I had my doubts about Daryl’s Ribs, but they were completely unfounded! Flouting many of the conventional rules of rib cooking, Daryl’s Ribs are quick, easy, and came out absolutely delicious.

I trimmed the ribs and saved all the bits to put in some collard greens, and then I made the marinade according to Daryl’s recipe that I previously posted here, except that I used more garlic, and added a some chopped ginger. Sorry, but I just cannot follow a recipe exactly. I did make sure to give them some vicious fork-poking all over. I let them sit in the fridge for several hours, and then put them on an oiled broiler pan…

I gave them about 10+ minutes on each side under the broiler, til they were blackening up:

Then I cooked them in the oven about 20 minutes, maybe just a little more, at 350. After that, I took them out and let them sit for 30 minutes or so while my yams and parsnips finished cooking, and then heated them back up for a few minutes before serving. Dished it up with some collards and yams and parsnips, and I was ready to eat!

The ribs were sticky with caramelized sugar, and the ginger was very present. The fat and sugar combo was really really pleasing, melting in the mouth, and I enjoyed sucking the flavor out of my mustache hairs. Sorry for the detail about that. I was really surprised at how tender and succulant these turned out, especially in light of the fact that everybody always says that the key to cooking ribs is slow cooking at low temperatures. This is definitely a keeper recipe, and especially great for how quick it is. Daryl, you deserve some props for this satisfying and very tasty meal. Thanks!

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Take your pig personality test <here>. This is very scientific.

According to such a scientific analysis, my pig logo above indicates that:

I am positive and optimistic.
I believe in tradition, am friendly, and remember dates (birthdays, etc.)
I am analytical, cautious, and distrustful.
I am insecure or am living through a period of major change.
I am a good listener
The quality of my sex life is: WOW!

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