Too many ribs

**ouch** · 10-29-2009, 02:13 PM

I had an appointment with my doctor yesterday, and even though I was unable to exercise for months and have essentially been on a bacon and ice cream diet, my cholesterol and LDL numbers were much better than usual.

As it so happens, my local market had a terrific sale on ribs (a buck a pound) so naturally I had to overdo it.

In addition to a rack each of a dry rubbed south western style and my Chinese styled specialty, I hacked a bunch into 1" pieces for ribs in black bean sauce. Starting to get mighty full over here.

What else should I do with them?

**SmoovD** · 10-29-2009, 02:20 PM

Send them to Ray. He loves ribs.

**Mr_Amazing** · 10-29-2009, 02:54 PM

I have found that ribs are very easy to screw up. They can be great or they can be terrible. What kind of ribs were they?

**Leche** · 10-29-2009, 04:36 PM

Originally Posted by ouch

so naturally I had to overdo it.

I don't think this is possible.

**Jim** · 10-29-2009, 04:40 PM

Ribs? never heard of them!

**ouch** · 10-29-2009, 05:08 PM

Originally Posted by Mr_Amazing

I have found that ribs are very easy to screw up. They can be great or they can be terrible. What kind of ribs were they?

Your basic plain ole run of the mill pork ribs.

I wouldn't insult Jim by offering any tips on smoking them (mine are fauxbecue), but I have a pretty decent version of Chinese style ribs, based on my char siu preparation.

**gollum83** · 10-29-2009, 05:12 PM

Originally Posted by Leche

I don't think this is possible.

Yeah, how can one have too many ribs?

**Jim** · 10-29-2009, 07:31 PM

Remember- ribs are the next door neighbor to bacon!

**thirdeye** · 10-29-2009, 07:36 PM

Originally Posted by Jim

Remember- ribs are the next door neighbor to bacon!

Did someone say bacon? Would that be bacon in the smoker coated with sugar? Next to the ribs of course.

Mr Ouch, If you need help disposing of then I'd volunteer my services....

**homebrewer** · 10-29-2009, 08:08 PM

Enjoy them... that is the only thing that you CAN do with ribs. If you're truly worried about the fat and cholesterol, brush them with olive oil first. The high quality HDL's, and other fats will lower your blood pressure and cholesterol over time.... At least that is the theory...

**Argonaut** · 10-29-2009, 09:41 PM

Perhaps you could use one to create a woman that makes an awesome coleslaw? No religious offense intended

**strat1117** · 10-30-2009, 03:15 PM

I am happy that you are healthy, but I am curious as to why you felt obligated to introduce this thread with a rationalization. We're enablers here, remember? You could be 350 lbs. and gasping for air, triglycerides through the roof, and we would still recommend honey-glaze for your ribs n' bacon, accompanied by a fine scotch and followed with a good cigar.

Now go make some more of those Chinese style ribs. I'm hungry!!!!

**ouch** · 10-30-2009, 03:39 PM

Originally Posted by strat1117

I am happy that you are healthy, but I am curious as to why you felt obligated to introduce this thread with a rationalization. We're enablers here, remember? You could be 350 lbs. and gasping for air, triglycerides through the roof, and we would still recommend honey-glaze for your ribs n' bacon, accompanied by a fine scotch and followed with a good cigar.

Good point.

Originally Posted by strat1117

Now go make some more of those Chinese style ribs. I'm hungry!!!!

Dry rub, rough proportions:
1T garlic powder
1T onion powder
1T ground ginger
1T brown sugar
1t white pepper
1t salt
1T home made five spice powder* (very potent- adjust as required)

*Home made five spice powder:
1 cinnamon stick
1T szechuan peppercorns
1T fennel seed
1t whole clove
3 whole star anise
Briefly toast in dry hot pan until fragrant
Grind in spice mill/ coffee grinder
Apply rub to ribs at least one hour before cooking

Glaze, rough proportions:
3T Koon Chun hoisin sauce
3T ketchup
2T sugar
1t minced garlic
1t minced ginger
1/2t black pepper
1T soy sauce
1t sesame oil
1T vegetable oil

Cook dry rubbed ribs on low heat until 90% done. Brush on glaze, increase heat, and continue to turn and cook until done.

Beats the hell out of the local take out joint.

**strat1117** · 10-30-2009, 03:42 PM

Awesome. Thanks!!!

**ouch** · 10-30-2009, 03:55 PM

Pai Kuat- ribs in black bean sauce.

Using your heaviest duty cleaver, cut spare ribs into 1 1/2" pieces. Steam until tender or braise in rice wine, rock sugar, soy sauce, and the usual red cooked spices. Cool completely.
Fry ribs briefly in hot oil.
Prepare black bean sauce- saute garlic, ginger, and scallion, deglaze with rice wine, add soy sauce, sugar, chicken stock, 2T rinsed and drained fermented black beans, 1t hot bean paste, and thicken with cornstarch slurry. Add ribs and toss to coat. Add chopped cilantro, toss and serve.

**arghblech** · 10-30-2009, 04:07 PM

Originally Posted by ouch

Too many ribs

I used to know this guy named Adam that had that problem. It went away right before his met his wife. *shrug*

Edit: Damn! A joke collision with jmallen5. I hate when that happens!

**Venom8431** · 11-02-2009, 05:57 AM

I did this Tyler Florence recipe a few weeks ago and they were delicious.

They go great with these biscuits.

Throw in this spicy coleslaw recipe and your ready for an amazing meal:

- 1 head cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions (white and green parts), chopped
- 1 red chile, sliced
- 1-1/2 C mayo
- 1/4 C Dijon mustard
- 1 Tbsp cider vinegar (I didn't have this the last time I made it and used red wine vinegar)
- 1 lemon, juiced
- Pinch of sugar
- 1/2 tsp of celery seed
- Several dashes of hot sauce (I like using Sriracha and Tabasco together)
- Kosher salt and pepper

1) In a bowl, combine the cabbage, carrots, both onions, and the chile.
2) In another bowl, mix the mayo, mustard, vinegar, lemon juice, and sugar together
3) Mix the dressing into the cabbage bowl and toss gently
4) Season with salt, pepper, celery seed, and hot sauce
5) Chill for 1-2 hours before serving