When I was a little girl, I believed absolutely in magic. As an adult, there are still times (although much more rarely) when imagination and reality can intersect at an angle just so, and the suggestion of magic reappears. For example, just imagine you’re helping to tend a garden one spring day, and you’ve been told there’s an 18th century well somewhere on the property. A beautiful stone well, dating to the time of the American Revolution, with the stones fitted together precisely in an elegant rock round, that is now blocked off by brush and in an uncertain location in the woods, no longer visible. Doesn’t it sound interesting? Wouldn’t you want to get a look? I did. I was told the general direction, and I headed carefully through brush, trying to avoid thorny catches on fabric and scratches on bare skin. Continue reading “Glimpses of Magic”→
Yes, this blog goes from flintlocks to poetry to ribs, we cover it all here. These ribs are reminiscent of my grandmother’s recipe for oven baked ribs, tender, melty, slightly glazed with barbeque sauce:
Ingredients:
Pork Ribs: must use spare ribs. Not baby back. Not country style. Plain pork spare ribs. You want enough to not worry about how many you can eat and still have left overs. Spare ribs are cheaper than baby back, I have no idea why that would be, because I think spare ribs are much better.
Directions: Heat the oven to 325F. Put mesquite flavor grilling spice on both sides, put in the pan, meat side down. Do not cover. Bake for an hour (the smell will start to waft all over the house). Flip them over so meat side is up, bake for 45 minutes more. Wait, do not turn the oven off…. spoon some Sweet Baby Ray’s barbecue sauce fairly evenly over the top, bake for 15 more minutes. Let rest a few minutes. Slice between the bones. Plate or keep in pan with sauce side up.
These ribs are excellent with rice and some chard greens (recipe for our chard greens is here…we make those with red pepper flakes, garlic, salt, lemon and a little bit of olive oil… we chop and put the stems in first and cook those for about 5 minutes, and then top the cooked stems with chopped leafy parts of the chard, add salt, cover until wilted. Top with red pepper flakes and minced garlic, a shot of lemon, cover and remove from heat. Toss before serving).
Spicy chard greens with red pepper flakes, salt, garlic and lemon
Do you have a favorite rib recipe, and how is it different than this one? Feel free to post below.
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