Wednesday, June 10, 2015

Recipe Review - Pork Spare Ribs

It's coming up on summer, which, for a lot of families, means ribs.

Ours is no exception. The husband and I have shot video of the munchkin eating BBQ ribs from the New Jersey State Barbecue Championships food vending area every year since she's been on solid foods. 

Every year, we have to coax her to eat them, but, once over the hump, she decides she loves ribs and ends up with several bones on the side of her plate and sauce all over herself. 

Recently, having no idea what to make for dinner and a very helpful sous chef, I stumbled on a recipe from Alex Guarnischelli's Old School Comfort Food for pork spare ribs that looked easy ... and something I could assemble using ingredients I already had in the house.

Shopping List

  • 3 pounds of pork spare ribs 
  • tamari (recipe called for "dark soy sauce," I figured this would do nicely)

(Really. I had everything else on hand.)

Recipe Review

Ease of Preparation

Could not be easier, though I recommend having a good chef's knife so you can cut a rack of spareribs into the smaller pieces you'll need in order to fit them into a pot.

My sister could do this. 

Specialty Equipment Required

Not really. A good chef's knife and a large, heavy pot (or Dutch oven) for braising your ribs, but these should be part of your everyday kitchen equipment anyway.

After getting through this recipe, I'd like to use a larger Dutch oven, but that's not a requirement. (For example, I could always switch to the pot I use for pasta and some soups because it's a bit wider at the bottom than my cast iron.)

Did my husband and daughter enjoy it?



Also, if the other recipes in this cookbook are this easy, I think I know what to put on my WishList for Christmas.

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