I've been experimenting with boiling ribs before grilling them, after talking to brother Matt about his technique. I did this the other day with a rack of pork ribs and plain water. Upon removing the ribs I cast about for something to do with what I suspected to be a rather tasty pot of liquid.
The solution was to pack a steamer basket with baby spinach and blanch it for 15 or 20 seconds. I drained the spinach and tossed it with halved Roma grape tomatoes from the garden and a few twists of sea salt and cracked black pepper. Not overly greasy, but with just enough pork fat and succulent pig flavor to be startlingly delicious. It's very pretty, too. I'll have to take a photo next time.
Monday, September 7, 2009
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