Sunday, September 19, 2010

Pork ribs with fresh herb rub

Cat: I have mine. Where are yours?

For Two:

1 rack organic baby back ribs, intact
1/2 cup finely chopped herbs (half parsley, half summer savoury)
1/4 lime, very thinly sliced and then chopped (including zest)
Juice of rest of lime plus 1 additional lime's juice
1 Tbsp prepared mustard
4 cloves of garlic, chopped finely
2 tsp brown sugar
1/4 tsp salt

Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it.

If you're cooking outside, braai over nicely-ashed coals.

Otherwise turn the broiler to Hellish, and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes.

Add a little bit of water to preserve the delicious pan-scrapings when you flip.

It's done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered,  for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.

Add Cotes du Rhone and roses.

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