"A New York Treasure" --Village Voice

Ribbin’ ‘Round

It was supposed to rain and thunder and carry on this weekend but it turned out nice after all.  Even today, it looks pleasant outside.  The sun is out, a breeze is coming through our living room window. Anyone going to a cook-out?  I’m just coolin at the crib, got some things to take care of, and will check out the game this afternoon.

I like Mark Bittman’s cookbooks–though I’m not fanatical about them like some people–but think he’s a cornball on TV.  However, his shorter video bits for the web are excellent. 

Dig it:

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1 PJ   ~  May 25, 2009 11:15 am

Mmmmm... Spare Ribs...

That sure was nice of God, giving us "extra ones" of those and all to enjoy from time to time!

We do a similar thing cooking them three times. Once by browning them on surface in a few tablespoons of sesame oil (four to six depending on how many four rib sections you are making), then once in a pressure cooker with one cup of sake, one cup of soy sauce, one cup of chicken stock, four tablespoons of honey, one tablespoon each of grated fresh ginger and garlic. It only takes about 40 minutes for them to get done such that they "fall off the bone." Then we put them under the broiler for about three minutes to "get some color on them." After that, a nice rest in some foil for ten minutes or so, while reducing the liquid down two-thirds for a dipping sauce. This process also works for baby back ribs, too...

And yes, we’ll be having those this evening!

Thank God for Physics and Bio-Chemistry, too!

: )

2 williamnyy23   ~  May 25, 2009 11:58 am

The "only" way to cook ribs of any kind is slow and low in a smoker!

3 Bum Rush   ~  May 25, 2009 1:26 pm

Great video - thanks! I've been braising my ribs recently, after the sear, with honey, djion mustard, and chili. But they do come out less than crisp. The broil or a grill is necessary and this is a great reminder.

4 Bum Rush   ~  May 25, 2009 2:00 pm


Sounds fantastic! I'll give that a try next time though without the slow cooker. I've never understood those. Why not just put the oven on 250-300 for the same amount of time?

5 Mattpat11   ~  May 25, 2009 2:16 pm

You know something had to go awry for Alex Rodriguez to get an infield single at this juncture.

6 The Hawk   ~  May 25, 2009 2:18 pm

I was going to say the pitcher lucked out there, but the Yanks were pretty lucky with the two infield hits.

7 thelarmis   ~  May 25, 2009 2:20 pm

i've NEVER had spare ribs in my life. (no surprise after the pie, coffee, apple, etc.)

why the fuck is Cash catching?!?!?!

8 thelarmis   ~  May 25, 2009 2:21 pm

here's hopin' Minny keeps up their offensive ways vs. Beantown in the Baggydome.

9 Mattpat11   ~  May 25, 2009 2:22 pm

[6] A-Rod's single was probably a straight single if not for Andrus though. Its just that when the play was made, I'm shocked A-Rod and his hip were even able to make it close.

10 mehmattski   ~  May 25, 2009 2:22 pm

Drop that curve, Phil!

11 Mattpat11   ~  May 25, 2009 2:23 pm

These red hats are going to throw me off all game.

[7] I have no idea.

12 Mattpat11   ~  May 25, 2009 2:24 pm

I think that was 12 pitched for Hughes.

13 thelarmis   ~  May 25, 2009 2:24 pm

beautfiul 1st inning for Hughes! keep it up, kid.

14 thelarmis   ~  May 25, 2009 2:25 pm

i'm sure A-rod got an earful. did Tex get a polite applause in how he was treated in his first AB?

15 thelarmis   ~  May 25, 2009 2:28 pm

Bruney to the DL. great, just great. Wang is staying in the pen, for now. hopefully, it'll be Robertson or Melancon brought up tomorrow, and NOT edwar or alba...

i haven't seen the red hats yet, but i'm not looking forward to. gonna check for some pix now...

16 rbj   ~  May 25, 2009 2:30 pm

So how was A-Rod received? I'm out in the back, putting my raised bed garden together.

17 Cliff Corcoran   ~  May 25, 2009 2:36 pm

Cripes. I totally forgot it was a day game today. Series "preview" thread is up for what it's worth.

18 cult of basebaal   ~  May 25, 2009 2:37 pm

uh oh, c'mon Phil, throw strikes dammit.

19 cult of basebaal   ~  May 25, 2009 2:37 pm

[17] =)

20 51cq24   ~  May 25, 2009 2:37 pm

that was a gift

21 51cq24   ~  May 25, 2009 2:39 pm

does cash do anything well?

22 OldYanksFan   ~  May 25, 2009 2:41 pm

Phil out of a jam w/2.5 Ks. Nice.

23 51cq24   ~  May 25, 2009 2:42 pm

[17] i guess we should move there

24 PJ   ~  May 25, 2009 7:35 pm

[4] We use a "pressure cooker" Bum Rush, not a crock pot or slow cooker. It cooks the meat about three times faster with the same "fall of the bone" properties we are all looking for, infusing the cooking liquid into the meat with roughly five atmospheres of pressure, instead of one atmosphere such as in the oven during a braise. The pressure also gets all of the moisture out of the bones and into the liquid too, something slow cooking at a low temperature takes hours to accomplish. That's why it takes only 40 minutes instead of two to three hours in the oven. We arrived at the 40 minute cooking time after trial and error. The recipe in the book that came with the pressure cooker called for 25 minutes, but they were still tough after that duration.

A pressure cooker raises the boiling pernt of liquids by about 10-15%, which is the time saver. No big whoop if you don't have one. A braise in the oven works as well. It just takes much longer is all...

This is what we've got. It also makes great white wine steamed salmon steaks (atlantic salmon filets, not farm raised), in about nine minutes, once the sealed unit reaches pressure. Also, a typical three hour red gravy for pasta takes roughly a half hour for the same results, and two hour chicken stock takes the same half hour.


I think we got it "on sale" for $99 plus shipping, IIRC.

Thanks Wolfgang Puck!

"Live, love, eat!"

: )

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"This ain't football. We do this every day."
--Earl Weaver