Pork Ribs, way the first

“Bacon, ham, and pork come from the same animal? Yeah, right! Some kind of wonderful, magical animal…”-Homer Simpson


Pork ribs are cheap, freeze well, and taste freakin’ delicious.  I like to wander over to the little Asian market in the neighborhood, exchange some Chinese pleasantries with the boss, Mr. Lin, and pick up a couple pounds of them.

Mr. Lin brings in his ribs from Carlton Farms, an Oregon butcher with a solid reputation. Are the pigs happy, you ask? Well, according to their website, Carlton Farms hired the famous Dr. Temple Grandin (she of the Claire Danes biopic) to help them figure out ways to treat their hogs more humanely. So I’d say that the pigs are about as happy as they’re going to get on their way to the slaughter…

Heat the oven to 350. Chop up a few cloves of garlic and a thumb sized nob of ginger.  Mix in some of your trusty oyster flavored sauce, a large gob of honey, some crushed star anise (or you could use ‘Chinese 5 spice’ powder) and some heat. You could do a squirt of sriracha here or a teaspoon of red pepper flakes, or a little chile oil (which might warrant a blog post in itself).

Pat the pork ribs so that they’re nice and dry. lay them into a pyrex dish and dump out the mixture…

…then slather generously on both sides…

Cook for an hour or so, checking on them every so often. You’ll want to douse them in the their juices — also (it seems silly to write this) but be careful they don’t burn.

They’ll be nice and sticky and wonderfully filling. Swoon!

This recipe was lifted from Nigel Slater’s amazingly practical cookbook/memoir The Kitchen Diaries.  But at least I cooked it! And, hopefully, so will you. 🙂


About Thomas

Thomas currently tutors Chinese, writes blog posts, and works in the non-profit sector.
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