But My Ribs Are Real

So everything went fine with my “procedure” last week, in case you were wondering. My expectations, admittedly, were pretty low. The initial conversation with the plastic surgeon went something like, "Can you just slap something up there that’s moderately convincing. Something that will stay put, instead of shimmying up and out of the neck hole of my shirt while I’m talking to my neighbors, Jesus Christ.”

But it turns out that the man has an artistic streak, a masterful grasp of subtlety and restraint that you don’t see too much evidence of on the market these days. It took me by surprise because I’m pretty sure we didn’t hit it off the first time we met. Probably because I just assumed he was surgically altering me with his eyes the minute he walked in the room, sowing potential seeds of self-doubt to ensure future business, causing me to become instantly hostile and defensive. Nevertheless, I’m willing to admit when I’m wrong and I may have been a little bit…you know, wrong about him. Maybe. Potentially.

Anyway, his good work isn't suitable for viewing, yet, so how about some ribs instead?

Sticky Asian Spareribs

Let marinate overnight for maximum flavor. Parboiling the ribs keeps the cooking time in the oven to under an hour.

3½ lbs. pork spareribs
½ cup hoisin sauce
3½ Tbsp. soy sauce
2 Tbsp. rice wine, white wine, or sake
1½ Tbsp. minced garlic
1½ Tbsp. minced fresh ginger
Pinch or two of dried red pepper flakes, more if you like them spicy
1 tsp. toasted sesame oil
½ Tbsp. sugar
2 Tbsp. sliced scallion greens

Bring a large pot of water to a boil. With a sharp knife or kitchen shears, separate the spareribs into 2½-inch-long pieces. Add the ribs to the pot and return to a boil. Reduce heat to medium and simmer 20 minutes.

Meanwhile, in a large bowl, whisk together hoisin sauce, soy sauce, wine, garlic, ginger, red pepper flakes, sesame oil, and sugar. Remove the ribs, let cool slightly, then add to the marinade. Toss lightly to coat and cover with plastic wrap. Let the ribs marinate in the fridge for at least 3 hours or overnight.

Preheat the oven to 375°F. Place the spareribs and marinade on a sheet pan lined with foil, and bake for 30 minutes. Flip the ribs and bake them another 15 minutes or so until the meat is tender and the glaze is sticky but not burnt. Sprinkle with sliced scallions. Original recipe says to serve with roasted winter squash, which you can bake alongside the ribs on a separate pan, cut-side down, until tender. Serves 4-6.

Source: Adapted from A Spoonful of Ginger by Nina Simonds.

Local Ingredients:
Ribs: Chestnut Farms, Hardwick, MA
Butternut squash: Waltham Fields, Waltham, MA

Comments

[la cubana gringa]

As a reader who has boobs and loves food, your recent decree to link the two henceforth has me intrigued! I shall follow along! :) Hope you're recovering well. And your ribs look good!

[Amy]

You've got some nice ribs there, but I promise not to stare.

On another note - it was funny seeing Nina Simonds' name there. I always forget she writes cookbooks. I am dear friends with her brother, Rob, who used to be my old boss...many years ago, when he ran an independent record label. I'm actually seeing him in a few weeks. Small, small world.

[Seaweed Snacks]

Glad to hear everything went well for you and you are recovering. Drooling over the ribs. Serious rib weakness in our house (with the 5 year old especially) and our local grass fed beef guy sells them at the coop. I am finding a post about ribs and breast surgery in the same post amusing and slightly unsettling.....in a good way!

[Wouter]

Well, the "not suitable for viewing YET" gives me hope :-)

Looks great, pity I don't have the planning ability to make anything where prep has to start the previous day... ah well.

[Ann Flora]

Welcome back, Tammy. Hope your recovery is speedy and...uh, rewarding. Here's to a new matched set!

[NurseJen]

"Yet" -- is this a subtle segue into format change a la "Naked Chef"? I'm all for keeping food au naturale, but you might need to put warnings on your homepage if you do that... Ribs look scrumptious, I'll have to try them!

[Carolyn]

Good god those ribs look fabulous.

[MidLifeMama]

Mmmmm...ribs. You have inspired me yet again, and made me laugh at the same time. I made your tortilla soup this weekend, with the homemade striiiiiiiiiiiiips, and it was deemed delicious by all who had some. This is on the list to try too.

[adele]

I haven't eaten spareribs in... months.

Now I'm trying not to lick my computer screen.

[Kathy]

Those ribs look awesome. If your boobs look half as good....you are golden. :-)

[Megan Carroll]

Welcome back, good to hear that that the "procedure" went well...

[Tammy]

Thanks guys! I'm lucky to have such a cheering section!

[Foodiemommy]

Seriously, Tammy, you continue to inspire me with how you take the most ridiculous moments in life and find the best way to just laugh. Or at least to do so on the blog. The "cookies" were too funny. Let me know when I can bring you some soup for a change of pace, OK? We can have a "meet-up" at the Wayland Market!