01.30.11 Baby Back Ribs

We started off our adventures at the North Market because we wanted local, quality meat!  Since it was a Sunday we couldn't go to a farmer's market.

On this particular day, we chose Bluescreek Farm.

Of course mango bubble tea breaks are requisite.

Upon return home, the first thing we did was choose our own personal rub: smoked paprika, chili powder, red pepper flakes, black pepper, smoked sea salt, oregano, and garlic.  Spicy!!!

The spice rub up close.

The baby back ribs up close and personal.

As my mom instructed me only hours before on the phone, it is important to remove the membrane on the back of the ribs.  This keeps the meat more tender and prevents shrinking of the ribs.

Final touches before putting the ribs in the fridge to marinate.  We rubbed the pork with olive oil before adding the spices so they would stick to the roast and absorb flavor.

OMG, T'ien is way super cute, but he didn't help out much.  Mostly he just meowwwwed a lot.

Manx was better behaved.

Mr. Distressed rigged up the grill.  He put hot coals on the grill, then the oven grate (hey, we had to improvise!!), then a container of water, and finally the grill grate and meat itself.  Over the coals in an aluminum pouch we placed smoking mesquite wood chips for an added smoky flavor.  Grill time start: 5:20.  Finish: 7:00.

Nom nom nom.  These look good enough to eat!!

We enjoyed our baby back ribs with broiled asparagus drizzled with lemon juice, olive oil, and sexy salt; and homemade macaroni and cheese.  Along with our dinner we quaffed a Diabolical IPA, which went quite well with the spicy ribs.

We ate every last one.  Ms. Distressed notes that the only thing she would've done differently is to add a little less rub to allow the natural flavor of the meat to shine through.  However, Mr. Distressed was adding the left over rub to anything and everything on the plate.  So here, we have a slight differing of opinions, and the preference is really up to you!!

Overall, quite a successful Sunday Supper!!