1 slab baby back ribs/other roasting cut (about 600+ g)"Sometimes, when you're a man, you get this urge to wear stretchy pants." -- Jack Black, Nacho Libre.
And I say, sometimes, when you're a man, you get this urge for Meat. Specifically, roasted meat. This urge is always swimming just at the edge of my consciousness, ready to surface like a Great White when I smell a barbecue on a charcoal grill, or, as happened earlier, I saw a nice cut of meat. When I saw these ribs earlier today, I knew just what I wanted to do with them. And yes, a diet of this will eventually necessitate stretchy pants.
The photo above is of the last uneaten third of the roast. The rest of it is ... well, it's gone. When Dad and I smelled it coming out of the oven, we just had to attack it immediately ....
Ingredients:
Wash and pat dry the meat. (There are some barbecue gurus who say don't wash meat. I say, wait til you see the overfed flies in a typical supermarket, even the good ones, and you'l change your mind.)
Combine all the rub ingredients in a bowl, mix thoroughly, and rub onto the meat. Make sure to massage it in well. Drizzle the meat with olive oil; this will help keep it from going dry, and make the rub crust up nicely.
Bake for 1 hour at 300 F, and for a final 15 minutes at 450 F to brown.
*This is a rub and so is the only flavoring for the roast. You want it a bit salty, as it'll be the outside of the roast carrying the flavor.
Notes:
Seems the panko was really effective in keeping the juices in. This was good without garlic, which I avoided because I was afraid garlic in the crust would burn and go bitter. Next time, and when I have a big enough stock of olive oil, I'll make some garlic oil for cooking. That way I can get the garlic flavor without fear of burning it.
And I say, sometimes, when you're a man, you get this urge for Meat. Specifically, roasted meat. This urge is always swimming just at the edge of my consciousness, ready to surface like a Great White when I smell a barbecue on a charcoal grill, or, as happened earlier, I saw a nice cut of meat. When I saw these ribs earlier today, I knew just what I wanted to do with them. And yes, a diet of this will eventually necessitate stretchy pants.
The photo above is of the last uneaten third of the roast. The rest of it is ... well, it's gone. When Dad and I smelled it coming out of the oven, we just had to attack it immediately ....
Ingredients:
- 1 slab baby back ribs/other roasting cut (about 600+ g)
- 1+ tsp rock salt*
- 1 tsp black pepper, coarse ground
- 1 tsp paprika
- 1 tsp dried rosemary leaves
- 1 tsp oregano
- 1 tsp Italian Seasoning herbs
- 2 tbsp panko bread crumbs
- 2 tbsp olive oil
Wash and pat dry the meat. (There are some barbecue gurus who say don't wash meat. I say, wait til you see the overfed flies in a typical supermarket, even the good ones, and you'l change your mind.)
Combine all the rub ingredients in a bowl, mix thoroughly, and rub onto the meat. Make sure to massage it in well. Drizzle the meat with olive oil; this will help keep it from going dry, and make the rub crust up nicely.
Bake for 1 hour at 300 F, and for a final 15 minutes at 450 F to brown.
*This is a rub and so is the only flavoring for the roast. You want it a bit salty, as it'll be the outside of the roast carrying the flavor.
Notes:
Seems the panko was really effective in keeping the juices in. This was good without garlic, which I avoided because I was afraid garlic in the crust would burn and go bitter. Next time, and when I have a big enough stock of olive oil, I'll make some garlic oil for cooking. That way I can get the garlic flavor without fear of burning it.
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