Saturday, October 24, 2009
I Heart Cooking Clubs: Maple Ribs
This has been a busy week and I have been a real slacker in the kitchen. I was busy getting ready for our eighties themed party today at Lush. We were celebrating our one year anniversary and were lucky enough to have a DJ. The party was so much fun. We "walked like Egyptians", danced to "Walk This Way" by RUN DMC, rocked out to "I love rock and roll", and laughed hysterically when the theme song for Miami Vice started playing. It was a real blast from the past!!
There are a few requirements when dressing like the eighties. First and foremost, you must have leg warmers (neon pink if at all possible). Secondly, it is of the utmost importance to have the correct shade of blue eyeshadow. If you discover that you don't have the correct shade of blue eyeshadow, you must go to Walmart at midnight to rectify this situation! Of course, neon pink fishnet gloves are a must have and so are those completely obnoxious neon pink earrings. Lots of bangles are a must, and so are those jelly bracelets. And, last but not least, before you leave the house.....you must have at least one shoulder exposed and you better have BIG hair :D
Since it isn't the eighties anymore, be prepared to be gawked at by lots of folks who think you've absolutely lost your mind! It helps if you are already in a goofy mood like the person below in this photo.
Could those earrings be any bigger? Better yet, what am I doing in this picture?
I might be sorry I posted this, so let's move onto the food!
These maple ribs were a real easy recipe to prepare and we loved them! The recipe is supposed to be for ribs and chicken, but I didn't have bone-in, skin-on chicken so I didn't include it.
Maple Ribs - Nigella Express by Nigella Lawson
12 pork spareribs (I used one rack of baby back ribs)
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise (I didn't include this)
1 cinnamon stick, halved (I didn't include this, hubby doesn't like cinnamon with meat)
6 unpeeled cloves garlic
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add all the remaining ingredients, squelching or tossing everything together well before sealing the bags or covering the dish. Leave to marinate in the fridge overnight or up to two days. Take the dish out of the fridge and preheat the oven to 400F. Pour the contents of the freezer bag into 1 or 2 roasting pans (making sure chicken is skin side up), place in the preheated oven, and cook for about 1-1/4 hours, by which time everything should be sticky and glossed chestnut brown.
Notes/Results: Absolutely delicious and a real keeper of a recipe. Nigella's version of ribs are much easier than my tried and true method. This will be my new go to recipe for ribs. They are sweet and sticky from the maple and the soy sauce adds an Asian flair. I marinated the ribs for 48 hours and they were fall off the bone tender. I think you might even be able to make the marinade in the roasting pan for easier clean up. Next time, I will be sure to include the chicken with the ribs. This maple flavorings make this a perfect crowd-pleaser or potluck dish for this time of year. Another winner by Nigella. I am liking her more and more every week!
Head on over to I Heart Cooking Clubs to see what everyone else cooked up this week. The theme was potluck, so there is sure to be something for everyone!!