What a full weekend! We hit up the new North Shore Green Market Friday night at the Shipbuilders Plaza before going to see Super 8. Saturday was work, a friends film preview, and watching Teen Wolf on TV while bbq'ing some steaks. Today was a whirlwind, highlights included a hike at Lynn Canyon Park, and dinner, put together from Farmer's Market finds. We had ribs courtesy of Gelderman Farms, picked up at the Main Street Market on Wednesday, mashed potatoes with new potatoes, and an awesome salad with fresh cucumbers, strawberries, and fabulous microgreens found on Friday night.
For the ribs we went with a super easy recipe, adapted from one of Michael Smith's. One of my favourite things about Michael Smith's recipes is the disclaimer:
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like, try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
Such good advice!
Oven-Baked Ribs
- 1 or 2 racks of pork baby back ribs
- 1 can tomato paste
- 1 cup orange juice
- 1 cup brown sugar
- 1/4 cup dijon mustard
- 1/2 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup Tamari
- 2 heaping tbsp's chili powder
Cut ribs into 2-3 rib portions. Place in large roasting pan. Whisk together all ingredients and pour over ribs. Cover with foil and bake until ribs are tender, about 2 hours.
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