Which Pork Rib do you prefer?
Wednesday October 22, 2008
Spare ribs are traditionally the rib of choice for barbecue, but baby backs have their advantages too. I like to mix it up because my guests like the choice and the variety looks great. I know lots of people ready to fight over which is better, so I thought I would get some good scientific data (okay, maybe not that scientific). So this weeks question is:
POLL: Which Pork Rib do you prefer?
1) Baby Backs Ribs
2) Spare Ribs
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Comments
My favorite rib by far is the babyback. Tender, small and easy to deal with (smaller also implies and smaller more tender animal). I prepare the racks whole, coated with a generous layer of Dijon mustard (Grey Poupon has been best for me). Sprinkle soy sauce and some minced garlic over the coated ribs and let 20 minutes go by.
Place the rib bone side down over moderate heat - the relatively thin layer of meat can be easily overdone. Cook this way for the first 15 minutes or until the bone side is darkly browned but not black. Turn and monitor the meat side carefully, taking it off to serve JUST as the color goes from pink to white.