Katharine wrote:
Nanohedron wrote:
Spare ribs for Thanksgiving. The stores were out of turkeys.
One possible explanation is that buying for donation to those in need must have increased significantly; otherwise, would people be hoarding turkeys like toilet paper? That way lies madness.
Possibly not hoarding, but lower supply to begin with. Seems I heard someone mention that a while back.
Aha. I seem to have missed the memo. Still, I can't say that I was really surprised in any case. But they were out of chickens, too! And in a way I'm glad; a roast chicken on Thanksgiving is like a cultural slap in the face, so if you're going to buck tradition, it might as well be ribs; at least it won't look like as much of a farce.
Unlike our Kitchen God Ben, I don't cook much and almost never use the oven (T-day turkey's the SO's domain, and rightly so), but I volunteered to do up the ribs - and then realized that I don't know the first thing about ribs if it doesn't involve a day in the slow-cooker. Fortunately we have internet. If any of you haven't baked ribs before, it's simplicity itself: 300F, 3 hours, the last half of it covered; the rest is details. For prep I did the predictable: seasoned them with salt and pepper, and slathered them with a light coating of BBQ sauce; halfway through I generously spooned on more sauce, covered the pan w/ foil and back into the oven for another hour and a half,
et voilà. Very tender indeed.
Here's how much of a cook I am not: they weren't spare ribs after all, but something called "country ribs", whatever the hell that is. I had no idea that ribs of the rural persuasion go ribless. How is it they're called "ribs", again?
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