Parboiled Baby-Back Ribs

Photo info: FUJIFILM X100T, 23mm, f/4, 1/25 sec, ISO3200
“Rib Dinner” Cedar Park, 2020

My brother sent me a recipe for parboiled baby-back ribs a few months ago, and we liked the results so much that I’ve made them three times already! The first time, I used a plain barbecue sauce for the marinade and dipping sauce, the second time I used a Jamaican jerk rub (Walkerswood), and then this time I used a mustard-based barbecue sauce. All were good!

I found out later that parboiling ribs is considered blasphemy to many people in the barbecue community, who say it robs the meat of all flavor. I’m sure parboiling must take a bit of the flavor away, but it’s probably something like bringing it down from 100 to 90 on the flavor scale, and the advantages far outweigh any flavor loss in my opinion.

The ribs are fall-off-the-bone tender, with no gristly, chewy, or rubbery bits. I’ve tried many recipes before, including baking and grilling, but this parboil/baking has turned out perfect every time, and it is so easy – you just set it and forget it. Here’s the simple process:

  1. Divide a rack of baby-back ribs into two or three pieces so it can fit into a pot of water
  2. Boil for 45 minutes
  3. Put ribs into a casserole dish or baking pan and coat all over with your preferred sauce/marinade/rub
  4. Cover tightly with foil and refrigerate for a few hours, or overnight if possible
  5. Bake in a 250° F oven for 3 hours
  6. Remove foil and place under broiler to brown the ribs, then flip over to brown the other side; or you can throw them on your barbecue grill

That’s it! There’s plenty of room to make it your own (for instance, lessen the baking time if you like the meat less tender) so why not give it a try?

Let’s Go Dodgers!

Photo info: FUJIFILM X-T10, 35mm, f/2.8, 1/25 sec, ISO400
“Watching Dodgers” Cedar Park, 2020

Dodger Bear and I are hoping they can cross the World Series finish line this time. 2020 is a crazy year, after all! 😋

Pizza Toppings

Photo info: FUJIFILM X100T, 23mm, f/5.6, 1/100 sec, ISO2500
“Assorted Pizzas” Cedar Park, 2020

Mariko taught four pizza dough classes this past week, which meant we ate a lot of pies. So, to mix it up a bit, we branched out a little bit with the toppings.

I made an onion, olive, and anchovy pizza because I love those salty little fishies! It’s a well-known topping, but rarely ordered (or even offered) so I thought it would be a nice change of pace. Of course with so many pizzas to top, we had a few other options, including chicken with barbecue sauce, and a Mediterranean-style pizza with Gyro meat, Kalamata olives, and feta cheese. This was actually my and Koa’s favorite, beating out the classic Italian sausage pizza and pepperoni pizza.

Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/100 sec, ISO2500
“Anchovy Pizza” Cedar Park, 2020

I also bought ingredients for a clam and roasted garlic pizza, but we didn’t have enough dough (or classes) to make that one. Next time for sure!

Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/80 sec, ISO3200
“Pepper Pizza” Cedar Park, 2020

Ride to the Little Library

Photo info: FUJIFILM X100T, 23mm, f/10, 1/70 sec, ISO3200
“Little Library Check” Cedar Park, 2020

Checking out one of our neighborhood Little Free Libraries. There are usually lots of religious books and bibles mixed in with the romance and thrillers. I guess that’s okay, as long as they allow ALL kinds of books. But who knows, maybe someone has been “permanently borrowing” the books they don’t agree with. As much as I’d like to give people the benefit of the doubt, there are a few bad apples in every neighborhood. At any rate, I didn’t find anything particularly interesting today, which is okay because I already have plenty to read.

Speaking of reading, if you are on GoodReads, let’s connect!

Best Kimchi?

Photo info: FUJIFILM X100T, 23mm, f/3.2, 1/30 sec, ISO3200
“Recommended Kimchi” Cedar Park, 2020

We were recently given a bottle of this Kimchi by a Korean friend of ours, and she said it’s the best brand you can get here. Interestingly, another Korean friend recommended the same brand, so I’m really looking forward to trying it! We still have a lot of kimchi left in the jar we have opened, so it might be a while until we get to the new one, but it’s something to look forward to.