Wednesday, June 18, 2003

Oh, the ribs. So delicious. First you roast them in foil, which renders almost all of the fat. Then you brush with marinade, then you baste, and you wind up with crispy yumminess. I served them with rice, though I didn't have room in my oven for my usual foolproof rice. I tried Christopher Kimball's master stovetop recipe, which was similar- coat the rice with oil first, simmer, covered, on the stovetop for 15 minutes, then let sit for 10- and it was even better than my normal rice. Moister. Jeff and I had a 10 minute conversation about whether or not moister was a word, and it probably isn't.