Grub and a Flick

I realize this an extremely unflattering photo—it's just so hard to find a good food stylist these days, isn't it? My world-famous house-famous ribs have great flavor and are falling-off-the-bone tender, but they're not terribly photogenic. (Update: There's a much nicer photo here!)

Here's my easy-peasy recipe.

2 tsp table salt
2 tsp freshly ground black pepper
2 tsp chile powder
1/2 tsp sugar
3 lbs. baby back ribs (about 2–3 racks)
your favorite BBQ sauce*

Combine seasonings and rub all over meaty surface of ribs. Wrap ribs in heavy-duty aluminum foil and crimp loosely—be sure to leave it slightly open for steam to escape. Place on a baking sheet. If you have time, refrigerate for an hour or more. Then put it in a 325° oven for 2–3 hours. Apply BBQ sauce to meaty side of ribs and grill (meaty side down) for a few moments, just to slightly char. Serve with corn bread, cole slaw, and beer. Oh, and chips and beans and whatever else you like with ribs.

*Homemade BBQ sauce is really yummy, but I think some of the bottled stuff is good too. I like Bull's-Eye brand. I felt validated last year when the folks at Cooks' Illustrated did a blind tasting and voted Bull's-Eye the best of all the supermarket BBQ sauces.

As I mentioned in a previous post, we watched "Lost in Translation." I really, really liked this movie. Bill Murray is perfect.

Comments

[jo]

mmmm ribs.