Saturday, September 2, 2017
So I get a big tray of spareribs from Tops. They are all spiced up and ready to barbecue. I scanned the ingredients and it all looks nice and natural. I've got all my ducks in a row, right?
What do you do when ...
... the package says to grill for 7 minutes a side, and ....
.... every cookbook and online recipe says to grill for about two hours?
What do you do??
Whom do you trust???
Do you start them in the oven and then finish them on the Weber?
What about Constanze Weber, Mozart's wife, pictured up above?
She was the first soprano soloist in Mozart's "Great" Mass in C Minor which is challenging, but I do not think she ever had the challenge of grilling spareribs!
Constanze Weber did not have a Weber!
I do. With which, I like to cook and I like to think I have gotten good at it. However, I have a confession. Meat confuses the daylight out of me.
Every cookbook I see tells me that this or that cut of beef could be called this or could be called that. There is no consistency. Every book tells me --
Oh, wait, the husband is home. The ribs will be cooked, one way or another. I do not need to point out that this impossible situation came about thanks to Eve being created from Adam's rib, you know? The rib situation is complicated from the word go.
I will report on how this goes.
Wish me luck!