Tag Archives: spicy

Ribs as Fast Food–when it’s Tuesday night and you’re panicking

Quick ribs with baby new potatoes (dill and olive oil) and arugula salad.

I love ribs.  You love ribs.  We all love ribs.  Last time I made them (last summer) we ate at 10:30 at night.  I thanked the rib-Gods that the guests I had invited over for my homemade smoked ribs had cancelled last-minute.  Whatever they ended up doing was probably more fun than politely pretending, “oh no, this bag of chips with salsa is totally filling us up until the moon comes out, a wolf howls and your Weber grill spits out its slow-cooked creation.”

But–I will say the ribs kicked ass.

Still, I was curious (as a rib craver) to try a new product from Mastro.  They held a tasting at St. Lawrence market in June and I got to take home some of their prepackaged ribs.  Ready in just 15 minutes!

I finally pulled them out a few nights ago when I came home to a starving family and not a minute to spare before we settled on  a meal of Triscuits and some old mum-mums from Felix’s teething days.

My hesitance with the pre-cooked ribs is kind of a guilt/snobby/ foodie annoying thing.  Ribs should be made with a secret sauce, over a smoky charcoal grill, basted at regular intervals, internal temperature monitored, sweat wiped from the brow, anticipation building…..yada yada yada.

But–when it came down to a meal of ribs or a meal of stale carbs, I chose ribs.  I opened the package, popped them on a cookie sheet (on foil) and baked for 15-17 minutes, flipping them halfway.  You can also heat them on the grill (which is where you put them 5 minutes before guests arrive and then fake some perspiration on the brow I imagine).

The ribs were great.  I tried the balsamic and fig (my fave) and spicy fire-roasted tomato (had a good hit of spice) — there is also a roasted garlic and tomato flavour.

They are about $14.99 and I think could serve 4 people–or 2 super hungry people.

So, I’m passing on the info, you can decide for yourself if it’s possible to come terms with pre-packaged ribs. I think I would have to make my own on a weekend or if friends came over (dury calls and all that) but let me tell you, in a pinch?  Hit the spot and timeline.

Enjoyed with a little of this.  I must admit the bottle came in my gift bag from the tasting event, but I keep a couple of these bottles around for some weeknight sipping so I was pretty content with the match.

Ascheri BARBERA D’ALBA 2008

Here is a bit more info from the company about ingredients and make-process:

Mastro starts with lean, top-quality pork ribs, seasons them with Italian herbs and spices, individually oven-cooks them, and then smokes them over hardwood hickory.

The ribs are always shipped to your grocery store fresh, never frozen. You don’t have to thaw them – don’t have to pre-cook them – and don’t have to sauce them.  They are available at Sobeys, Metro, Royal Canadian Super Centres, and No Frills.

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Pickles in Heat

The website has pickle recipes. Beat that cucumbers.

The McClure’s pickles website has recipes for pickle brine.  Beat that cucumbers!

Word of caution: Put a warning Post-It on these  when you plop them in the fridge.  My husband took a big bite before squealing (like a pig) at their spicy nature.

Then Donna our babysitter innocently gave one to my son Felix.    So I pretty much burned the whole household.

OK, this photo gets weirder the more I look at it.

Even at All the Best Fine Foods (have you been there since they re-opened in their reno-ed building?  You’ll be lost in wonder) I was kindly warned twice about them before I took a bite.

But the fact is-they’re delicious!  And honestly, I am pretty flimsy when it comes to spicy food.  Yes, they’re hot but they have so much flavour that you persevere.

(And truthfully–Tad and Felix–bunch of wimps!)

If you do want to temper their bite try them in a sandwich and they’re amazing with melted cheese.  Like my retro chicken salad melt.

Pickles inside and out.

Spicy pickles are also a fine option to sneak into your mild-mannered enemy’s lunch bag.  Except once they’ve had these they’ll probably want to be your friend.  I warned you.

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Filed under Restaurants and Products, Ruminations on the Edible