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.
cheese and toast 