Cooking for Our Contractor
It's no secret we've been renovating from top to bottom and none of it would have been possible without our contractor. Matt recently showed up with a huge rack of baby back pork ribs in hand and after a hard day's labor sat down to enjoy a meal of said ribs - dry rubbed and slow-cooked in a 300 degree F. oven for two and a half hours - and vinegared coleslaw, baked beans and Yukon Golds roasted in pork fat rendered from ribs.
|Matt touches up some of our less perfect painting.|
|Our "house" dry rub includes equal parts kosher salt and brown sugar plus cumin, smoked paprika, garlic powder, allspice and oregano.|
|We slow roasted the ribs in for over two hours, adding cubed potatoes beneath the metal rack in the last 60 minutes of cooking time. When done, the spuds boast a crisp exterior and creamy inside, courtesy of the pork drippings from above!|
|Sliced green onions add both crunch and fresh, grassy flavor to the roasted ribs. A sweet chili sauce on the side was provided for dipping.|