I like ribs, but never loved them (I can hear you gasping). Of all the different pork cuts, I never found ribs to be tender enough, instead, I always found them kind of chewy, a cut of meat that was too much bone and not enough meat. In Valencia I had them mostly in rice dishes, like in hearty baked rice, arroz al horno. I love hearty baked rice, it’s one of my favorite rice dishes, but I would eat the chorizo, blood sausage, vegetables and rice before I ate the ribs (sometimes I even pushed them aside). So much so that I don’t even add pork ribs to my hearty baked rice recipe (find it here), even though they’re part of it.
I remember vividly my brother-in-law Jorge’s comments on his first visit to our house in Indiana a number of years ago. It was with the occasion of a very American ritual: the barbecue. Jorge, a veterinarian turned the purchasing director at the meat department of a large Spanish supermarket chain, and who, since the last couple of years (more…)
If you have been following my blog, by now you know that I like cooking. I like the process, and I like having my family enjoy a delicious meal. A home meal, cooked with love, from natural ingredients, can be very powerful. A family, around the dinner table.
Yet this daily, almost routine event (more…)