Our Food Adventures in Chicago

Slow and steady wins the race

In budget meals, home cooking on September 24, 2011 at 10:36 pm

Hello blog! It’s been a long time since we’ve nom-ed over here at ohmnomnom hasn’t it? Thankfully for you, I was recently assigned a butt-load of organic chemistry problems to do, and that obviously left me with no other option… I had to dust off this blog and blather on about what I cooked today. Procrastination! Yay!!

But really, what I mean to say is that this yummy meal was so good that I couldn’t go without documenting it. It’s a simple slow cooker ribs recipe. I came up with the darn thing myself! I think its one of the few times that I’ve cooked with no recipe to fall back on. And it turned out great! Here we go:

Ribs!

So here’s what I did (and you can too!):

– go to Peoria Packing for dirt cheap pork ribs

– round up whatever looks good in the spice cabinet  (ie. chili powder, paprika, cumin, even cinnamon or allspice would be good here… and don’t forget the salt!) and rub it into the meat.

– broil the ribs, 5 mins per side, to get a good crust – you want to get some caramelization here… look up the Maillard rxn and remember: you can try to run from chemistry… but it will eventually find you!

– dump the ribs into the slow cooker along with about 1 cup of tasty liquid – think BBQ sauce, chipotles in adobo, honey, apple cider vinegar for acidity

– cook low and slow for about 7-8 hrs

– wander around the city doing anything except for your organic chemistry hw (boo, hiss)

Can we think of other adjectives for "falling of the bone" and "tender"...?

It turned out WONDERFULLY. Falling-off-the-bone tender (sigh, overused foodie terms much?). I drained the liquid and reduced it for a delish BBQ dipping sauce. Meanwhile, Alex whipped up a salad while blasting his dubstep salad making mix. It’s a very energetic mix – perfect for chopping. And then we feasted like kings!

– jess

(don’t worry, orgo problems were eventually done later that night… )

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  1. The part about caramelization reminded me of the episode of House where he quits medicine and creates amazing cuisine using his doctor’s bag of scientific knowledge.

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