The craving for ribs doesn’t end the minute the grill gets garaged for the winter. Fortunately, Bobby Flay developed an oven/broiler combination that takes the place of the backyard barbecue and delivers, in no time at all, an excellent rack of Baby Back Ribs. The whole of Chef Flay’s recipe included a Honey-Mustard Glaze. I wanted to make mine pure Asian, since I also wanted our dinner to include an Asian Cucumber Salad and, because I am deep-diving into Trader Joe’s “Fearless Flyer” for an upcoming post, I wanted to serve their Scallion Pancakes. I followed Chef Flay’s technique to the letter and made a Honey-based Glaze cranked up with Asian ingredients. The ribs were fall-apart good and amazingly tender. The glaze topped them off with sticky sweet and spicy sauce. The Cucumber Salad both complemented the ribs and colored the plate. And the Scallion Pancakes were more than passable. But you’ll have to wait on the Trader Joe’s post to hear all about those. The miracle of this meal was in its timing: Perfectly seasoned, perfectly cooked, perfectly sauced ribs in under 2 hours. No overnight marinade required! (Try finding a recipe that doesn’t require at least 7 hours advance preparation and you’ll immediately spark to this one.) So what is Bobby Flay’s flawless technique?
Lillet - A tasting of Lillet, a French aperitif made from oranges, wine and roots, near Bordeaux.
2 days ago