• 1/11 National Milk Day 3

    From Dave Drum@1:3634/12 to All on Mon Jan 9 15:58:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Milk & Honey Ribs
    Categories: Bbq, Pork, Dairy, Mushrooms
    Yield: 4 Servings

    2 Racks baby back ribs; 4-5 lb
    1/4 c Extra-virgin olive oil
    3/4 c Chopped rosemary leaves
    3/4 c Chopped sage leaves
    3 cl Garlic; peeled, chopped
    Coarse sea salt & pepper
    1/2 Sweet onion; thin sliced
    2 Bay leaves
    2 tb Red wine vinegar
    1/2 c Honey
    2 c Whole milk
    1 c Heavy cream
    1/2 lb Fresh porcini or cremini
    - mushrooms; opt

    If the butcher has not removed the membrane on the back
    of each rib rack, gently pry it up by sliding a sharp
    implement (like the tip of an instant-read thermometer)
    under it, then lifting gently. Grab the membrane with a
    paper towel and peel it off. Place the ribs in a baking
    dish and rub them on both sides with 2 tablespoons of the
    oil. Sprinkle both sides with rosemary, sage, garlic and
    generous amounts of salt & pepper. Arrange onion under
    and over the ribs, top each rack with a bay leaf, and
    drizzle with the vinegar. Refrigerate, covered, 6 to
    12 hours.

    Heat the oven to 350ºF/175ºC. Pour the remaining oil
    into a roasting pan large enough to hold the ribs side
    by side. Put the pan in the oven for 5 minutes. Add the
    ribs, rounded side up, along with the seasonings, onions
    and garlic. Roast for 30 minutes. Drizzle with the honey
    and roast 10 more minutes. Turn the ribs over and pour
    the milk and cream over them. Roast for 1 more hour.

    At this point, if using the mushrooms, wipe with a damp
    paper towel and trim off the stem ends. Cut into 1/4"
    slices. Turn the ribs over, rounded side up again.
    Arrange the mushrooms on top. Spoon any pan juices over
    the top and continue roasting, basting occasionally, 30
    minutes to 1 hour more. If the meat starts to brown too
    much, press a sheet of parchment paper or aluminum foil
    on top.

    When the ribs are cooked, the meat will have shrunk back
    from the ends of the bones by 1/4" to 1/2" and the ribs
    should be tender enough to pull apart with your fingers.
    Cut the ribs into 1 or 2 bone sections and serve at once
    with the optional roasted mushrooms.

    Yield: 4 servings

    Adapted from Cesare Giaccone; Osteria dei Cacciatori
    Albaretto della Torre, Italy

    From: http://www.nytimes.com

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