{"id":1065,"date":"2010-06-26T15:16:21","date_gmt":"2010-06-26T20:16:21","guid":{"rendered":"http:\/\/wading-in.net\/walkabout\/?p=1065"},"modified":"2010-06-26T15:17:01","modified_gmt":"2010-06-26T20:17:01","slug":"for-happy-carnivores-only","status":"publish","type":"post","link":"https:\/\/wading-in.net\/walkabout\/2010\/06\/for-happy-carnivores-only\/","title":{"rendered":"For happy carnivores only"},"content":{"rendered":"<p>What follows is my extra special beef rib recipe, because the subject came up on the <a href=\"http:\/\/blogs.discovermagazine.com\/badastronomy\/2010\/06\/26\/caturday-rib-licking\" target=\"blank\">Bad Astronomy<\/a> blog. Bear in mind that I cook by eye, so these measurements are approximations and, should anything seem too much for you, adjust as you see fit. I don&#8217;t tend to write things like this down.<\/p>\n<p>This is a semi-homemade recipe &#8211; obviously I do not brew up my own barbecue sauce, but hybridize it instead. What this means is I can have ribs ready in an hour ;-)<\/p>\n<p>These are mildly spicy, less so than you might think from the ingredients, and reheat well. All spices are common supermarket powdered kind &#8211; feel free to substitute fresh, knowing that they&#8217;re probably a bit stronger that way.<\/p>\n<p>* 4 lbs boneless beef ribs, cut into chunks (boneless ribs tend to be much meatier cuts and, of course, you&#8217;re not paying for bone)<br \/>\n* 1 cup Bullseye Original barbecue sauce<br \/>\n* 1\/2 cup Aroma Chef Thai Sweet Chili sauce (oh baby)<br \/>\n* 1\/2 cup chopped fresh onions (yellow, vidalia, whatever you like)<br \/>\n* 1\/4 cup water<br \/>\n* 1 or 2 Tblsp worcestershire sauce, or soy sauce<br \/>\n* 1 Tblsp chili powder<br \/>\n* 1 Tblsp parsley<br \/>\n* 1 Tsp ginger (powder\/ground)<br \/>\n* 1 Tsp curry powder<br \/>\n* 1 Tsp garlic powder<br \/>\n* 1\/2 Tsp cayenne pepper (powder)<br \/>\n* 1\/2 Tsp black pepper (ground)<\/p>\n<p>Simmer rib meat in water just barely at low boil for approx 20 minutes, drain.<br \/>\nMix all ingredients in small bowl.<br \/>\nPlace rib meat in deep narrow dish, thoroughly coat with sauce mixture. The goal is for at least partial submergence, more like a stew &#8211; this keeps the meat from drying out.<br \/>\nBake at 350 degrees (F) for 35-40 minutes, serve with bread or rolls on side, perhaps some nice chunks of seriously sharp cheddar.<br \/>\nServes 4-6 hungry people.<\/p>\n<p>The <a href=\"http:\/\/www.walmart.com\/ip\/Aroma-Chef-Thai-Sweet-Chili-Sauce-18-oz\/10451690\" target=\"blank\">Aroma Chef Thai Sweet Chili sauce<\/a> is something I&#8217;ve only found at WalMart, and is very tasty stuff. It&#8217;s responsible for the zing in this sauce, so substituting is not something I can walk you through, but possibly any kind of oriental sweet\/hot sauce would work.<\/p>\n<p>Give it a shot, alter as you see fit. Hope you like it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What follows is my extra special beef rib recipe, because the subject came up on the Bad Astronomy blog. Bear in mind that I cook by eye, so these measurements are approximations and, should anything seem too much for you, adjust as you see fit. I don&#8217;t tend to write things like this down. This [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,12,11],"tags":[181,182],"class_list":["post-1065","post","type-post","status-publish","format-standard","hentry","category-continued","category-random","category-reference","tag-barbecue-beef-ribs","tag-recipe"],"_links":{"self":[{"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/posts\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/comments?post=1065"}],"version-history":[{"count":0,"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/posts\/1065\/revisions"}],"wp:attachment":[{"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/media?parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/categories?post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wading-in.net\/walkabout\/wp-json\/wp\/v2\/tags?post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}