Yeah okay, so the ribs came out fine. If you read the entry after this one you’ll know the story. But what excited me over this one is the dumb background. Aluminum Foil! Man, this has to be the best Meat Backgrounds EVER. I’m in love with it. The damn stuff totally show cases the meat. It adds, but doesn’t subtract. Your eye goes back and forth, but loves the meat. And isn’t that what it is all about? Loving the meat.

Yeah yeah, I know. It’s thursday, a weekday. But I’m home with a chillin and made a trip to Raley’s for some hair conditioner. I figured while I was there I would take a look at the meat department. Sure I don’t usually buy meat from them, but since I was in the neighborhood. I have to say though, they do have Rosie Organic chickens for 1.99 a lb. That’s worth a trip right? Sure. And today they had a sale on pork ribs. (yes, I’m getting to the new modification). I couldn’t reisist a large slab of pork yummies. Besides, I saw something on a teevee cooking show where they cut OFF the meat hump that runs the top length of the rib. He said to make it more uniform, for cooking and so forth. And sure enough, it cuts right off. And they look more uniform, more like large baby back ribs. They haven’t cooked yet, so I’ll have to let you know how that goes.

Sure it was marinated in fresh lemon juice, with a dry rub. But it was also bathed towards the end in my home made molasses and tomato and beer and garlic and fresh herb SAUCE !

Just a little SNACK !!! There was two chickens marinating in fresh lemon juice and a happy dry rub made by ME. 3 hot italian sausages from Rick’s Meats in El Cerrito (the good ones), a hunk of country style pork ribs with a spicy dry rub, sandwiched with bay leaves, tied and bathed in olive oil. Oh and a all week marinated beef roast and a few burgers! As I said, just a little ol’ snack.

Thanks again Gramma, this ‘mater sauce really turned out well. I simmered the baby back ribs in the tomatoes for a few hours. Let it sit over night to gather more flavor. First thing I did was warm some garlic in olive oil, toss in some fresh basil and mix it into the warmed sauce. That, some pasta and fresh grilled Atlantic salmon and we were SET. Thanks.