cut ribs

the clerks at our grocery store like food talk. one of them taught me a cool way of cutting up a rack of pork ribs and it's easy. i'd have pictures but my hands would be too greasy to handle the camera. basically you fold the rack...

...lengthwise, letting the rack give where it wants to. once you see this seam you trace it with your knife, cutting the rack into two halves. the line is not exactly down the center. you have to do it and it makes more sense. once halved you can cut the ribs into sizes you want. i cut the bigger ribs into singles and the smaller ones into doubles. you wind up with a couple extra chunk like the one in the lower left of the pic.

one advantage of cutting up the rack is there's more surface area exposed to marinade. and they look cool. and i've noticed a lot of asians doing it this way. you have to admit asians cook better than gringos. actually i can't think of a ethnic group that doesn't cook better than gringo.

here's a good gringo cut pork rib marinade. a heaping tablespoon each of mayo, horseradish, and mustard. the mustard should be the cheap bright yellow crap, though dijon would work but the end result is unsightly. maybe add a teaspoon sugar. mix and rub on pork. salt/pepper the pieces or i like my own seasoned salt mix of equal parts johnny's seasonings and sugar, dash or so onion powder, and pepper to taste. sprinkle with bread crumbs and roast.

the pic is day after ribs. rubbing them with bbq sauce before warming under the broiler works well and makes that marinade/bread crumb prep even better. goes well with village idiot cabbage kimchi, otherwise known as shredded cabbage with salt/pepper, sugar, vinegar. or call it slaw. the kimchi reference is based on the characteristic that it gets better with age in the fridge.