Dirty Pots & Pans

Posted On: Sunday, October 18 2009

Last weekend I took the red-eye flight to Winnipeg to visit family and the plane was turned around about 20 minutes before we were supposed to land.  It was a 4 hour flight to nowhere.

The next day I wanted some comfort food and I couldn't get my mind off ribs all day.  So I ran to the butcher and long story, short:  We gorged like Friar Tuck of Rocket Robin Hood.

Mmm...  Garlic.  Start with an entire bulb of garlic, rip it apart.

The secret to the tenderness!  Decided to not use the onions this time.  It usually adds an extra 10 minutes to the meal (cause I cook them separately), this night however, 10 more agonizing minutes was not happening.

Foiled up & ready for the oven.  In about 10 minutes the house will start smelling amazing.

Merci Madame Saucieur pour la sauce (disclaimer: I know about 10 words, en francais).

Ready to be eaten.  You can just use a fork to cut them at this point.  If you mix them in a bowl with more bbq sauce it can easily turn into pulled pork.

Ready to go out to the table.  After having to endure the smell for 2 hours they often all get devoured pretty quickly.  Of course, there are plenty of bones for our dog Shorty.