My husband says that Trader Joe’s is advertising an affordable wine, supposedly drinkable, for only $2. For those young professionals who crave the taste of wines aged in oak barrels, Joe’s offers the economical alternative of wine aged with oak chips. Well! That’s all I can say. Well!
And the real deal of the day: Jacques, a retired Parisian butcher and the owner of my favorite spot to have coffee in the morning, Le Litteraire, contacted his friends at the local slaughterhouse and requested American cut ribs. Because his friends refused to accept money for the ribs, Jacques refused to accept money from me and they were absolutely free!
I thought the ribs could have been cut a tad bit meatier but, as my husband said between bites, you can’t beat the quality and flavor of good European pork.
When I was shopping at Carrefour they had several varieties of Heinz BBQ sauce. What the heck! I took the “Classic” variety because the “Sweet” sounded eerie.
Surprisingly, the color and thickness of the sauce reminded me of my father’s homemade barbecue sauce, but it wasn’t. Still it was okay for a bottled sauce. I served the ribs with leftover ratatouille.
3 slabs pork ribs
Salt and pepper
Sprinkle the salt, pepper, garlic powder, rosemary, cumin on both sides of the ribs and rub in. Refrigerate the ribs for at least 2 hours.
Heat the grill on high with all burners on for about 15 minutes. Turn off half the burners, quickly brown both sides of the ribs, then place the ribs on the cold side of the grill, close the cover and roast for about 1 1/2 hours.
Brush the ribs with barbecue sauce and continue to roast for another 30 minutes, brushing with sauce and turning them every 10 minutes.