tomato baked baby-backed ribs: one for every friend.

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Ribs. Not only for anchorman.

My Saturday morning began with revisiting my childhood, facilitated by the physical visitation of Powell River friends.
And just like a child, as we drove down to Bellingham to go to my favorite grocery store (Trader Joe's!), I let my mind wander. We traveled past mountains and wooded hills. My imagination flew in a way it hadn't in years -- through trees, fields, and craggy crevices --  and I dreamed of taking off, living in the woods, leaving it all, My Side of the Mountain style.  

After, it was time for ribs. There is nothing like holding a huge hunk of meat in your hands, one that you can mold to whatever flavors you desire. A large piece of meat, any kind, is like a blank canvas, one that can be painted with a multitude of ingredients. However, unlike the scary white blank-ness, the warm colour of ribs invites you to cover it in ooey-goodness, one that will please even the most elitist palette.   

It is hard to cook in someone elses kitchen. There is no instinctive grabbing for ingredients, no neat throwing tricks with cans, and no way of knowing what is stored/stocked/enjoyed by another for cooking. We went to my best friend's that night, able to meet with friends I hadn't seen in a while and honoured with her confidence to let me use her kitchen.

However, even with these difficulties, meat is almost always a hit. Ribs, even more of a popular dish -- you can never go wrong. Barbecue was historically the most popular means of cooking pork, however, I always find simmering it in a sauce is a means of maintaining the moisture in the flesh.

To make the most flavorful ribs, marinade them at least a day in advance, though it is not the most necessary thing when simmering in a thick sauce.

Tomato Baby-Backed Ribs

1 can of diced tomatoes
2 tbs. granulated body
1/4 c. white wine vinegar
2 tbs. dried oregano
1 tsp. dried sage
1 tsp. ground black pepper
1 tsp. paprika
salt, to taste
3 garlic cloves, minced
1/4 c. fresh basil leaves
1/4 c. chorizo sausage, chopped
1 rack baby back ribs

1. Place the first nine ingredients in a blender and blend until smooth.

2. Mix the blended ingredients with basil and chorizo. Cover the ribs with the mix and marinade for a day in advance.

3. Preheat the oven to 425 F. Place the ribs in a baking pan and cover with tinfoil. Cook for 1/2 hour or until the ribs are cooked. Remove the tinfoil and cook uncovered for 15 minutes or until browned.

4. Serve with potatoes, and salad. Pour the sauce over the ribs and enough so that the potatoes can be dipped in it.

5. Pray. Eat. Enjoy. Give a rib to every friend. If there aren't enough, make more -- leftovers are never a bad thing.