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.
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.
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.