Expect wait...full stop…ouch ouch…massive stomach cramps kicked in. You can imagine my tummy had only been digesting beans, sprouts, tofu and veggies for six months...this was a fair effort if you ask me…so the shock of the ribs had me lying down on the booth for 30 minutes cramping and then went home to the have a double dose of Alka-Seltzer. It was worth it though, and never again have I gone down any extreme food path like that.
I love my meat and love animals, but if I trace my genes back to the caveman I was a hunter and not a gatherer. I like wearing leather so I feel that I cannot feel bad for eating meat and then go around wearing nice leather shoes and handbags…I now have a lovely friendship with ribs and all meat. My stomach is now accustomed to eating everything in moderation, and I’m far happier. It was a painful lesson I learned that day, but I can say with sincerity, especially to the kids, that yes we can eat everything, even if it’s junk food, but in moderation…
Enough of my babbling…let’s cook up some RIBS…
Ingredients for the BBQ ribs:
3 racks of pork ribs
The ones you are seeing in the photos of my recipe have been pre-marinated, from the butcher, with soy and honey…I place them in the sheet pan and rebase them with hoisin sauce…I love the flavor.
I use very little oil in my stir-fry, and to keep the veggies from burning I add a bit of water…I keep the flavours simple since the BBQ ribs already have a strong flavour… I make a stir-fry with whatever I have at home (so any veggies you have will do.)
Salt & pepper