Pork RIBBBBBS

One thing I love about going to visit my Mom is not just her company and the beautiful mountains, rivers and lakes of the smokey mountains, BUTT the butcher. The first time I went there with her I had to use the restroom and in order to get to it I had to pass a huge pig hanging from the ceiling, draining of blood. For all you non-meat eaters suck it up; it's life. Anyways...the meat from this place actually tastes like meat is supposed to with out the price of whole foods digging in your pocket. So now when I visit I tend to stock up on meat, freeze it and take it on the plane with me. It's funny going through security but they don't seem to mind.

One thing I learned from a great cook is that there is a covering on the back side of ribs (which is the portion that rests against the organs) has a membranous skin that should be removed. It's pretty easy to do with a fork orcut a piece and peel it back. It allows the meat to absorb more flavor from the marinade and be more tender after cooking without getting that chewy skin. Sorry I don't have a photo of it.

I marinaded them the day before cooking.

Marinade

2-3 tbsp finely shredded ginger
3 cloves garlic chopped
1/2 cup soy sauce
1/4 cane vinegar
1 tsp fresh cracked black
optional
1 bunch chopped scallions
I didn't have any to use
1/4 honey if you want a more glazed meat

cover the meat well rubbing all that goodness into the ribs and put it in the fridge. At some point you should take it out and rotate so that they don't dry out and the meat resting on the top gets some more marinade action.

preheat oven to broil
I cinched them on both sides then turned the temperature down to 325 to cook slower.
These are great! on the grill. And if I wasn't rushing them I probably would have cooked them at 325-350 the whole time to induce fall off the bone syndrome. If you have left over marinade put it in a pan and cook with extra soy and honey and pour over the meat (if you didn't glaze the meat with it while cooking).