Hey! It’s me! It’s been a while, and for that I apologize. Life caught up with me, but with the seasons changing I am drawn even more to the kitchen. I love it when the mornings are crisp and the evenings are perfect to be standing at the stove or enjoying smells coming from the oven. I’ve been making stock, bread, all kinds of things that we’re going to talk about. Today, however, we’re talking about ribs. Riblets. The teeny and delicious version of spare ribs that are perfect for dinner for two, or for a crowd around a TV blasting sports.
I was looking for something to do with some delicious pork ribs that was different than your average rib-fare. I thought about Korean BBQ, which is awesome, but done a lot. I thought about Mexican ribs, but then I’d just want to throw them in a yummy stew which is delicious, but not necessarily UNIQUE.
Then, I saw the fennel seeds and it all started to come together.
C’mon, y’all, let’s get some ribs!
We’ve talked about pork spare ribs before, and they’re one of my favorite cuts on the hog. I find them to be more flavorful than baby-back ribs, but even if that’s your preference you can make this work. We’re going to get these fantastic slabs of ribs, and have them cut into … well, smaller slabs of ribs.
I am fortunate to be able to get my spare rib(lets) locally from a provider who already has them cut into these bite-size wonders, but if you don’t, don’t despair! Pick out your slab of ribs and just call over the butcher or meat counter man, and tell him you’d like your slab of ribs cut up. These riblets I’m using are sliced the long way, AGAINST the grain of the rib bones, so one normal slab of ribs can turn into three or four, thin, strips of ribs. That’s what you want. Two, two-and-a-half inches per strip is perfect. They’ll do this for you, and probably at no charge.
Don’t try to cut them up at home unless you have a spare band saw laying around that you feel like taking apart and scrubbing when you’re done, you know, carving up pork. Just have your provider do it and you will be very glad you did.
The long and short of this super-delicious version of Tuscan pork riblets, is that it occurred to me almost as they were finished, that they are an excellent finger food. Who needs buffalo wings when you can have delicious roasted pork? Imagine these on your playoff party spread or as a unique treat to bring to that holiday pot-luck. Folks will be banging down your door to ask you how you did it — and then, because you and I are friends, see, you can send ’em here and we’ll all be friends together!
Great for a simple dinner, great for a treat for a crowd, a snack, and they’re fantastic the second day, too. Tuscan (Italian) Riblets. You know you want to try them, and I can’t wait to hear what you think of them! Let’s do it!