Yep Ole Broken Tap is cooking...with an oven and everything. Now for those of you that don't know, my cooking skills are not very good. In fact the last time I cooked it was a disaster. It was of Lamb Casserole and how could anyone mess up a casserole?
Well the cooking instructions said buy minced meat, at which I did. I followed every instruction to a T but it never said a word about most mince meat being pre-cooked. Apparently they think everyone has gotten that minced meat memo. Sorry I was in diesel tech school when that memo was passed in home economics class! So my casserole came out...well...entirely raw. Despite having lamb in it (insert shameless promotional post for lamb meat here as I am a sheep farmer) it did not taste good. I doubt even a coyote would have ate that stuff!
But today my Grandmother said she wanted Baby Back Ribs, and by golly when my 84 year old Grandmother, who lives by herself right across the road from me wants something, she gets it. After all if it wasn't for her, the farm would have been gone years ago. She's a good woman!
So what's for supper?
Well I made some stuff called German Potato Salad which is red potatoes sliced thin and mixed with an assortment of bacon, onions, flour and vinegar, topped with tarragon leaves and a hint of cinnamon. For garnish on that I used fresh slices of lemon arranged on the side and added rosemary sprigs for color and appeal!
Next to that is desert. Granted the dessert is pre-bought Tarimsu with fresh whip cream added to the top in a dollop, some tastefully arranged fresh peach slices in a semi-circle with another sprig of rosemary added for color and garnish.
As for the ribs. I used a special marinade that was a few weeks in the making...literally! Now I might not be able to cook but this good ole boy can cook up some mean mash if you know what I mean.
That was mixed with brown sugar, honey, ginger, cinnamon and nutmeg, basted and marinaded for the past 4 hours in the refrigerator. I roasted the ribs in the oven for 20 minutes per side and then finished them off on the barbecue grill.
Will it taste okay? I have no idea as I am not a cook, but I am afraid the heat and flames might flash off the nearly pure alcohol from my mash. We will see if you can still taste it when I am done. Even if it does not taste good, it looks good!
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