PARTY HEARTY
Individual commitment to a group effort — that is what makes a team work, a company work,
a society work, a civilization work. ~Vince Lombardi (1913 – 1970)
PART OF SUPER BOWL XLIV MENU
ON WITH THE RIBS!
Commitment to a party is what makes a household work preparing for the fun ahead. All hands on deck for cooking for the festivities next weekend!
Super Bowls seem to cater to finger food. I guess that’s so you can hold food in one hand and drink in the other. This sparerib preparation is easy, all of of the added flavoring being in the marinade. The longer you marinate it, the deeper the flavor will be. Begin right away so, come Sunday, you’ll have the ribs people will fight over.
Select a pan with a cover that the ribs will fit in without folding them over. If you’re cooking for a crowd, use a turkey roaster with lid. You could use a disposable foil pan with plastic wrap to cover, but I always feel that the meat absorbs the taste of the aluminum. Check out the local Goodwill or Salvation Army store for inexpensive pans. Recycling is always a good idea. Or maybe a neighbor has something you can borrow.
Supermarket wine and beer is fine for a marinade. Don’t use the good imported stuff; save that for drinking. Quantities will vary, depending upon how many people and how much other food you are serving. Ribs are great as leftovers for dinner or to take to work for lunch (even good cold), so you can’t go wrong if you make more rather than less. This marinade can also be used for chicken, wings or other parts. Vary the cooking time accordingly. Tomorrow I’ll give you a different marinade for chicken wings, and you can use this marinade and that cooking time.
You can easily make these ribs to serve one or two, just decrease each of the major ingredients to 1/2 cup; Worchestershire sauce, thyme & hot sauce to 1 tablespoon; and 1 bay leaf, garlic clove & peppercorn.
PREPARATIONS LISTED ON LEFT SIDEBAR
