Better than Baton Rouge

That's my current claim regarding my ribs. Baton Rouge is a Candian restaurant chain that specializes in ribs. Most people rave about them. I happen to think they're not all that special. But first, a little backstory. Magic at my place tomorrow night. The attendees will be myself, Null, Nail, Optimist Prime and two lackeys. Since we need food, and we've abused Nail's lovely wife the past couple of weeks, I figured I'd throw my name into the hat. I've been wanting to do this for a while anyways.

On the menu, we have ribs. Not just any ribs, but the Serdic family recipe for ribs. As you can see on the left, we have the basic starting point; ribs, half an onion, celery, carrot, 5 cloves of garlic and some cilantro which isn't pictured. I will mention I drove through the rain, construction and rush hour traffic to get to the Butchery in Bell's Corners. It's my lucky day; back ribs on sale! Righteous.

First things first. Bring the water in the stock pot up to a boil, and add the veggies, along with salt and pepper. Ideally, the water should just cover the ribs when they're put in. Reduce the water to a low boil, and let the ribs simmer for about 45 minutes or so. In the mean time, I was able to prepare the filling for the springrolls by running the garlic, ginger and cilantro through the food processor, followed by the cabbage and carrots in another batch.

I pulled the ribs off the heat and let them sit while I sauteed the spring roll veggies. The ribs got chopped up and covered in garlic sauce. They're resting in the fridge for now, and I'll pull them out tomorrow and bake them for 30-40 minutes in the oven. Finally, I cooked up the pork for the spring rolls and then precooked the rice for frying. All that's left now is to make and bake the spring rolls, as well as fry up the chicken and the rice. All total, I did about 2 hours of prep work tonight, which should make things fairly a snap tomorrow.

I will apologize in advance to Nail's lovely wife, whom shall be named Hammer, as well as Britgal and any other affected parties. I've used a prodigious amount of garlic, and it will probably be noticable afterwards.

Addendum: I'm trying figure out what, if anything, I can do with the left over rib water. It is pretty much the basis of a stock. Perhaps a call to Serddad tomorrow will offer some ideas.