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"What's for Dinner Honey?"

What's Pete smoking?  No, not that...

Betty counts on Pete Dickason to give us the manly side of "What's for Dinner Honey?"  He's a localvore, a wine connoisseur, a Farmers Market Foodie and boy, he makes a mean man meal.  He's fired up his Lyfe Tyme smoker again and brings us this:


Happy Spring {unless you're the pig} Ribs from Pete Dickason

Country style pork ribs {ask your butcher}
dried lemon peel {available at the Fresh Market}
rosemary
dried peppers {any kind of dried peppers work, hot ones in moderation, depends on your audience}
sal
dried onions
fennel seed

Dry rub the pork and let it sit for a few hours. Cook 1 1/2 hours over smokey fire at 250 degrees.

Take it off the fire, add a marinade,  and wrap it in foil. BBQ sauce works but Goya makes a great marinade called Mojo Chipotle. The Fruit Center sells a balsamic glaze called Blaze that's pretty good. I found a glaze in Italy called 'Leonardi Crema di Aceto Balsamico di Modena', hauled it back to Hingham then re-found it at Williams Sonoma.

Cook another hour and a half, at 350.  

This will come off the grill and fall apart like the Red Sox in August {ouch!}.  Drizzle with a Balsamic vinegar reduction and have some crusty bread handy.


Balsamic Vinegar Reduction


1 bottle of balsamic vinegar-the better the vinegar, the better the taste.
1/2 teaspoon of refined sugar

Pour vinegar into a sauce pan. Turn the heat to high and wait for the vinegar to begin to boil.  Reduce the temperature of the burner to medium.

Whisk constantly.  Add sugar and stir until dissolved.  Continue simmering, and whisking uncovered, until 75% of the vinegar has evaporated.

The reduction is done if it is thickened to the consistency of syrup. Remove from heat and allow to cool.