Sweet & Spicy Spare Ribs with Pork Perfect
Paula: Do you have a spirit animal? Or, more to the point, do you have a Rib Spirit Animal? Mine would be a Memphis-style dry rub made with peppery red spices and a kiss of brown sugar. My go-to technique, two hours over a wood-infused fire followed by two hours in a low oven, works perfectly every time.
Scott: Are you implying that one can have a multitude of spirit animals classified by bone type? Because I am intrigued by that possibility.
Paula: I’m not sure what I was implying. I guess I was thinking of rib preferences as a sort of personality test, like the ones my kids do online that reveal whether you’re Hermione Granger or Ron Weasley, or if you’re in the Slytherin or Hufflepuff house. But I digress: I think finishing ribs in the oven, wrapped up to preserve moisture, is brilliant because the low heat allows the meat to gently braise in the seasoned juices. Plus it gives you a couple hours to round out the rest of the meal.
Scott: I’m Hufflepuff all the way. I can’t wait for your next book, Slow Cooking Magic For Muggles. Everyone certainly did seem to eat very well in all the Harry Potter movies. Those long tables...
Paula: Um, pass the Cholula and cold rosé, please.