A Movie, Ribs, and Fraunces Tavern

As is usual for a Monday after a race weekend, I was consumed with writing and editing. The latter for Last Turn Clubhouse, the former to help Murphy with a new column. With all that, my commentary on the Mosport race won't be done until tomorrow. It's back-to-back this week with another ALMS event in Detroit this coming Sunday. After that, there's a five week "layoff" until Petit Le Mans in Georgia in October.

Working for Murphy is heavy lifting, whether at the track, on the phone or via email, there's a lot of information to collect and check for the Bear. Today it took until the middle of the afternoon to get to the writing part.

With nothing worth watching on television, we put a DVD in the player, a fluffy little Sandra Bullock/Hugh Grant thing called Two Weeks Notice. Entertaining, but ordinary, at least until they went out to dinner in lower Manhattan at Fraunces Tavern, a favorite place. Fraunces is where General Washington said farewell to his officers on December 4, 1783. "With a heart full of love and gratitude, I now take leave of you. I most devoutly wish that your later days may be as prosperous as your former ones have been glorious and honorable." Good food, too. Expensive by most measures, I guess, but in Manhattan, not bad.

We raided the freezer for some ribs we'd previously spice rubbed, marinated and frozen. One of the Bear's recipes, he published it in July, when the ribs went into the freezer. We reminded ourselves tonight why it deserves a reprise:

The Bear’s Baby Backs

Here’s a simple little Baby Back Rib Recipe that will knock the socks off ‘em.

The idea is to do a nice spice rub for a unique taste that underlies your favorite sauce. The flavor of the rub will come through, adding a complexity that will have them saying…Mmmmm!

This is for two slabs, about 4 pounds of ribs. Increase or decrease as needed. (Or freeze some.) In a small bowl, combine one tablespoon each of:

Dried parsley
Dried thyme
Dried oregano
Dried paprika
Garlic Powder
Onion Powder
Sugar
Salt
Black Pepper
(If you use garlic salt and onion salt, dispense with the tablespoon of salt)

Cut the rib slabs in half, rub the spices into both sides of the ribs, brush on your favorite barbecue sauce, and wrap in foil that's been coated with a cooking oil spray. Put in the refrigerator overnight.

Pre-heat oven to 275°, put wrapped ribs on cookie sheet, and bake for three hours. Warm some more of your favorite barbeque sauce on the side. Unwrap ribs, divide onto plates, dollop on a bit more of that sauce, and serve. Serves 4-6.