Wednesday, June 10, 2009

Cooked: Haitian Spareribs

I know, I know ribs again, but they were on sale & call me B.O.B. (Baller on a budget). Aside from Korean, Mongolian & Chinese BBQ I don't like barbeque. The smoky flavor gets to me & although I can tolerate a sweet sauce I can do without it. Haitians, well Islanders usually boil the ribs before hand, some Latin cultures too, Costillas they call them. Then roast in a thick sauce.

I chose to skip the boiling process to keep my ribs whole. Nice & tight. My family likes to use a mix of mayo, mustard & tomato paste as the thickener. I once again helped myself to Dan's Jamaica Me Crazy spices & mashed some garlic, oregano & mixed with some of the virgin (olive oil) & made a mojo sauce. Then it was off to the oven.

I found this Ore-Ida Steam n' Mash at the 99 Cent Only store, thinking heck it'll save me some time & costs me a buck.... EW that stuff was so gnarly! It looked just like diced up frozen potatoes but tasted just like powdered boxed ones with nasty processed cheese, definitely not worth the buck, 11 minute cook time & the damn near steam burn I got opening that puppy. Gross!

The ribs on the other hand were slam-MING!