()* Tone.Are the Chef *() _TONY'S RIBS_

For some time now my mother and grandmother have floated a curiousity about what my cooking is like. Since hearing from some of the folks who've enjoyed my dishes, i get an occasional passive request.

For once i jumped on an impulse to relieve the ladies of their aprons and judging by their response, i can bet it won't be the last time i'm blocking the kitchen off.

Yesterday they got a chance to relax on some Saturday afternoon television while i mixed it up for an entre' speSHEal'



_Yellow Rice with Onions_

_Sided with Gandules and Chick Peas_

-AND-

Tone.Are's R I B S



It was a more than decent dinner. The rice i must say came out pretty good but with the beans i can concede that i didn't do well in hiding the taste of the sofrito (which isn't all too bad i don't think because i actually made the sofrito myself, so at least there is some integrity in that). The others complained it had too much pepper but according to my taste that wasn't an issue; i like my food spicy. THE RIBS though, we all agreed, were EXCELLENT with a capital E and an okey doke finger ring; pinky, ring and middle fingers to the sky!




TONE.ARE'S RIBS

So ya got cha ribs. Get you a pan, salt, crushed whole pepper, balsamic vineger, tyme, louisiana style hot sauce, and hickory BBQ sauce!

1. lay the fresh red rib flesh in the pan (make sure the shit aint frozen)
2. Shake a considerable amount of salt out over the ribs. Flip em and do it again!
3. Grind a nice layer of whole pepper up and down the ribs. Flip all that juicyness over and do it again.
4. Now let the ribs sit in the salt and pepper for some time (start on your rice or whatever else you are cooking, go to the store, whatever you want to do)
5. Return to your ribs and pour the balsamic vinegar over them. You want each piece to hold a puddle in its creases, and the excess to have flowed to the pan. Shuffle it even throughout the pan. Make sure they are sitting a quarter deep in the vinegar. Let it sit 5 minutes while the oven heats.
6. Flip the ribs so that the top side can marinate and now, slide the pan into the oven so that it may broil. Leave it for 1/2 hour.
7. Alas, you have managed to get some of the evening news in; you've turned the rice and the beans; open up the oven and take the pan out. Slowly pour out most of the vinegar so that you can still wet the tip of a fork, but no deeper than a centimeter.
8. Spread a squirt of hot sauce over each one of your juicy ribs.
9. Shower them with tyme.
10. Lather them with a shallacking of Hickory BBQ sauce.
11. Finally, cover your ribs with foil and return them to the oven for another hour.

Wallah!

***The main ingrediant to TONEARE's RIBS is TIME (not tyme, though that is important as well). Set aside some time to listen to music and read while you are cooking cuz you cant rush this shit.***

TONE.ARE's RIBS

Enjoy

-ToneAre