Ribs and Potatoes Redux
Last year (or maybe slightly beyond a year ago), I made baby-back pork ribs. I followed a recipe from the Gourmet cookbook for so-called “Chinese” style ribs. It seemed to me at the time, to go well with potato latkes.
This time around, I followed Gourmet’s recipe for latkes, and we had a delicious meal.
The ribs get marinated in sugar, soy sauce, ginger, garlic, and sherry; ketchup is added as a sweetener and for its red color. The ribs are always tasty.
For me, however, the real treat were the pancakes of potato and onion that weren’t pressed together; instead, I just dropped them in, and the resulting texture was superlative. Really, really delicious. The “secret” if there was one, for me, was a three-fold one:
- use butter with the oil,
- don’t use too much egg (in comparison, my homemade recipe was always too eggy compared to this),
- really, really, really squeeze-out the water with a towel!
Yes, and in addition to this, I made a keylime pie. Maybe I’ll get a photo of that still…
Filed by MessyChef at January 30th, 2008 under In the Kitchen