A Celebratory Dinner, with Roasted Spare Ribs.

It was our anniversary, so I wanted to make something special, yet easy. We love ribs, but I didn’t want to grill – instead, I made Elena’s ribs, and for sides I made a Rick Bayless rice, corn and chillies dish (for me), and mashed potatoes (for Harvey). It had been years since we had made a Julia Child drink that she called “A la Recherche du l’Orange Perdue,” so I ordered all the ingredients for that. To round out the meal, I also served a salad.

The orange cocktail involves combining dark rum, white vermouth, triple sec, fresh lime juice, Rose’s lime juice, orange marmalade, Angostura bitters and whole oranges and ice cubes in a blender, and whizzing it all to a pulp. You then strain it into a pitcher and pour into chilled glasses. It was delicious – like a very orange-y mai tai.

The ribs are sooo eay, and so delicious. Simply cut 2 slabs of spareribs into separate ribs, douse them with salt and freshly ground pepper, and cook them uncovered in two roasting pans at 325 degrees for about 2 hours, turning once or twice during that time, and removing rendered fat. This is one time you don’t want to use the more expensive baby back ribs – they are actually too meaty for this treatment, and won’t get crisp enough.

There’s no such thing as to too much salt and pepper
Some of the finished ribs

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