I was reading Eat Live Run the other day, and came across photos of the cayenne-cinnamon ribs she made. Drool. And since I know she's a Savannah girl, and that she LOVED this recipe from Steamy Kitchen, I had to try it out. After all, when in the South... eat BBQ.
I have never had such a big hunk of meat in my hands before. (That's what she said! Bwahahaha.) I followed the instructions and removed the membrane, which is supposed to make the ribs more tender. I was squeamish at first about it, but then when I started pulling on the membrane with my hands, I found its removal to be extremely satisfying. It was much like removing those peel-off facials... don't you love it?
My favorite step? Coating it in maple syrup to put under the broiler. I think that every single girl should keep pure maple syrup on-hand. [Don't even bother buying the other stuff. Pure maple syrup is what you'll need for baking and cooking, and it's great on top of your pancakes/waffles/French toast. I grew up on Aunt Jemima "Lite", but being on my own I don't need multiple bottles of syrup. Pure maple, without all the weird chemicals and fake sweeteners, is perfection.]
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Cayenne Cinnamon Ribs w/Maple Glaze! |
It feels good to post about cooking again. I feel like I deviated from my cooking/sewing/etc. attempts for a while, what with the studying and all. Yesterday's constant rain kept me indoors, so I accomplished all the cleaning I normally save for Sundays. And I'm talking LOTS of cleaning... bathrooms included! So to have some extra time today to whip up something to share with you all? I'm smiling ear to ear.
P.S. I used six more coupons shopping today, and decided my goal of using 100 before I'm 30 is way too easy. So I've raised it to 1000!!!
Speaking of pure maple syrup, I used to to make Bananas Foster for Elijah. I always thought it was the rum that gave it that extra yummy flavor, but it was JUST as good (if not better!) using just bananas, butter, and maple syrup.
ReplyDeleteI just love maple syrup. :) It's so good on ANYTHING. I've always poured syrup on my smoky link sausages too.
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