The youngest spawn requested we have rib night. He wasn’t sure if he liked beef ribs, so we ended up having them two ways.
|It’s how we roll.|
|Braised beef short ribs over roasted poblano cheddar grits w/ refried pinto beans and sweet picked red onions & jalapenos.|
|Braised country style pork ribs over grits w/ refried mojo black beans and pickled onion/jalapeno.|
|We didn’t even bother to sit down to eat.|
So good in fact, that Farmer Ted is going to do the beef ribs as a special next week at his restaurant, and add it as a tapas to the party menu.
Pickled Red Onions & Jalapenos
2 limes, juice & zest
1/4 cup red wine vinegar
1/4 cup sugar
1 jalapeno, seed and sliced thin
1/2 small red onion, sliced thin
Bring the lime, vinegar and sugar to a boil. Take off the heat and let it cool for 5 or so minutes. Pour over the onions and jalapeno, and refrigerate for a few hours.
Next…Are everyone’s eyeballs the same size? And, other conversations with Farmer Ted.