Atomic Nerds

Since a goodly portion of our blogroll has noted with some disappointment the onset of colder weather and generally winter-like conditions, it seemed a good time offer some comfort food that’ll stick to your ribs through the most blustery of nights, even though we’ve only had a handful of days where the temps got below the 60s so far this season. Be forewarned, this recipe originally billed itself as serving four. I suspect this was a miscommunication as it is filling enough, and in quantity enough to serve four teenagers. Or Marines. It’s a lot of damn food, ok? Right, here we go.

4lbs country spareribs
1 cup chicken stock
3 medium carrots cut into 1/2″ chunks
2 cups coarsley chopped onions
1lb potatoes (yukon gold preferred, but reds work pretty well as well) peeled and diced large or quartered depending on the size of the spud
1/2 lb turnips, peeled and quartered
2 (or lots more to taste) large cloves garlic, peeled and roughly chopped
Salt & Pepper to taste
Thyme (1 sprig fresh, eyeball to taste if using dried)

Fire up the broiler to hot and brown the pork on all sides – save any fat and grease that renders out. About 4″ from the heat does nicely. Preheat the oven to 350F. Combine all the veggies in a 5 1/2 qt Dutch oven with some salt and pepper. Put the pork on top of the plant matter, and drizzle in the fat from browning. Add 1/4 – 1/2 cup of the stock to keep things from burning, put the thyme on top of the pork, lid it up, and chuck it in the oven for 2-3 hours. Peek in every now and then, and if things are looking a bit dry, add more of the stock.

Serve with spicy mustard or horseradish, and note with wonderment how what looked like a pretty reasonably sized portion when you first sat down is suddenly multiplying of its own volition on your plate while you loosen your belt. Start looking for friends and family to pawn the leftovers off to. Sigh contentedly and park in front of a fire or heater, or under a blanket with a good book. Ignore any ghosts who may appear, they’re just a bit of underdone potato.

Posted Food |