Last night I prepared a simple dinner of pork ribs, roasted vegetables, and salad.
Romaine lettuce with bell peppers and tomatoes. No dressing, only salt and pepper. The tomatoes were from a family friend and his tomatoes have consistently been some of the best I’ve ever eaten. I usually take them with just a wee bit of sugar sprinkled on, a most pleasurable habit I picked up in Hong Kong, as the sugar beautifully complements the natural sweetness of the tomatoes themselves. It is interesting how layering ingredients within the same category of taste can often enhance or accentuate flavors just as well as adding those of different tastes (i.e. salty).
Roasted vegetables — pumpkin, zucchini, carrots, and onions tossed with olive oil, salt, and rosemary. Sat in the oven along with the ribs at 375F for about 30 mins, tossed around a couple times. Beautiful colors to celebrate the coming of fall. I also toasted the pumpkin seeds with salt, cumin, and chili powder. My brother proclaimed them pretty damn good, which I interpreted as awesome since food praise from him is hard to come by. In a good way.
Meaty porky ribs. Dad gave them a heavy dry rub of salt, pepper, and meat seasoning the night before. I haphazardly made a vinegar-based glaze, not wanting to rely on the premade stuff even at the expense of a less flavorful sauce. Among the sundry ingredients were balsamic vinegar, mustard, maple syrup, orange juice, fresh lime juice, hoisin sauce, soy sauce, garlic, and minced scallions and jalapeno peppers. In the oven at 375F for about an hour and half in total. Sauce turned out plenty tart and mildly sweet, marrying well with the peppery rub. All in all, solidly palatable stuff.