HAPPY THANKSGIVING FOLKS

Thanks Giving happened last weekend and Monica and I joined a few of my colleagues for a pleasant friends giving. We obviously enjoyed all the thanksgiving staples such as stuffing, brussel sprouts, cranberry sauce, pumpkin pie and apple pie, but instead of using the regular old turkey as a protein source, I and Joe decided to switch up the tradition by making ribs and duck.

I was responsible for the ribs while Joe took the lead on the duck and both worked out very well. My approach for the ribs was to do a 24 hour marinade in teriyaki and roasted sesame oil with a light dusting of dry rub. After the flavours had the opportunity to develop I transferred the ribs to a metal foil which I baked at 250 degrees for 4 hours. The final product was properly cooked ribs that fell off the bone without restraint which we all had the opportunity to enjoy. Joe’s duck was also wonderful and he was left with a grand amount of left overs to enjoy over the following week.

The recipe I used was very easy to follow, however it is imperative to have proper preparation time as the most important part is to allow the meat enough time to absorb flavours and to cook throughly. For this recipe I give a 5/10 for difficulty simply as it is necessary to be conscious of your time management.