Fresh off the press

For the last three and a half years, I’ve been commuting to work, 4-5 days a week, on public transit.  The ride is about 1 hour each way and throughout the years, I’ve gotten to know the route quite well.  I know which door to use to get onto the train so that when it stops, I get off right next to the escalator.  I know which bus line-up to get into that will get me on the bus the quickest.  I know all the houses on the streets and all the new shops and restaurants that pop up from all the mindless staring out the window I do to avoid eye contact with the other commuters.  I even know some of the regulars that ride the transit with me everyday as if sharing this daily routine makes us friends, after all we do have something in common – getting where we need to be on time.  Needless to say, I’ve had to find ways to amuse myself on this journey to and from work everyday.  On days that I’m alert enough, I take one of those free newspapers that are handed out at the train station entrances and bus line-ups.  This isn’t so that I can read the day-old news that I already saw the night before or that I can read online during my lunch break.  It’s mainly to do the crosswords or sudoko.  But if I’m lucky, there may be a new recipe for me to try.  I’ve tried a handful of recipes and most of them (e.g. Shepherd’s pie and authentic Chinese steamed fish) have been “good for the rotation” as my husband would put it for recipes that make the cut.  My new favourite is ribs with coffee BBQ sauce.

The ingredients.

Marinating

Ribs with coffee BBQ sauce

So, the next time you’re rushing to catch the train or bus, grab a free copy of one of these newspapers.  You never know, it may contain your menu for the night.

Recipe (adapted from the Metro news):

  • 2 cups (500 mL) brewed coffee
  • 1 cup (250 mL) fancy molasses
  • 1/2 cup (125 mL) mango chutney
  • 1/2 cup (125 mL) apple cider vinegar
  • 1/2 cup (125 mL) ketchup
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) hot pepper sauce
  • 4 racks (~4 lbs/2 kg) pork baby back ribs
  1. Combine coffee, molasses, chutney, vinegar, ketchup, Worcestershire sauce, salt and hot sauce in a saucepan.
  2. Bring to boil.
  3. Reduce heat and simmer for ~15 minutes.
  4. Meanwhile, cut ribs into 2-rib portions and place in large roasting pan.
  5. Pour sauce over ribs and turn to coat.
  6. Let cool ~10-15 minutes.
  7. Cover with foil and refrigerate for at least 2 hours or up to 12 hours.
  8. Bake, covered at 325°F (160°C) for 1 hour.
  9. Uncover and turn ribs, cover and bake for~30 minutes or until meat almost falls off the bone.
  10. Remove ribs to serving platter.
  11. Spoon off fat from sauce and pour into bowl; serve with ribs.
  12. Eat!

Notes and Tips:

If you’re only cooking for 2, you have half the recipe, or just have a lot of leftovers.  If you are like my husband and think addition of coffee makes it “fancy”, just substitute it with water.  You can also use cooking molasses and cider vinegar as substitutes.

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4 thoughts on “Fresh off the press

  1. Pingback: Break from cooking « trials in food

  2. Pingback: Date night | trials in food

  3. Pingback: Simple steamed fish « trials in food

  4. Pingback: Mother’s Day dinner | trials in food

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