I first want to thank Ken and Susie for their hospitality. I was thrilled to do a cooking class for the Cedar Gables Inn in Napa. I had so much fun with the guests who participated in the cooking class. The food that the class prepared was tough and challenging, but they surprised me with a delightful four course meal. I can't just talk about the food, the wine from Venge Vineyards was, as always, a real treat. Kirk Venge' wines are truly what California is to me; bold, strong, earthy and great with many subtleties. I want to also thank Lin from Venge for helping out with the pairings, she helped make the class a success.
Next time you go to cook pork ribs, try simmering them in a well seasoned stock or water. Cook them for at least an hour and a half. Then transfer them to a BBQ. Sear the meat side first over the coals and then the flip them over and move them off the coals. I like to place my coals to one side of the BBQ, this way I can use direct and indirect heat. The ribs are pretty forgiving, but be careful if you use sugar or anything that has sugar in it. The sugar will cause the ribs to burn more easily. The indirect heat method will help keep the meat from burning.
I have been cooking for 22 years. I have always liked to experiment with food. This is my passion. My family is my Light. My Friends are my roots.
SFC BBQ Truck now on