As I sit and write this, It’s crazy to think that it’s Memorial Day weekend. We’ve all been quarantining at home for almost 3 months now, and the unofficial start to summer is falling flat. Personally, I live in a seasonal community where restaurants have brushed off the spring cobwebs and have a slight bounce in their step. Where the weather is still moody, but leans more towards warm than cold. Where a flip-flop may be worn instead of the boots we’ve worn for the last six months.
This year is obviously different, but we can still celebrate in a smallish big way. This weekend, my boyfriend and I are going to savor the classics with burger and fries one night and these ribs another. If you eat meat, these ribs are not to be missed, but if you don’t, this seasoning would also be great on beans, tofu or fish like salmon, swordfish or halibut.
(A side note about meat: please buy the highest quality you can afford. I’m lucky to be surrounded by farms and have great relationships with a handful of animal farmers who treat their animals with care + the utmost respect. We also have two local butchers so finding quality is not difficult. If you don’t have access to a farm or butcher, try to buy as organically or naturally as you can to provide your body with the best nutrition.)
Smoky, sweet and a lot of unami richness, it brings whatever you choose to another level. I know you won’t be disappointed.
1 dried chipotle pepper, stem and seeds removed
1 black garlic clove (or regular garlic clove)
2 tablespoons sea salt
1 tablespoon olive oil
2 teaspoons grainy mustard
1 teaspoon smoked paprika
1 teaspoon cinnamon
¼ teaspoon ground black pepper
In a small bowl, add the chipotle pepper and 1/4 cup of boiling hot water. Let the pepper reconstitute for 5-10 minutes before draining.
With a mortar and pestle, grind the chipotle pepper, garlic and sea salt together into a paste. Add the rest of your ingredients and grind until fully combined.
Rub all over the meat of your choosing, and let the meat and flavors marry for 30-60 minutes at room temperature before cooking.