Rooftop Ribs
by Annemarie Ahearn
In most parts of the country, around this time of year, people invite friends over to their homes, bring the lawn furniture out of the garage and light up the grill. In New York City, we climb up the fire escape with a blanket or a folding chair and a plastic bag filled with food made in our miniscule kitchens. I’m still trying to figure out where all that rent money goes. Anyhow, the trouble for many of us, besides avoiding the superintendent who insists it’s my friends who are leaving beer cans on the roof, is that there’s no conceivable way to execute a meal without some sort of outdoor kitchen. Some of you lucky people have a portable mini grill that cooks two or three burgers at a time. Those living far enough out of Manhattan may even have a porch and a real grill that hosts a half dozen steaks or even a rack of ribs. Now that’s living. But me, all I got is an oven no larger than a breadbox and a strong will when it comes to the consumption of meat. Just because us city folk opted out of the suburbs doesn’t mean we’re not entitled to enjoy a rib or two in the great outdoors, even if it’s atop a maze of concrete.
Oven Roasted Spareribs and Plum Chutney
(Serves 6)
2 racks of spareribs
For the marinade:
1 tablespoon kosher salt
1 teaspoon fresh ground pepper
3 tablespoons honey
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon cayenne pepper
1/2 cup soy sauce, 1/2 cup sherry
1/4 cup sesame oil
For the chutney:
4 plums, sliced in half moons
2 tablespoons sesame oil
1 tablespoon sherry vinegar
3 green onions, chopped in thin rounds
Sesame seeds, salt and pepper to taste
In a large bowl, combine honey, garlic, ginger, cayenne, soy sauce, sherry and sesame oil. Salt and pepper the spareribs and transfer to a plastic bag, with the marinade. Refrigerate for at least two hours, up to a day. Preheat oven to 300 degrees. Place ribs in foil-lined dish; cover with marinade. Cover with foil and cook for 1 1/2 hours. Remove foil and turn up the heat to 350 degrees. Remove from oven, let cool, and slice between the ribs. Serve two to each person and accompany with plum chutney. To make the chutney, combine the sesame oil, sherry vinegar, salt, pepper and green onions in a mixing bowl and toss. Add plums and toss again. Garnish with sesame seeds. Set aside.
Oven Roasted Spareribs and Plum Chutney
(Serves 6)
2 racks of spareribs
For the marinade:
1 tablespoon kosher salt
1 teaspoon fresh ground pepper
3 tablespoons honey
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon cayenne pepper
1/2 cup soy sauce, 1/2 cup sherry
1/4 cup sesame oil
For the chutney:
4 plums, sliced in half moons
2 tablespoons sesame oil
1 tablespoon sherry vinegar
3 green onions, chopped in thin rounds
Sesame seeds, salt and pepper to taste
In a large bowl, combine honey, garlic, ginger, cayenne, soy sauce, sherry and sesame oil. Salt and pepper the spareribs and transfer to a plastic bag, with the marinade. Refrigerate for at least two hours, up to a day. Preheat oven to 300 degrees. Place ribs in foil-lined dish; cover with marinade. Cover with foil and cook for 1 1/2 hours. Remove foil and turn up the heat to 350 degrees. Remove from oven, let cool, and slice between the ribs. Serve two to each person and accompany with plum chutney. To make the chutney, combine the sesame oil, sherry vinegar, salt, pepper and green onions in a mixing bowl and toss. Add plums and toss again. Garnish with sesame seeds. Set aside.
