getting primal with pork ribs and tomatillo salsa

i don't have any pictures of this meal, since the evening was so beautiful and i didn't want to ruin the moment by saying "don't eat that until i've photographed it," to geoff. so you'll just have to endure the view from our deck instead.


several pounds of pork ribs with or without bones. i prefer the savagery of bones, but geoff disagrees.

2-3 cans of cheap beer. schaefer is the brew of choice at the moment.

coat ribs with salt and pepper and steam them in the beer until the meat is very tender, at least an hour.

generously coat with barbecue sauce (see previous post) and sear them on the grill.

snarling, eat them quickly, before someone else does.


serve with salsa:


shot june 4

place in a bowl:
8-12 tomatillos, diced
6-8 of the best tomatoes you can find; no small feat in New England this time of year, but possible, diced
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 each red and yellow peppers,chopped
1 poblano pepper, chopped
1 serrano chile, finely chopped (optional heat)

in a separate bowl combine:
3 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons of honey - more if you like the dressing sweet, less if you prefer it tart (or you found some decent tomatoes)
1 teaspoon adobo seasoning if you can find it - or make your own combining black pepper, cayenne, mexican oregano, and cumin. taste it before you combine it with the chopped vegetables to make sure that it's not too sweet or tart.

mix ingredients together and serve with or without chips