I am finishing the bottle from last night of this Catena Cabernet Sauvignon 2003 from Argentina (that we opened last night for “Open That Bottle” night). I have been cooking all day and everything smells savoury and delicious.
I started barbecue ribs at noon today and they are in the final stage of preparation. (I start by making a spicy rub which I apply to the ribs and let sit at room temperature for an hour.) Then, into a low-temperature oven (covered in foil) for 2 hours. Then, I take the foil off and bake for another 90 minutes. After that, I brush on a generous amount of barbecue sauce and bake another 90 additional minutes. Finally, I wrap the ribs in foil and place in a paper bag, wrap the bag tightly and let the ribs rest for another hour. It’s a long, slow process and worth every bite. These are fall-off-the-bone tender, but without the grease. . .and, because I had the oven going, I also baked an acorn squash and a loaf of bread. And, for dessert, I made a double batch of brown rice pudding. Meanwhile, I have hash browns cooking in a skillet. Yes, a big dinner, but one that will be comforting and delicious. Our son, Tommy and his girlfriend, Amanda, will join us shortly for a hearty feast.
Meanwhile, this wine is even better tonight than it was last night (see yesterday’s post). Full of ripe berries with touches of tobacco and graphite. This is a keeper. Cheers!