After traveling in the USA for the last 2 weeks, and having the taste buds of a meat connoisseur, seeing as we produce grass-fed beef and lamb, I was expecting the food would be much the same as in Australia. Especially as I was traveling to New York City & Orlando Florida, we all know NYC through sex & the city and any American sitcom. The TV & film characters sit in restaurants and eat what appears to be fantastic food. I was fooled, I was expecting lots of steak, lamb cutlets and quality meals like you get served in Australia.
It didn’t take me long to work out that Americans prepare and serve food for the masses and those masses appear to be the cheap, convenient and ready-made fast food as is the catch cry when talking about America. We had a lovely first night meal at T.G.I Friday’s in their biggest restaurant in New York City on 7th Avenue, I chose the pork BBQ ribs, they were beautifully prepared and mouth-watering, this led me into a false sense of security as it was large and delicious. I only ordered half a serve and this was big enough. There is one of these restaurants in Australia, in fact in my home town at Marion Shopping Centre and they are in other states as well http://www.tgifridays.com.au/find-a-fridays
Americans call them appetizers, we call them Main Meals they are the size of mains and they give you pickles before dinner. You only have to eat these once to reject them every other time :-). I ordered the ribs as I didn’t see steak or lamb of any sort on the menu, lots of hamburgers with cheese. I chose the ribs as they have a less fat content and knowing the size of meals this was a smaller option after having traveling for over 24hrs to get to NYC.
2 slabs baby back ribs, 3-4 lbs total or 2 kilo
1 cup firmly packed light brown sugar
1/2 cup chili sauce
1/4 cup ketchup
1/4 cup dark rum
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
2 cloves garlic, crushed
1/8 teaspoon black pepper
1. Wrap each slab in double thickness of aluminum foil and place on a large pan. Bake at 350 degrees for 1-1/2 hours. Unwrap and drain drippings.
2. Return ribs to pan. Combine the remaining ingredients and pour over ribs, coating each one well. Marinate at room temperature for 1-2 hours; or cool, cover, and marinate overnight in refrigerator.
3. When ready to grill, lay ribs above medium-hot coals. Grill for 30 minutes, turning and basting with sauce about every 10 minutes