Just a few Food for Thoughts ago in our Restaurant Round-up, Nancy Leson mentioned the cumin-chili ribs at Seattle's Stateside Restaurant. They sounded so good that for a brief, madcap moment, I actually considered making the schlep north from the City of Destiny.
But then, in a flash of ribbitty serendipity, I didn't have to.
Because there they were in Mandy Lee's hilariously profane Ladyandpups food blog -- where we got that great homemade pastrami recipe. These Northern Chinese back ribs were every bit as good. They're first marinated a few hours in soy, ginger, crushed star anise, brown sugar and salt. Then, steam for 40 minutes. Cut the rack into individual ribs, sprinkle with flour and brown quickly in a little oil. Finish by tossing in lightly sauteed garlic, ginger, chilies and cumin.
Sound good? Here's the full recipe. Which Nancy claimed was unclear in parts. I thought Lee's directions were simplicity itself and that Nancy was just a big crybaby. Take a look and see what you think.
We both admitted chickening out on the amount of cumin and chilies Mandy calls for -- and that she was right in the first place and next time we're going all-in with those ingredients.
"...any form of scanty meats adhering to a disproportionate amount of bones, that requires bare hands and sheer fangs to tear down, I’m there. " – Mandy Lee
