Earlier in the week aomeone pointed me over to a lovely food blog called The Hungry Mouse, which is full of wonderful things to do to meat (and some nice cakes I'm gonna try to). I decided to take advantage of a weekend my mom was away to cook up something nice for my dad and I.
I took this recipe for these fig and ginger ribs and decided to have a go. It's really simple; slather some pork in a disgusting-looking-but-wonderful-smelling mixture of fig preserves, ginger, salt and cider and apply heat!
They were really good on top of a parsnip and potato mash, which was also inspired by Ms. Mouse. The succulent pork flavors were really balanced with the caramelized fig-ness, and the ginger provided a nice contrast-y hot note. This was my first time cooking any really big meat dish and there was a bit of pressure because I was cooking for just my dad, who's a guy that knows a lot of things about cooking meat. But it all turned out really great! This might be the start of a series of posts about ribs and roasts and other protein-themed things.
I think this recipe could also work well with beef ribs, but with a stronger marinade; maybe something with a soy base for the liquid, so the fig is almost a back note. And then you could reduce the marinating liquid with the drippings and make a pretty kickin' sauce.
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