Happy Birthday, the Oxtail Soup is in the Freezer

We don't see our older son, Frank, as often as we'd like. He's started a new job and moved across town to West Hollywood so it isn't easy to coordinate our busy schedules. We miss our time together, especially the chance to have a meal and catch up. As a parent, one of my pleasures is cooking for the boys. Since Frank can't always come to us, we've worked out a way that the food can get to him.

When my mom moved back to California from Costa Rica, she didn't enjoy cooking any longer. Her apartment had a full kitchen but she pretty much survived on microwaved food. When she came to our house, we'd make her home-cooked meals but that wasn't often enough, only once every several months. In time we came up with a plan. Whenever we'd visit her, we'd fill her freezer with food I'd prepared so she'd have home-cooked meals whenever she wanted. Frank gets the benefit of that well-rehearsed system. As often as possible I try to do the same for him.

When he was growing up one of his favorite dishes was oxtail soup. Since his birthday is tomorrow, I thought that would be a nice addition to his freezer.

Oxtail Soup

Foods freeze well when a liquid coats the surface. Meat rubbed with olive oil survives freezing without any damage. Soups and stews do well because the food bits are submerged in liquid. The oxtail meat is succulent, but it takes several hours of braising to coax out all of its considerable flavor.

Yield: 4 servings
Time: 4 hours + overnight in the refrigerator

Ingredients

2 pounds oxtails (washed)
4 carrots (washed, ends trimmed, peeled, cut into 1" rounds)
8 garlic cloves (peeled, finely chopped)
2 medium yellow onions (peeled, ends trimmed, roughly chopped)
1 cup Italian parsley (washed, finely chopped)
30 whole peppercorns
2 cups mushrooms (washed, sliced) portabella, shiitake, or brown
2 medium tomatoes (washed)
3 ounces tomato paste (preferably an Italian brand like Cento)
1/4 pound green beans (ends trimmed, cut into 2" lengths)
1 small bunch spinach (ends trimmed, washed thoroughly, roughly chopped)
2 ears of corn (husks and silks removed, cut into 2" lengths or kernels removed from the cob)
Sea salt and pepper
Olive oil

Method

Pre-heat the oven to 350 degrees. Put the tomatoes on a Silpat sheet or piece of aluminum foil on a cookie sheet, drizzle with olive oil, and bake for 30 minutes. Remove, let cool, pull off the skin, and roughly chop. In a large dutch oven brown the oxtails with olive oil seasoned with sea salt and black pepper, remove from the pan, pour off the excess fat and lightly brown 2 carrots, 1 chopped onion, 4 garlic cloves, the Italian parsley, 20 whole peppercorns, and 1 cup of the mushroom slices. Return the oxtails to the pan along with the chopped roasted tomatoes and 8 cups of water. Cover and simmer for 3 hours or until the meat is falling off the bone.

Remove the oxtails from the liquid, let cool, remove the meat and discard the bones. Strain out the cooked vegetables and discard. Return the meat to the liquid and refrigerate overnight.

In the morning skim off and discard the fat. Lightly brown the remaining vegetables with olive oil and the 10 whole peppercorns. Add the meat and soup, stir in the tomato paste and simmer for 30 minutes. Taste and adjust the seasoning with sea salt. Serve with a fresh baguette, a plate of plain pasta or a mashed potato, and a salad.

Flowers, Flowers Everywhere

When I shop at farmers' markets I'm focused on the task at hand. I'm on the hunt for the freshest and finest produce in the market. I'm thinking about what I'm going to cook that night. I have my list. If I bump into a friend I'll talk for a minute or two, but mostly when I'm at the market I'm there to 'take care of business'.

For my wife, Michelle, the market is a very different experience. The visuals of the market are almost as important to her as what we buy to eat. While I'm comparing the price and quality of heirloom tomatoes, Michelle looks at the flowers. She knows well that the farmers' market is the best source of affordable freshly cut flowers.

On Sunday we have our routine: we walk counter-clockwise around the Palisades market so she can look at the wild roses, the day-glo dahlias, the bright yellow sunflowers, and when they're in season the delicate sweet peas and fragrant lilacs.

This past Sunday Michelle was out of town. Because I missed her, I took the time to look at the flowers. They really are as colorful and vital as she says. Next Sunday she'll be home and we can take our counter-clockwise tour of the market as always. I expect that I'll take a break from my shopping to enjoy the flowers with her.

A Custard Easier to Make Than Creme Brulee

One of the delights of living in the Pacific Palisades is being able to take daily walks along the beach. The walks are great for exercise but also to enjoy the way the beach, ocean, and sky look in the early morning. I have to admit that I would never have discovered the pleasures of walking on the beach had it not been for my wife. For Michelle taking a walk is as necessary as breathing. I think she learned the benefits of walking from her mom, Helen. Whenever we visit her parents in New Jersey, she and her mom head to the boardwalk to take a long walk. This is their way of catching up and clearing their minds before the day begins.

This morning we walked with our friends Janet, Kelly, and Annette. We hadn't seen Kelly for a month because she and her family had been in Europe. She told us that one of the high points of the trip was a crème brûlée she'd eaten in Paris. That dessert was so delicious she couldn't stop thinking about its perfect crust and flavorful custard.

The walk was a short one because we had early meetings but there was enough time to catch up about kids going off to college in the fall (UC Davis and Cooper's Union) and trips everyone had taken (Japan, Europe, and Sundance). Before we left the beach to head back to our cars, Kelly wanted me to tell her how to make crème brûlée.

I told her that, personally I thought that a traditional crème brûlée takes too much work and uses too many egg yolks. If she wanted a good recipe she could find one by googling it. I offered her my custard recipe that is easier to make and less artery-clogging.

Custard with Baked Plums

Any stone fruit--peaches, nectarines, cherries, apricots--will work as well as plums. Cherries would be pitted and halved. Peaches and nectarines cut into eighths.

Yield 4-6 servings
Time 90 minutes

Ingredients

2 eggs
1 cup heavy cream
1/2 cup + 1 tablespoon white sugar
1 teaspoon vanilla (optional)
4 ripe plums (washed, pitted, quartered)
1 tablespoon raw sugar
1 teaspoon sweet butter

Method

Preheat the oven to 350 degrees. Place the plum quarters on a Silpat sheet or piece of tin foil on a cookie sheet. Sprinkle the tops with raw sugar, then bake 30 minutes. Remove and let cool. Spatula up any liquid that accumulated on the Silpat and reserve to drizzle over the finished custard.

Beat together the eggs and 1/2 cup white sugar. Add the cream and (optional) vanilla and stir well. Butter a large 8" round oven-proof baking dish or 6 porcelain ramekins. Pour in the custard and put in the baked plum quarters. Add 1" of water to a large roasting pan. Put the custard into the water bath and bake for 30-60 minutes. Every 15 minutes rotate the baking dish and ramekins so they cook evenly. If the custard is browning too quickly, lay a piece of tin foil over the top The custard is done when it doesn't jiggle when lightly shaken.

Remove to cool on a wire rack. Drizzle with plum liquid. Refrigerate until just before serving. To make the sugar crust, dust with the tablespoon of white sugar, then heat with a kitchen torch until lightly browned. Serve immediately.

From Los Angeles to UC Davis with a Stop at San Francisco's Ferry Plaza Farmers' Market

On our way to UC Davis for our son Michael's freshman orientation, we first went to San Francisco. Taking I-5 we drove straight up the Central Valley with its seemingly endless miles of rich farmland, passing truck after truck filled to overflowing with California's bounty: tomatoes, cantaloupes, watermelons, squash, lettuce, onions... Like most Californians we love being on a road trip but nowadays we don't have the luxury of time so we usually fly when we travel. For this trip we had set aside five days and we relished a rare opportunity to get in the car and hit the road.

In San Francisco we stayed with Michelle's cousin Marii, her husband Ron, and their daughter Claire. Their house is in the Marina so we could take walks along the Bay within sight of the Golden Gate Bridge. Ron is a great cook and we decided that one night he, Michelle, and I would cook dinner for Michael, Marii, and Claire.

Saturday morning, while Michael slept in, we went to the Ferry Plaza Farmers' Market to prep the meal.

The last time I shopped at the market I was working for San Francisco based DotComix, a web animation site that imploded when the internet bubble popped in 2000. At that time, the farmers' market was across the street from the Ferry in a small parking lot. Now the market encircles the Ferry building and fills the Plaza on the southern end, giving the shoppers a clear view of the Bay Bridge.

For an appetizer Ron was going to barbeque skewers of Wagyu beef he'd ordered on-line from ADiRECT Foods. The night before we'd eaten at a neighborhood Japanese-fusion restaurant called Umami. We talked a lot about what created that extra flavor ("umami") that is neither sweet, bitter, sour, salty but something more. We knew using mushrooms was one way to create that extra flavor. At the market he found fresh morels that he wanted to try with the beef. For our part Michelle and I wanted to keep dinner as summer-friendly as possible so we focused on buying ingredients we could grill and use for salads. Dessert would be a Banana-Chocolate Chip Walnut Cake I'd made at home.

There were stand-outs at the market: large bunches of watercress from White Crane Springs Ranch, peaches and nectarines from Frog Hollow Farm, and Ella Bella Farm's broccoli di cicco (sprouted broccoli). We also bought corn, tomatoes, arugula, and Italian parsley. The market is such a treat. Even if you didn't need to shop, walking through the crowds and enjoying the visual experience of the waterfront setting is more than enough reason to come to the market.

Ironically we would have missed one of the best parts of the market if the forest fires weren't raging in California and Nevada. We were just about finished shopping when we were surprised to see our friends Val and Florence. They live a block away from us in LA. Florence is one of the most accomplished cooks I know. There was no one better to give us tips about the market. They were two days into a week-long vacation in Reno when the forest fires came close enough that they had to leave, as Val put it, "because it was raining ash." Having traveled frequently to San Francisco, Florence knew where to buy the best peaches--Frog Hollow Farm--and which vendors had the best prepared food.

We hadn't planned to eat at the market because we were on our way to Sausalito to have lunch with friends, but Florence insisted that we couldn't leave without sampling her favorites. Luckily there were four of us to share. There was lox, cream cheese and a slice of thick-cut tomato on sourdough bread topped with red onions and lavender sea salt from Cap'n Mike's Holy Smoked Salmon, toastadas de ceviche with shrimp and avocado from Primavera, and RoliRoti's porchetta sandwich, the crispy pork sliced to order by chef-owner Thomas Odermatt. Florence told us that the porchetta sandwich was just like the ones she loved in Rome. For us the porchetta sandwich was a highlight of our trip. With napkins in hand and our stomachs full, we thanked Florence and Val for their much-appreciated advice.

Claire had patiently endured our extra time at the market. We owed it to her to finish shopping quickly. While she ate a breakfast muffin from Downtown Bakery, I picked up a chicken from the Golden Gate Meat Company and a piece of Capricious cheese from Achadinha Cheese Company.

Later that afternoon Ron, Michelle, and I cooked our dinner, which included grilled chicken, sausages, and vegetables; a summer drink of white rum, mint, and limes that combines the best of a Mojito and a Caipirinha; Ron's skewers of Wagyu beef and morels were amazing, the morels' earthiness perfectly complimented the meat's buttery sweetness; chopped liver and egg salad; grilled lavash; arugula and carrot salad; chopped salad; watercress with grated Capricious cheese; and the banana chocolate chip walnut cake.

We had a wonderfully leisurely dinner with time to catch up about family, tell jokes, and talk about favorite movies. As a reward for my helping cook dinner, Claire made me a drawing in recognition of my "hard work and generosity." Appreciation is a great gift for anyone who cooks.

Of all the dishes we made, what Marii liked best was the chopped salad with grilled vegetables and Italian parsley. There will be more about the rest of the dinner in subsequent posts, but I wanted to start with Marii's favorite dish.

Summer's Best Chopped Salad

A salad with an infinite number of variations.

Yield 4 servings
Time 45 minutes

Ingredients

2 bunches Italian parsley (washed, finely chopped, leaves and stems)
1 large avocado (peeled, pit removed, roughly chopped)
4 carrots (washed, peeled, cut into 1/4" thick, 2" long slabs)
2 scallions (washed, ends trimmed)
4 ears of corn (husks and silks removed, washed)
1/2 pound broccoli (washed, ends trimmed, stems peeled, florets cut into 1/4" thick, 2" long slabs; if using sprouted broccoli grill whole)
1/2 pound string beans (washed, ends trimmed)
3-4 tablespoons olive oil
1/2 cup balsamic vinegar
Sea salt and pepper

Method

Put the chopped parsley and avocado into a large mixing bowl. Heat a barbecue grill. Drizzle olive oil on the vegetables, season with sea salt and pepper. Grill 5-10 minutes until lightly brown. If you don't have a grill, you can accomplish a similar result in a 350 degree oven. Turn frequently in either case so the vegetables don't burn. Remove and let cool.

Reduce the balsamic vinegar in a saucepan on a low flame until you have a quarter of the original volume. The vinegar will become sweet.

Finely chop the grilled vegetables, add to the parsley, drizzle with olive oil and reduced balsamic, season to taste with sea salt and pepper. Toss well and transfer to a salad bowl.

Variations

Keep the salad vegetarian and grill any vegetable you enjoy, like squash, asparagus, onions or mushrooms, chop, and add to the salad.

Add grilled meats like Italian sausage or chicken or shellfish like shrimp, lobster and crab.

Add cheese such as crumbled feta, finely chopped comte, mozzarella, Swiss or cheddar.

Add chopped olives.

Add chopped salami.

Add chopped grilled eggplant.

Add chopped artichoke bottoms.

Add chopped hardboiled eggs.

Add homemade croutons.

Add chopped roasted beets.

Clams Go Grilling

Just when you think you know everything about a person, an unseen facet of their life reveals itself. My good friend, accomplished cook, and popular cookbook writer, Valerie Peterson has just revealed herself as a fellow shellfishaholic. In today's New York Times she writes a charming remembrance about summer days at the beach, picnicking and clamming at Sherwood Island State Park in Connecticut in "Digging for Summer".

Sadly this is a remembrance of things past because Sherwood Island where she and her family used to gather now prohibits clamming because of pollution. There are alternative beaches to try but her personal experiences speak eloquently about why environmental protection is not just an abstract notion.

Reading Valerie's description of clams cooked at the beach after being gathered by her cousins is a near-perfect scene: packing the steamers into "coffee pots with a couple of inches of water" and heated on the hibachis carried in by cooperative uncles; watching the water boil, the shells open, broth being seasoned, butter added, and then the adults happily eating the sweet chewy clams. As she says though this was an experience seen from two perspectives. While the adults appreciated the rubbery bivalves, "for us children, the thrill was the hunt..."

Finding steamers in Los Angeles is near-impossible so my experience is with Manila clams from Carlsbad Aquafarms at the Santa Monica Farmers' Market. My own remembrance of eating clams is from a very brief stint crewing on a Gulf Coast fishing boat. I remember the work as tedious, back-breaking, dangerous, and hot. The clams however were the best I've ever eaten. The captain of the boat showed me how to make what he called sop which he applied liberally to the clams, creating a perfect mixture of the bivalve's brine, butter's sweetness, beer's sourness, and Tabasco's heat.

Clams Barbecued on the Half-Shell with Sop

Yield 4 servings
Time 30 minutes

Ingredients

2 dozen Manila, Littleneck or Butter clams (washed, scrubbed clean)
1/4 cup sweet butter (melted)
1/4 cup beer
1/2 teaspoon Tabasco sauce
Pepper

Method

Season the melted butter, beer, and Tabasco sauce mixture with a little black pepper. Put the clams in a a covered saucepan with 1/4 cup water on high heat for 2-3 minutes or until all the clams open. Discard any that don't open. Reserve the broth to use as a base for clam chowder or a pasta sauce.

Let the clams cool, then tear off and discard the shell that doesn't have a clam. Pour a little sauce over each clam in its half-shell (about 1/2 teaspoon/clam) and put on a hot barbecue grill or in a 450 degree oven for 5 minutes, then serve with a fresh baguette.

Variations

Sauté until lightly brown 1/4 cup Italian parsley or cilantro (leaves only, finely chopped) and 2 garlic cloves (peeled, finely chopped) in olive oil and add to the sauce.

Sauté until lightly brown 1/4 cup Basil (leaves only, finely chopped) and 2 garlic cloves (peeled, finely chopped) in olive oil and add to the sauce.

On the Web: the 4th of July, Picnics, Barbecue, and Cole Slaw

On the web there are sites worth checking out for this 4th of July. In the current gathering of essays on oneforthetable, Amy Ephron brings together memories of celebrations past in well-written essays. Mark Bittman has a series of articles about 101 picnic basket recipes and holiday ribs. Eatdrinkordie has recipes and videos to help celebrate the day.

In the Palisades the 5k/10k races finished by 10am. As is the tradition, the night before folding chairs are put out to guarantee a curb-side seat for the parade.

We're home making food for our picnic. Our friends have called to confirm what they are contributing to the pot-luck picnic.

We saw a beautiful cabbage at the farmers' market, so we decided to add cole slaw to the salads we're bringing tonight.

Cole Slaw with Capers

Yield 10-12 servings
Time 30 minutes

Ingredients

1 cabbage
1 bunch Italian parsley (washed,leaves and some stems, finely chopped)
1 scallion (washed, trimmed, white and green parts finely chopped)
1 1/2 cups mayonnaise
3 tablespoons white vinegar
3 tablespoons lemon juice
1/4 cup capers
Sea salt and pepper
Tabasco (optional)

Method

Cut out the bottom core and discard. Slice into slabs then chop to create 1/2" square pieces.

Mix together all the ingredients in a large bowl. Taste and adjust the seasoning. Serve chilled.

Loteria! Grill Hollywood

Growing up in LA, you eat a lot of Mexican food. For the most part the standard fare of tacos, enchiladas, burritos, tostadas, toquitos, and quesadillas are enjoyable but not always memorable.

Once in awhile there's a standout. When I first ate at the Loteria! Grill, the mole was a revelation.

Just about everyone we know has eaten at the original Loteria! Grill at the Farmers Market. Located in the geographic center of the Market, there is always a line waiting to order. The lunch time crowd tends to be tourists and people who work in the area. At night families have dinner before they go to the multiplex at the Grove.

For Jimmy Shaw, the chef-owner, Loteria! Grill is a passion project. Born into a family of cooks, trained by his mother in their Mexico City home, Jimmy opened the Grill because so many of his friends missed the taste of authentic Mexican food. An instant success, the Farmers' Market Loteria! Grill was the talk of LA.

Looking to the east Jimmy has opened Loteria! Grill Hollywood, a restaurant-bar in the heart of Hollywood (6627 Hollywood Boulevard, Hollywood 90028, 323/465-2500) next door to Geisha House.

With an open space and high ceiling, the interior has the feeling of a modern cantina. Jimmy held onto the favorites from the Farmers' Market menu: his incomparable mole sauce, the comforting tortilla soup, the perfectly seasoned black beans...

There are so many great dishes, a first-timer can get an overview by circumnavigating the menu with the Probaditas Sampler and its dozen mini tacos on hand-made tortillas. Sit at the bar, order an ice cold margarita, and you'll be happy for the rest of the evening.

We were part of a lucky group invited to a preview dinner. Served practically every dish on the menu, our favorites were the Mole Poblano con Pollo (of course), the Sopa de Tortilla (ditto), the Champinones con Epazote (mushrooms with Eeazote), the Albondigas En Chipotle (meatballs in a tomato and chipolte Sauce), the Enchiladas de Mole (with chicken), the Summer Salad, the Guacamole y Chips, the Aguas Frescas (watermelon, lemonade, horchata)... I'm probably giving away the fact that we enjoyed every dish.

Jimmy was so generous in letting us sample the menu that we found ourselves with food to spare. Not one to waste food I braved the embarrassment of carrying out to-go containers and took home some of the Carnitas en salsa Morita (pork in a spicy sauce), the black beans, and rice. The next day I was happy to have such terrific ingredients and made a delicious soup. Our friends Ron and Annette came over for our weekly Sunday dinner and we served the soup as the main course. We raised our glasses to toast Jimmy Shaw, to thank his mother for teaching him how to cook, and to our returning to Loteria! Grill Hollywood.

Black Beans, Farmers' Market Vegetables, and Spicy Pork Soup

Yield: 4 servings

Time: 30 minutes

Ingredients

1 cup cooked black beans
1 cup cooked pork
1 small onion, washed, peeled, finely chopped
1 slice of bacon, finely chopped
2 garlic cloves, peeled, finely chopped
1 ear of corn, washed, kernels cut off the cob
1 carrot, washed, peeled, finely chopped
1/2 cup Italian parsley, washed, leaves only, finely chopped
4 cups chicken stock, preferably homemade
1 cup cooked rice
Olive oil
Pepper

Method

In a large sauce pan sauté the onions, garlic, bacon, corn, carrots, and parsley in the olive oil until lightly browned. Shred the meat and add to the sauté. If you are using pork, chicken, or beef that is already seasoned, then you may not need to add any heat. Taste and add Tabasco or taco sauce as needed.

Add the black beans and chicken stock. Simmer for 30 minutes. Just before serving reheat the rice in a microwave oven. Put 1/4 cup of rice in the bottom of each soup bowl, then ladle in the hot soup.

Variations

For a vegetarian version, don't use the meat, bacon, or chicken stock (use 4 cups water + 1 tablespoon butter instead).

Use cilantro instead of Italian parsley

Substitute cooked chicken or beef for the pork

Add 3 cups of spinach leaves (washed, stems removed, roughly chopped) to the sauté

Add 1 cup chopped raw shrimp (washed, deveined) to the sauté

Add 1 cup grilled sausage rounds

Top with homemade croutons and shredded cheddar cheese when serving

A 4th of July Picnic, the Perfect Time for Salads and Ribs

We've lived in Pacific Palisades for many years, treasuring its small town qualities as a respite from the congestion of the Los Angeles megalopolis. The 4th of July brings out the best in our community. We celebrate Independence Day by getting together with our neighbors, family, and friends. The celebrations begin in the morning with the 5k/10k run, the parade down Sunset at mid-day, an early evening picnic, and conclude with the night-time fireworks at the high school.

To prepare for the picnic, we shop at the local farmers' market, buying as many fresh vegetables and fruits as we can carry. On the 4th we spend the day cooking for the pot-luck picnic we organize with a dozen of our friends. So we'll have a good spot to watch the fireworks, we meet at 6:30pm at the park opposite the high school. We look forward to the picnic because we can catch up with our friends. Even though the picnic is pot-luck, we make extra just in case... Some of our friends who like to cook bring their specialties, like Lesli's mixed berries, while others make a run to Bay Cities or Gelson's and bring containers of deli treats and rich desserts.

By 9:00pm cars are double-parked on both sides of the street and people have crowded into the park, taking up every square inch of space. Everyone is ready for the fireworks to begin and yet...the sky is not yet completely, definitively dark. In the cool night air we bundle up and pull closer together. Only when all traces of the departing sun have been drained from the sky will the fireworks begin.

And when they do, they are a treat. From the first high-streaking skyrocket that bursts into a hundred points of light to the last crescendo of a dozen overlapping explosions, the crowd oohs and aahs. With the last firework dying in the sky, we get up slowly, feeling the dampness of the ground, hug and kiss our friends goodbye, and make our way back to our cars through the haze of gunpowder smoke still hanging in the air.

4th of July Picnic

In our experience salads work well at the picnic: beet salad, carrot salad, potato salad, egg salad, and corn salad. Finger food is good too: bread & butter pickles, salt-boiled corn on the cob and grilled artichokes. This year we'll also contribute a platter of deliciously salty and sweet Brown Sugar Ribs.

Brown Sugar Pork Ribs

Yield 4 servings
Time Prep (20 minutes) Marinate (overnight) Cook (2 hours)

Ingredients

1 rack of pork ribs
1 pound brown sugar
1/4 cup kosher salt
1/2 teaspoon cayenne
Olive oil
Pepper
6 ounces Italian tomato paste
1 small yellow onion (peeled, finely chopped)
2 garlic cloves (peeled, finely chopped)

Method

Trim excess fat, the membrane, and flap from the ribs. (Caprial Pence the owner-chef of Caprial's Bistro in Portland, Oregon and a fellow contributor to Eat Drink or Die shows how to prep the ribs with easy-to-follow photographs.) Reserve the flap, trimmed of its membrane, to grill for tacos.

Spread a piece of plastic wrap on the counter 5” longer than the rack. Dust the meat side of the ribs with the cayenne. Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.

In the morning remove the ribs. The dry mix will have transformed into a slurry. Very alchemical! In a sauce pan sauté the onions and garlic with olive oil until lightly browned, season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste and simmer the sauce on a low flame for 20 minutes. Taste and adjust the flavor if necessary.

Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then lay the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.