Ribs and mousse

I've never made ribs before, and neither has Ed, but we were thinking it was about time to use up the ribs that have been living in our freezer all fall. We took them over to Ross and Sam's place, and after a long day of playing in the snow, they were an excellent thing to have for dinner. I don't remember exactly what we put in the pot, but I don't think it actually matters that much. Ed chopped the ribs into rib segments, or maybe it was two-rib segments, and put them in the dutch oven. We covered them with a container of turkey stock (from thanksgiving, good stuff), a can of tomatoes, and a whole slew of other spices, including cayenne and bay leaves (and other stuff I don't remember). I think we also had an onion and some garlic in there, and a good bit of cumin.

After that simmered away for about two hours, maybe three, the meat was basically falling off the bone. Delicious.

Ed made a bbq sauce, and I have no idea what he put in that but it was quite tasty, and I'm sure you could use something store-bought to the same effect, more or less. He slathered the ribs with bbq sauce, and then broiled them in the oven until the sauce started to caramelize. I don't know if he flipped them, I don't think he did. Anyway, the end result was delicious. I highly recommend it.

We also took the leftover turkey stock juice stuff and used it as liquid for the rice, like a dirty rice sort of thing. That was also delicious.



Also, Ross and Sam fed us mousse. It was utterly delicious, and they used this recipe. They actually follow recipes, so you can just use the same one. So good. I seem to have it backwards, though, and I'm trying to eat the glass, rather than the mousse. Don't worry, eventually I figured it out. Turns out a spoon was easier.