Cycle 4 – Item 311

12 (Tue) November 2013

Riccioli & Ribs

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family

Riccioli is a type of pasta.  Corkscrew.  Hollow.  Easy for toddlers to grasp with their fingers.

Since coming down with a cold a couple days ago, Ian hasn’t been eating much, so I made him pasta with meat sauce, plus babyback ribs, two of his all-time favorites.

The sauce was started out as a ragu.  On the side, I seared some babyback ribs in a skillet and then dumped the ribs into the sauce, along with the pan juices, and simmered everything together for about an hour.  The ribs turned out tender and juicy, richly seasoned from the sauce.  In turn, the sauce acquired a deeper/rounder flavor from the pork, as well as a distinct smokiness from the charred sucs/fond.  I may have stumbled upon another signature sauce.

(See also GLOBAL FOOD GLOSSARY)