Friday, July 4, 2014
Barbecue Short Ribs by Daniel O'Brien - from "From the Mariner's Galley Cookbook" (1979)
3 pounds of short ribs
2 Tbl drippings
1 onion sliced
1 2-ounce can tomato paste
1/2 cup water
2 tsp salt
1/2 cup vinegar
1 tsp paprika
2 tsp chili powder
Brown ribs on all sides in skillet. Place ribs in casserole dish. Reserve 2 tablespoons of drippings in skillet, and add remaining ingredients. Heat to boil and pour over meat. Cover and bake at 350F for 1 1/2 hours. Garnish with watercress or parsley.
I wouldn't know former Seattle Mariners President and CEO Daniel O'Brien if he barged into my kitchen and shouted "I am Daniel O'Brien!". According to his bio in the From the Mariner's Galley cookbook, he joined the Mariners in 1979 from the Texas Rangers organization. He later worked for the Indians in the 80s and the Angels in the 90s.
I was looking for a simple barbecuey recipe for the Canada Day holiday a couple days ago and found this one. It looked idiot-proof and I had all the ingredients minus the ribs. A quick trip to the supermarket and we were ready to go.
To give the ribs an extra flavour explosion, I snuck in a quick pour of my favourite maple-hickory BBQ sauce and you could add your favourite too. The result was a pile of tender ribs slathered in thick, tasty sauce. The onions were sort of an afterthought, and I didn't bother with the watercress or parsley garnish. What for? It's all about the ribs, man!
So thank you Daniel O'Brien. Your teams were mediocre, but your ribs were dalashous!