{"id":10550,"date":"2016-11-22T01:54:11","date_gmt":"2016-11-22T01:54:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10550"},"modified":"2016-11-22T01:54:11","modified_gmt":"2016-11-22T01:54:11","slug":"mustard-braised-veal-ribs-roasted-radicchio-minutina","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10550","title":{"rendered":"mustard-braised veal ribs; roasted radicchio; minutina"},"content":{"rendered":"

\"veal_ribs_radicchio_minutina\"<\/p>\n

oh, wow.<\/p>\n

I’ve never cooked veal ribs before. Growing up, I loved my mother’s ‘barbecued spare ribs’, and I\u00a0know I’ve cooked pork ribs a few times, but that was well before I began this blog, so I have no documentation. I did cook\u00a0goat ribs<\/a> some 5 years back, but that’s about it in\u00a0modern times, so when I bought a neat\u00a0package of veal ribs from\u00a0Peter\u00a0at the Consider Bardwell Farm stand in the Greenmarket, it was not without some anxiety: I had no idea what to do with it.<\/p>\n

Thank the kitchen fairies for the internet! Not one of my hard copy sources, books or clippings, had a darn thing\u00a0on\u00a0this cut. While the Google results hardly jumped out of\u00a0the screen (what I did find was\u00a0complicated by the search engine’s unfamiliarity with the combination of the words, ‘veal’ and ‘ribs’), a few things\u00a0eventually showed up. I excluded most because of complexity (one included dozens of ingredients) and for the estimated preparation\u00a0time (as usual my cooking window was limited last night).<\/p>\n

The preparation\u00a0I\u00a0chose to follow, mostly,\u00a0was\u00a0labelled, ‘Country Mustard Braised Veal Riblets<\/a>‘; it\u00a0had\u00a0appeared in the Los Angeles Times over 25 years ago, and was waiting for me yesterday on line.<\/p>\n

The recipe looked like a winner, and it was.<\/p>\n