Because the first attempt was so successful we decided to stick to the technique, and these ribs came out even tastier, something to do with the meat itself although in both cases the ribs were from Whole Foods.
Served with whole grain brown rice from Massa Organics – highly flavorful rice and especially good twice cooked: after the initial steaming just add a bit of butter and put covered on the low med heat for 5mins to develop a delicious crust.
The other side was baked asparagus, from Wolfert’s Slow Med: i never figured how so many stalks can be wrapped in a relatively narrow parchment paper and stay in one layer, unless you use a stapler. So i just put asparagus into a baking pan, topped with lettuce leaves and covered with foil and left in 175F for two hours. As promised the stalks were green and evenly cooked end to end – fat, succulent and delicious.