Friday, June 18, 2010
Lovely Bones Brigade
Even though we all lived for our childhood glow-in-the-dark Halloween costumes back in 1990, none of us would be caught dead in a skeleton get-up...until a few months ago.
There is the skull trend, which has been around for a while thanks to Alexander McQueen who powerfully revived it with silk scarves and knuckle purse ring handles, but other than that, bones have been left to the dog lovers of the world (one of them being my mom), who get a kick out of worshiping their canine companions with all sorts of bejeweled dog bone charms and key chains.
Now, they have competition with us fashionistas though because bone-inspired leggings, t-shirts and heels have been on the rise for the past couple of months. The trend, in my opinion, is a ton of fun; just another way to bring back 80's and 90's rock ensembles with a hint of witchcraft. My future definitely holds purchasing Dsquared2's Spine booties I saw on friend of a friend Geri Hirsch's "Because I'm Addicted" Blog. And yes, I've included Sass & Bide pieces again--I am so freakin' obsessed with their fall collection!!!
However, if you would rather gnaw than dress, follow one of my all-time favorite rib recipes below, Roy's Szechwan-Style Baby Back Pork Ribs, for a flawless, exotic summer BBQ.
De-bone the items (from top to bottom): Dsquared2's Nappa Spine Ankle Boots; Sass & Bide's The Story Beaded Leggings; Sass & Bide's Bones Brigade Jersey T-Shirt; Iosselliani's Skull Earrings.
Roy's Szechwan-Style Baby Back Pork Ribs
4-1/2 pounds pork spareribs or baby back ribs (3 slabs)
2 cups hoisin sauce
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons Chinese chili paste (Sambal Oelek or Sriracha)
1/2 cup honey
Cut rib slabs in half and place in a large pot of boiling water. Slow boil 90 minutes, or until tender (meat will shrink down from top of bone at least a half inch). Remove from water and let stand 10 minutes.
To make marinade, combine remaining ingredients and refrigerate.
Preheat oven to 450 degrees.
Brush ribs on both sides with marinade. Place on a rack on top of a cookie sheet in the oven. Bake 10 to 15 minutes, until shiny. Remove and cool. Cut into pieces and brush with more marinade. Grill on a hibachi a few minutes until hot. Serves 6.
(Photo and Recipe from Honolulu Star-Bulletin)