I’ve talked about my friend Jacques before; he was a butcher in Paris for over 20 years and now owns a Cafe-Tabac in Sens. He was the one who got my sodium nitrate for curing the sanglier. http://atomic-temporary-17826715.wpcomstaging.com/2011/11/16/le-sanglier-part-ii/
I leave the house to walk the dog between 6:30 and 7:00 a.m. every morning. Everyday, except Sundays, Jacques opens his Tabac at 7:00 a.m. Monday, Wednesday and Friday, market days, he’ll usually receives some of his butcher cronies who come over for coffee and sometimes an incredible “breakfast” of dinner ingredients; petit sale, veal with mushrooms, cote de porc, etc.
Jacques is such a friendly, sympathetic person that sometimes over coffee, before the guys arrive, I end up doing some whining about some of the cuts of meat I miss, mainly ribs. He asked me about them and I printed pictures from the internet of the pig being cut in this fashion. Over another coffee, he told me that maybe he could help.
I have to admit that I was skeptical, but he was so kind that I was determined to praise anything that he came up with. Little did I know that I was hitting up the caffeine with a master butcher! He presented me with perfect baby backs! And two full, beautiful slabs of spareribs that you will see in another post.
Well guys, there was nothing I could do but send him over a plate of barbecued baby backs, my mother’s potato salad and beans enhanced with smoked sanglier.
No more whining.
For the ribs, chop some rosemary and rub it on the baby backs with garlic powder. Bake in a 350 degree Fahrenheit oven for about 1 hour. Finish on the grill, brushing on your favorite barbecue sauce.
Mom’s Potato Salad
2 lbs potatoes, boiled and then skin removed, cut into cubes
1 onion, chopped
4 boiled eggs, chopped
1 jar diced pimentos
10 gherkins, chopped
3 tbsp yellow mustard
1 1/2 cup mayonnaise
Salt and pepper
Mix all ingredients and refrigerate until ready to serve.