SLO LIFE Oct/Nov 2020
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| TASTE<br />
Ribs<br />
THE SWEETEST WAY TO GET TENDER AT THE BONE<br />
BY JAIME LEWIS<br />
As a treat to my husband last spring, I<br />
indulged in a box of high-quality locallyraised<br />
meat from Larder Meat Company.<br />
The box arrived on my doorstep, beautifully curated with a seasoning<br />
pouch, recipe card, and enough tasty cuts to keep my beloved wellfed<br />
for a long time. I called Larder’s owner and local food champion<br />
Jensen Lorenzen to ask how to cook the plate ribs in the shipment.<br />
He patiently explained how to prepare them, and I followed his<br />
instructions to the letter, filling the house with the aroma of garlic<br />
and thyme. Then I dutifully brought them out to the grill to finish<br />
with a gentle sear.<br />
My mistake was small but fatal: I walked away from the ribs. Who<br />
knows why? Maybe to start a load of laundry, check my email, or<br />
prep some veggies; I don’t remember.<br />
What I do remember is discovering an<br />
angry column of smoke streaming from<br />
the lid of the grill. My precious ribs had<br />
caught fire and no one had been there to<br />
save them. I lifted the lid and looked to<br />
grab what remained with my tongs. The<br />
smoldering nub I found after the smoke<br />
cleared resembled a hockey puck.<br />
Since then, I’ve decided to leave ribs to<br />
the experts. I recently visited three local<br />
establishments that specialize in ribs,<br />
each in their own special way. >><br />
JAIME LEWIS writes about<br />
food, drink, and the good<br />
life from her home in San<br />
Luis Obispo. Find her on<br />
Instagram/Twitter @jaimeclewis.<br />
82 | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | OCT/NOV <strong>2020</strong>
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