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February 17, 2009 at 12:14 PM

Got an hour? Make some fast and fabulous Chinese barbecued baby back ribs

I don’t know about you, but I think three-day weekends should be the law of the land. You work four days, you “play” three. Don’t I wish. The reason I think three-day weekends would make my life complete is that with an “extra” day-off you can actually find the time to do the things you like to do.

For example, this weekend, in addition to the stuff I had to do this (clean out my hell-hole of a home office, pay bills and balance the checkbook, chase the new dog around the neighborhood after she got out — sans collar, which was found later hanging on the bottom of the fence-hole she slipped out under), I also got to visit with new friends and old ones. And take the ferry to Vashon Island. And show my kid I can play “Hotel California” on “Guitar Hero.” And spend a lot of time in the kitchen cooking delicious things.

Like the cornmeal rosemary cake with lemon glaze, from my well-stained copy of “Tom’s Big Dinners.” And our friend and former daycare provider Vijay Niles’ “famous” beef curry (prepared over the course of several hours, while reliving my youth by listening to Karla Bonoff’s Greatest Hits CD after watching her perform at the Edmonds Performing Arts Center Friday night). Or these fast and fabulous Chinese barbecued baby back ribs — which I threw together in less than an hour Monday evening after an exhausting day cleaning out the aforementioned hell-hole:

So, if you’re exhausted from a nice long weekend, and can’t think of anything to cook tonight (or any other night), I suggest you do as I do: make those quick-and-easy ribs, culled from the November 2007 issue of Gourmet Magazine and conveniently archived right here online at epicurious.com. It only takes an hour, and the “active time” is a mere 10 minutes, leaving plenty of time to chase the dog. Or grab your faux-ax and fly like an Eagle.

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