Preparing Bacon for Gourmet Ribs Recipe

Video Transcript

"We've got this wonderful smoky bacon and it's the undertone of this dish. It gives it a really nice flavor, it's got that earthy quality to it and who doesn't like pork fat? Come on. We're going to cut a little of this bacon, I'm cutting it very fine. Again, you will always see me talk about using the claw. You will never cut your fingers, it's the way to go. Trust me you don't have to go fast. Just depend upon keeping your fingers rolled back. My grandmother once saw me trying to cut something and she went "Pamela, Pamela no, no, no your going to cut your fingers off, watch me." She did this and I said "What's that?" She said, "This is how you say it, the claw" and thanks to grandma I rarely cut a finger. We've almost got it cut here, nice little pieces and we're going to get our pot hot. I like that our pot hot, I rhymed. We're going to get our pot going in a little bit. I have a wonderful cast iron pot here, a deep dish pot. This was also one of grandma's. I'm going to lift it up so you can see it. It's gorgeous, it's weathered many years and seen many great meals and this is going to be what is going to make our short ribs fabulous. Let's get this up to about medium high heat, we're going to let it heat for just a few seconds here while we're waiting to get our ribs started."