The
Daily
Fix
5 rounds for time:
Salsa Verde Pork Ribs
Research Manipulation
10 strict toes-to-bar
Run 400 meters
Pork ribs seared in butter and baked in a zesty, tangy salsa verde sauce.
Part 9: The Replication Crisis, and Where Placebos Fit In
Additionally, stretch for 20 minutes.
Post time to comments.
Ingredients
1½ lbs pork spare ribs or baby back ribs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp ground cumin
1 Tbsp butter (for searing)
1 lb tomatillos, husked and rinsed
1–2 jalapeños or serrano peppers (seeded for less heat)
2 cloves garlic, peeled
¼ cup chopped white onion
¼ cup fresh cilantro
1 Tbsp lime juice
½ tsp salt
1 Tbsp butter (optional, for richness)
Optional Garnish:
Fresh chopped cilantro
Lime wedges
Macronutrients:
Protein: 140g
Fat: 160g
Carbs: 24g
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment and arrange tomatillos (1 lb), garlic cloves (2), and jalapeños (1–2) on the sheet. Roast for 15–20 minutes until the tomatillos are softened and blistered.
Transfer the roasted vegetables to a blender. Add chopped white onion (¼ cup), cilantro (¼ cup), lime juice (1 Tbsp), and salt (½ tsp). Blend until smooth. Stir in butter (1 Tbsp), if using, for added richness. Taste and adjust seasoning as needed.
Reduce the oven temperature to 300°F. Pat the pork ribs (1½ lbs) dry and remove the silver skin if present. Season all sides with salt (1 tsp), black pepper (½ tsp), garlic powder (½ tsp), and cumin (½ tsp).
Melt butter (1 Tbsp) in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ribs and sear for 2–3 minutes per side until browned. Remove from heat.
Pour salsa verde (about ½ cup) over the seared ribs, spreading evenly. Cover the pan tightly with a lid or foil and bake for 2½ to 3 hours, until the ribs are very tender.
Optional: remove the lid and broil on high for 2–3 minutes for crispy edges. Let rest for 5 minutes before serving. Garnish with fresh chopped cilantro and lime wedges, if desired.
If we can't trust study results, and we can't repeat studies, where do we stand?
COMMENTS
Ottawa, Canada
15:38
- first round UB on T2B then broke each round into 2 sets
- air runner times: 1:33, 1:30, 1:30, 1:32, 1:30
South Texas
15:16
-fought like hell to maintain tension through the last few reps, especially on the descent
-400m outdoor run
5 rounds:
10 AbMat sit-ups
200m jog/walk
10 scap pull ups
500m Row
2:00 rest between sets
Rows: slowest: 2:04.3 / fastest: 1:55.7
10 knee raises
Run 400 meters
TT: 14:37
(Even though already using a baking-sheet today)
This version will be hands off for most of the cooking.
1. Preheat Oven: Set to 350°F. Line baking sheet with foil.
2. Prep: Season ribs with salt, pepper, garlic powder, cumin. Toss tomatillos, jalapeño, garlic, onion, cilantro, lime juice, and salt together.
3. Assemble: Spread ribs on sheet. Scatter veggie mix around/over ribs.
4. Bake: 2–2½ hours until tender, stirring veggies once. No cover or searing.
This quote always blows my mind. This series from Malcolm always give really good perspective that isn’t shown in your standard media
17:06