Baby Back Ribs Pizza @ Michelangelo’s Pizzeria – For The ‘Porkness’ In YouOctober 6, 2010 | 3,404 views
(NON-Halal) Kindly allow me to intercept the usual drool-worthy food posts on Motormouth From Ipoh (don’t snigger back there!!) and bring you a community service message.
Ahem, fine. This may not be as selfless nor angelic, but if you manage to squeeze in a little time on any of the remaining evenings of this week, consider dropping by Michelangelo’s Pizzeria for they are running a very, VERY limited time promotion.
Are. You. Ready for the First Ever Baby Back Ribs Pizza?
Okay, this works like this. Every once in a while, Michael (the brains and brawn behind Michelangelo’s Pizzeria) churns out a wacky creation of a pizza. Sometimes as a Weekly Special, sometimes integrated into the main menu (thank goodness The Hog is a permanent fixture!) It all depends on the feedback from the customers. And how feasible the idea is.
Or since he’s such a darn unpredictable fellow; how badly he desires to completely deviate from the tried-and-tested routes of making a good pizza with the usual predictable combination of toppings. And throwing on an ensemble of clashing flavours, yet come together so flawlessly on the stretched/tossed dough baked in a woodfire brick oven.
Baby Back Ribs Pizza – Got you saying Baby Come Back?
The baby back ribs (here’s a good article on what baby back ribs are, in case you’re as clueless as I was) are first marinated, then tossed on the grill for a good 40 minutes or so. Then subsequently smoked to bring out the flavour of the tender meat as well as imparting a pleasant smoky, barbecued aroma to the slabs of pork.
Then the meat would be extracted/separated from the bones by pulling them off (manually, of course). The Vidalia onions on the other hand would be caramelized by sauteing them in a mix of vegetable oil and butter; rendering the onions with an even sweeter taste. The fresh baby tomatoes would be halved before tossing them on the stretched dough; a perfect foil to the robust flavours of the ribs and the onions; lending a tangy and fresh bite to the pizza.
Yes, I think you CAN mix and match the flavours (Two toppings per pizza, please. Don’t bully poor Meg), combining the Baby Back Ribs with another half of your choice.
Since this is a limited time promotion, consider this post irrelevant by the start of next week. I won’t take this post down though, just in case Michael decides to bring this pizza back, or somehow listed into his main repertoire.
*Psst ….. wanna know a secret? Ok, the pizza may not be around for long, BUT the smoked baby back ribs might just be a Special Made-to-Order Item. More news on this soon. *
Baby Back Ribs Pizza at RM39/USD12.60 each.
For the address, location map, and contact number, please refer to the Michelangelo’s Pizzeria post. Opens from 6.00pm – 10.30pm daily. Closed on Mondays.