Thursday, August 7, 2008


Bill had left me a comment asking for a rib recipe.
Rib recipes are fiercely guarded secrets in many parts of the country.
People soak, smoke, roast, rub, marinate and even talk to their ribs for some unbelievable flavors. ;-)
I did not make it last night, so have no picture, but I will make it over the weekend and post some pics.
Here's the recipe for you all to try.

Preheat your oven between 275 and 300.

Use a large pan that will hold the ribs and will allow the ribs to pretty much be covered with liquid. Put the rack in the pan and add some onion powder and garlic powder. Now grab yourself a nice lager beer (no, not to drink...yet) pour it in the pan, add about 2-3 cups of water.

Like I said earlier the ribs should pretty much be covered. Now cover your pan TIGHTLY with tin foil. Oven poach the ribs for about 2.5-3 hours. Trust when I tell you the ribs will be fall off the bone tender. Check in the first hour that the liquid is NOT boiling, that means your oven is too hot and your ribs will get tough. I know it's not a quick recipe, but very easy none the less right?

After the oven, the ribs are ready for some sauce and to be finished off on the grill. If you don't have a grill stick them under the broiler, but monitor carefully that you don't char them.

What about sauce you ask?
Here's an easy one, call it whatever you like, as long as unbelievable is in the title ;-)

1/2 cup whiskey
2 tsp sea salt (optional)
5-8 cloves minced garlic (depends on size of cloves, or if you love garlic like me, 8)
1 cup very strong coffee
1 cup ketchup (I only use health food store variety with no funky ingredients)
1/2 cup apple cider vinegar
1/2 tsp chili powder. Use more if you like it a more spicy
2 cups onion FINELY chopped
2 tbsps of honey. I use this instead of sugar (most bbq sauce recipes have sugar). The sugar helps make the beautiful crust on the ribs but the honey works the same way.
Are you tired of my scenery pictures yet?????
ere's a nice view to wake up to in the morning.

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