Roadhouse-Style Ribs
Everyone likes a rack of ribs.  

2-4 kg of pork/beef ribs
1/2 cup honey
1/2 cup ketchup
1/2 cup finely chopped onions
1/4 cup cider vinegar           
1/4 cup Dijon or prepared mustard            
1/4 cup Worcestershire sauce                   
            
             
           




Bake ribs covered in water at 350 for about an hour or until tender. Cool and remove membrane as described above.Mix honey, ketchup, onions, vinegar, mustard and Worcestershire and boil in a small saucepan or microwave until bubbling, mixing constantly.Grill and baste ribs with the sauce above or add 1 cup of water and bake in oven at 350 for about 40 minutes or until sauce starts to bubble.

  

You can, of course, replace our sauce below with any commercial BBQ sauce. Just boil and peel the ribs, then coat and heat in the oven for 20 min on 350. There are a few things to keep in mind when making ribs. Meat selection is important; the inside cut is nice; "Baby back ribs"; very tender and requires less preparation (see below) since there is less fat to deal with. But regular side ribs are great, not too expensive; a bit of work, but messy and worth it. The method of preparation is very imporant also. Ribs are best when you take the time to remove the thin white skin on top of the bone BEFORE coating with the sauce and baking. If you boil the ribs in salted water, then cool, you will easily notice the skin covering the bone on the back side. Lance between the rib, peel and remove; use some scissors to clean it up. Messy, but worth it. Once this step is completed THEN add your sauce. Typically, BBQ sauce is quite sweet; so on an open flame will burn the sauce, make sure you BBQ is not too hot; slow cooking is where it's at with pork.

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Related Pages:
Proper meat selection and prepartation

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BUCK