This is an archive of previous recipes.
With that in mind, take your pencil in hand and...no, not THAT pencil silly! Put that back in your pants, pay attention, and take notes from now on.
Having no full control over my faculties, you may find that I’ve never published these recipes (well there's only one here right now but my intentions are good just the same) anywhere which leads one to believe that this isn’t an archive after all. Well, I don't know, maybe or maybe not. I mean just what IS an archive? It might only be a state of mind for all we know.
I still don’t know what I’m doing here. I think I need another beer before I get started.
I hear tell you’d like to have a go at some tender baby back ribs eh? Got a bunch of rowdy friends coming over and you want to impress them?
Well guess what? This is your lucky day because rain or shine you can make my:
"NO DEAD BABIES HERE, BABY BACK RIBS"
- Start out with two full racks of baby back ribs. (you can clean them, or ask the butcher to do it for you. I'll give you cleaning instructions later)
- 6 oz. liquid smoke
- seasoned salt
- 6 oz. white wine vinegar
- black pepper
- plenty o’ your favorite bbq sauce
If you haven't had the ribs cleaned, this is how you do it.
On the bottom side of the ribs you will find an almost opaque membrane covering the meat and ribs. This is really chewy stuff, and you don't want to eat that.
Take a sharp knife, and run the tip across the length of the rack. This will seperate the membrane, giving you the option to take it from the rib rack.
At the center of the rack, and at a bone, insert the tip of the knife and seperate the membrane far enough to insert your index finger. Pull the membrane off the rack. If you can't get a good grip (been there done that, as I clean 50 lbs. at a time), use a dry towel to hold on to the membrane.
Same procedure for the other half. Do this to all the ribs.
Now the ribs are clean. Pat yourself on the back and have a beer.
Then combine the vinegar, seasoned salt, pepper, and smoke seasoning in a pan. This is your marinade.
Cut the racks in half widthwise. You should get 6-7 bones per half rack, then add them to the pan of marinade. Cover with foil and bake for 1/2 hour at 400° in your oven.
This will tenderize them for the next step.
Pour off the fat and marinade, and add your bbq sauce, making sure that they are completely covered with sauce. Cover, and put back in the oven for another hour.
Get a lot of napkins ready, because these ribs are gonna be messy and tasty too!
Now your alternative if it's a nice sunny day is to use a slow grill.
Do this only after the par-bake in the marinade. Then slap those puppies on the grill, and freely slather them with the bbq sauce as you turn them again and again using tongs. I find it difficult and messy to use my fingers to turn things on the grill, but in a pinch, I do it anyway.
Just call me "Fingers Of Steel".
Now try my really yummy chicken parts...
There will be more recipes added to this page but since I'm ever the procrastinator with re-working my pages, I wouldn't hold my breath waiting. You can always check back later and see what’s new.
Well guess what? This is your lucky day because rain or shine you can make my:
- Start out with two full racks of baby back ribs. (you can clean them, or ask the butcher to do it for you. I'll give you cleaning instructions later)
- 6 oz. liquid smoke
- seasoned salt
- 6 oz. white wine vinegar
- black pepper
- plenty o’ your favorite bbq sauce
If you haven't had the ribs cleaned, this is how you do it.
On the bottom side of the ribs you will find an almost opaque membrane covering the meat and ribs. This is really chewy stuff, and you don't want to eat that.
Take a sharp knife, and run the tip across the length of the rack. This will seperate the membrane, giving you the option to take it from the rib rack.
At the center of the rack, and at a bone, insert the tip of the knife and seperate the membrane far enough to insert your index finger. Pull the membrane off the rack. If you can't get a good grip (been there done that, as I clean 50 lbs. at a time), use a dry towel to hold on to the membrane.
Same procedure for the other half. Do this to all the ribs.
Now the ribs are clean. Pat yourself on the back and have a beer.
Then combine the vinegar, seasoned salt, pepper, and smoke seasoning in a pan. This is your marinade.
Cut the racks in half widthwise. You should get 6-7 bones per half rack, then add them to the pan of marinade. Cover with foil and bake for 1/2 hour at 400° in your oven.
This will tenderize them for the next step.
Pour off the fat and marinade, and add your bbq sauce, making sure that they are completely covered with sauce. Cover, and put back in the oven for another hour.
Get a lot of napkins ready, because these ribs are gonna be messy and tasty too!
Now your alternative if it's a nice sunny day is to use a slow grill.
Do this only after the par-bake in the marinade. Then slap those puppies on the grill, and freely slather them with the bbq sauce as you turn them again and again using tongs. I find it difficult and messy to use my fingers to turn things on the grill, but in a pinch, I do it anyway.
Just call me "Fingers Of Steel".
Now try my really yummy chicken parts...
There will be more recipes added to this page but since I'm ever the procrastinator with re-working my pages, I wouldn't hold my breath waiting. You can always check back later and see what’s new.
- Start out with two full racks of baby back ribs. (you can clean them, or ask the butcher to do it for you. I'll give you cleaning instructions later)
- 6 oz. liquid smoke
- seasoned salt
- 6 oz. white wine vinegar
- black pepper
- plenty o’ your favorite bbq sauce
On the bottom side of the ribs you will find an almost opaque membrane covering the meat and ribs. This is really chewy stuff, and you don't want to eat that.
Take a sharp knife, and run the tip across the length of the rack. This will seperate the membrane, giving you the option to take it from the rib rack.
At the center of the rack, and at a bone, insert the tip of the knife and seperate the membrane far enough to insert your index finger. Pull the membrane off the rack. If you can't get a good grip (been there done that, as I clean 50 lbs. at a time), use a dry towel to hold on to the membrane.
Same procedure for the other half. Do this to all the ribs.
Now the ribs are clean. Pat yourself on the back and have a beer.
Then combine the vinegar, seasoned salt, pepper, and smoke seasoning in a pan. This is your marinade.
Cut the racks in half widthwise. You should get 6-7 bones per half rack, then add them to the pan of marinade. Cover with foil and bake for 1/2 hour at 400° in your oven.
This will tenderize them for the next step.
Pour off the fat and marinade, and add your bbq sauce, making sure that they are completely covered with sauce. Cover, and put back in the oven for another hour.
Get a lot of napkins ready, because these ribs are gonna be messy and tasty too!
Now your alternative if it's a nice sunny day is to use a slow grill.
Do this only after the par-bake in the marinade. Then slap those puppies on the grill, and freely slather them with the bbq sauce as you turn them again and again using tongs. I find it difficult and messy to use my fingers to turn things on the grill, but in a pinch, I do it anyway.
Just call me "Fingers Of Steel".
Now try my really yummy chicken parts...
There will be more recipes added to this page but since I'm ever the procrastinator with re-working my pages, I wouldn't hold my breath waiting. You can always check back later and see what’s new.
