THE PORK RIB!!!

Well it is that time again, what should I make for dinner tonight… Better grab the “Best Damn Cookbook Period!”

1. Pork Back Ribs with B.B King’s Blues Club and Restaurant Dry Spice Rub

- “AMERICA’S SECRET RECIPES, Volume 2”

2. Hard Rock Café Homemade Onion Rings

- “AMERICA’S SECRET RECIPES, Volume 1”

3. Corn & Beans

4. Special Homemade Onion Ring Sauce

THE PORK RIB!!!

Want to make fall off the bone ribs but don’t have the time to slow-cook them…

DON’T BOIL THEM!

Many people tell you, if you do not have the time available to slow-cook the ribs you should boil them… NO… they could not be more wrong. When you boil meat you loose nutrients, flavor and texture. 

What you want to do is grab a roasting pan. In this roasting pan you want to create a marinade/sauce/steaming liquid (approximately an inch deep). You then want to place a rack that sits approximately 1-2 inches above your marinade in the roasting pan. By placing the meat upon a rack within the roasting pan, you are not only flavoring the meat in its natural juices but you are cooking and flavoring the meat even more with the steam.

I always use juice (apple, pineapple, sometimes orange), water, garlic, Worcestershire Sauce, Soy Sauce, ketchup and liquid smoke (Bull’s Eye or other hickory smoked B.B.Q sauces can take the place of ketchup and liquid smoke) for my mixture at the bottom of the roasting pan. It just adds that extra something!

I tend to set the oven at 250 degrees F for approximately 1 ½ - 2 hours.

I will flip the ribs over (I always start with the meaty side down) with 30 – 40 mins left and to make sure that there is still steaming liquid in the roasting pan. (If there is no liquid or starting to run dry add a little more juice or water).

15 – 20 minutes before I pull the ribs out of the oven I start getting the B.B.Q. ready.  I like to get the grill as hot as possible and make sure she is clean. A couple minutes before you put your ribs on reduce the heat to a minimum. The reason behind this method is that when you put the ribs on your grill (meat side down) you sear in all the juices and avoid flare-ups.

Maintaining the low / low-medium temperature I grill the ribs for 20 minutes on the meat side and then 15 minutes on the bone side.

If there is liquid left at the bottom of the roasting pan you may choose to baste the ribs as they grill, or start to experiment and ad some honey, or your favorite B.B.Q. sauce, maybe even jazz them up with a few shakes of your favorite seasoning.

- That’s just one of the little tricks I use when making ribs… Enjoy!