hehehe..
fair enough. It's probably not only a cure for weekend internet trolling but a tasty idea for anyone enjoying 60 degree weather in January like I am today!
Useless trivia: This is exactly how I prepared this years Christmas Ribs!
If you eve do try it, Kath, let me know how it turned out.
CWN, I prescribe a healthy dose of OUTSIDE for you, dude. Maybe go get some charcoal, some ribs.... grill those bad boys up instead of trolling this board?
Check it out, i'll even tell you how I make my own badass rib recipe.
Shogun's Great F'n BBQ Presents:
Shogun's Great F'n Ribs
You'll need
Slab of pork Ribs
6 pack of Honey Brown, Kilians Irish Red, Boulivard porter (NOT stout)... something with a little flavour.
http://www.highfalls.com/ http://www.georgekillians.com/ http://www.blvdbeer.com/index.cfm
Sticky pig bbq sauce
http://www.stickypigbbq.com/
or
GATES bbq sauce
http://www.gatesbbq.com/
Salt, pepper, Garlic Power
step 1
Ok, you'll want to cut the slab of ribs into 4 or 5 smaller slabs after giving a good once over with salt, pepper and the greatest seasoning in the kitchen: Garlic Powder. By this time you will have poured the six pack into a large stock pot on the stove and bring to a low boil. You'll want to remove as much carbonation as possible before adding the ribs. Add the ribs to a medium boil. Let boil until pork recedes from tips of rib bones.
Step 2
You will want to have your grill, gas or charcoal (I prefer charcoal, of course), ready for the moment that the ribs are done with step one. You'll want a hot grill because you are about to sear each side of your mini slab in order to lock in the beer goodness from step one. The next step is to baste the ribs in the sauce of your choice. I highly recommend Sticky Pig but Gates will always be a Missouri classic. the beauty of this method is that the pork is cooked during the boil so you don't have to cut into the meat or char the pork to make sure it is done. Not only that, but the seared in the juices (beer, not fat) are guaranteed to impress your Sunday afternoon grilling guests.
Now, there really is no easy, clean way to eat ribs and, since this IS Great F'n bbq, why would you even care?
A great side dish is grilled corn on the cob - which can be on the grill while waiting for step one. I like to lightly brush on the same sauce being used on the meat. this way, it's flavourful without having to rely on butter. BAked beans (cut with the sauce used and apple juice) and some kind of grill-toasted rolls (use a kitchen injector to inject melted garlic butter - always a treat) or texas toast (home prepared, not that shit you get in the frozen section at the market) should make this an event that is exponentially more fun that trolling the internet on a weekend.
HAve some sun tea if a family event or kick back with another 12 pack of the beer you chose to use in the recipe.
Enjoy!
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