Shogun: Ribs

Discussion in 'Food & Wine' started by Annie, Jan 6, 2008.

  1. Annie
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    Annie Diamond Member

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    How about posting that rib recipe here, where I'll be able to find it when I need it? ;)
     
  2. Shogun
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    Shogun Free: Mudholes Stomped

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    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.

    :D



    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
    [​IMG]

    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!
    :thup:
     
  3. Alucard
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    Alucard VIP Member

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    Ohhh Baby they sound good!

    I will definately try that recipe...

    No Sticky Pig locally so I'm mail ordering... Any other stcky pig products recomended before I finalize my order...
     
  4. Shogun
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    I haven't tried any other products from Sticky Pig but another of my personal favs is Blues Hog. BBQ is a big thing in parts of this state. Especially being close to KC. Missouri has quite a handful of small company sauces. It's one of the things that I love about this state. if you ever get to KC I highly recommend Gates BBQ.

    http://www.blueshog.com/website/main.html


    Strangely, We also have pretty rich wine country too. If you are up for a "taste of Missouri" check out a bottle of Jeunette Rouge or Norton from:

    http://www.missouriwine.com/

    I hope you enjoy, dude!
     
  5. Toro
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    Toro Diamond Member

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    Mmmmmm, ribs...
     
  6. Annie
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    Annie Diamond Member

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    I was in Missouri in 2001, went to a winery, best wine I ever had!
     
  7. Shogun
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    Do you recall which winery or where it was located?
     
  8. Paulie
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    Paulie Platinum Member

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    For a very brief amount of time I was stationed at Whiteman AFB on a TDY. I remember the town of Knobnoster. I also remember really good BBQ.

    I'll be ordering some of that sticky pig.

    No one eats beef ribs anymore? It's always all about the pork.

    The KC Greyhound station is ground zero for hell on earth too, btw.
     
  9. Annie
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    Annie Diamond Member

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    No, which is a problem. I do know we went there in the afternoon and then to a restaurant and play at a theater called, The Lyceum. It's in Arrow Rock, so the winery would be maybe 25 minutes away. I was taking a grad course at University of Missouri and this was one of the planned diversions. Good diversions they were too! ;)

    Found their website:

    http://www.lyceumtheatre.org/
     

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