Posts Tagged ‘ribs’

h1

Ribs

July 20, 2011

Since our trip to Memphis last summer, my husband has been obsessed with barbecue. He has made sauce and tried smoking ribs. When we were first married, he had a smoker. He even smoked a turkey in it one Thanksgiving, but he soon got rid of it. It was too much work and it took forever to smoke the bird.   Now, everywhere we go he looks at smokers, forgetting the work and the time he put into something that no one was impressed with. I suppose that if he had a better experience with that turkey we would still have that smoker, but that didn’t happen.

My husband has since been able to recreate as much as he can the taste of the best barbecue he ever had last summer. I say that because every meal we had in Memphis was awesome. My husband is a lover of ribs and Memphis has great ribs. Not tourist ribs, good local ribs. A few times we asked either a policeman or bartender where to have the best ribs.  Those are the people who know where the good food is. I look at it this way, when people from out of town come to visit, I don’t take them to Uno’s for pizza unless they ask.

In my husband’s quest for barbecue, he’s also been experimenting with sauce. I think he’s nailed it with this one. He was looking for one that doesn’t use ketchup and between the two of us, we found it.  This sauce is perfect for ribs.

We’ve been using a slightly different method to cook ribs that gives it more of a smoked flavor.  These ribs are so tender, you don’t even need to cut them with a knife.

Barbecue Sauce

  • 2 C Tomato Sauce
  • 1/2 C Water
  • 6 t  Sugar
  • 4 T  Brown Sugar
  • 1 1/2 t, Fresh Ground Pepper
  • 1 1/2 t, Dry Mustard
  • 1 1/2 t, Paprika
  • Juice from 1 Lemon
  • 1 t Worcestershire Sauce
  • 1/2 C Apple Cider Vinegar
  • 2 T Honey
  • 2 T Balsamic Fig/Chili Vinegar

Combine all ingredients into a medium-sized pan and bring to a boil.  Simmer for 2 hours or until thick.

Apply to chicken, ribs or pork chops.  Refrigerate leftovers in an airtight glass container.

I found the recipe here.

Barbecue Ribs

  • One slab Pork Loin  Backribs

Preheat the grill.  Grill both sides of the ribs to achieve the desired grill color , about 6-7 minutes per side.  Remove the ribs from the grill and wrap in foil.  Turn off a portion of the burners and place the ribs on the coolest side of the grill.  Continue cooking for an additional 1 1/2 to 2 hours (we check at the 1 1/2 hour mark), keeping the grill temperature between 335 to 350 degrees.  Remove the ribs from the foil, add barbecue sauce and grill for an additional 3-5 minutes per side, until the sauce starts to caramelize.  Serve the ribs with your favorite sides.

h1

Cajun Potatoes

June 29, 2010

We had ribs for dinner the other night with these Cajun potatoes.   I hadn’t made this dish in a long time probably because there was a time when we ate them too often. 

These potatoes always remind me of camping.  When my husband and I were dating we made them for the first time on a camping trip.  Then when we were first married I made them, a lot.  They taste great reheated in the skillet for breakfast.

This dish is pretty simple, you just stick it on the grill and leave it.

Let’s fire up that grill!

Cajun Potatoes

  • 4 large potatoes, scrubbed and cubed
  • 1 medium onion, diced
  • 1 green pepper, diced I must admit that this time I didn’t use a whole green pepper  I used half of one because that’s all I had.
  • 1 stick of butter
  • Cajun seasoning, I use Tony Chachere’s
  • 1 C Shredded sharp cheddar cheese

Mix the potatoes, onion, and pepper in a foil pan.  Cut up the butter and place on top of the potatoes.  Sprinkle with the Cajun seasoning, to taste.  Cover with tin foil and place on the grill for about 45 minutes until the potatoes are tender.  Remove the foil, toss and sprinkle the cheese on top.  Continue to grill until the cheese has melted, about 5 minutes. 

Hey-how do you prepare your ribs?  I like to take the ribs, rap the slab in foil, add some sliced onion and pepper to it and stick it on the grill 20 minutes a side.  Then I remove the slab from the foil and let it brown for a few minutes on each side then add BBQ sauce and honey.  That way the ribs don’t get too charred and the ribs are so tender from steaming/cooking in their own juices.

%d bloggers like this: