AirSpeed VW Community Forums
General Forums => Air Speed Lounge => Topic started by: Russ on April 18, 2005, 11:53:19 AM
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i'm a man and i love my bbq :D
here is a pork rib recipe that i like if anybody has any decent recipes to pass along post them here.
russ
prior to cooking the ribs flip the ribs until the harder skin surface is showing then with a dull knife (butter knife even) dig under the thick skin membrane and pull it free of the ribs once started it comes off quite easily.
Precooking the meat is indeed the way to go.
i start with a few racks of ribs in a shallow pan preheat the oven to 350 degrees then add 3/4 cup of water and about 1/3 cup of cider vinager.cover the pan and cook for about 1-1/2 - 2hours until ribs are quite tender.
pull ribs out and allow to cool then drain any ecess fluid.
Except for a small amount of ketchup, the marinade is void of sugary substances, so it cooks without burning.
Ingredients
2 cloves garlic, minced
1/2 cup tomato ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon Tabasco sauce
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 tablespoon paprika
juice of 1 grapefruit (about 1/2 to 2/3 cup)
1 teaspoon ground ginger
4 to 5 pounds pork spareribs, trimmed of fat
2 tablespoons honey
1 tablespoon brown sugar
Preparation
Mix together all ingredients except for the pork ribs, honey and brown sugar. Place the ribs in the marinade overnight.
Remove the ribs from the marinade, scraping off as much marinade as possible. Grill the ribs on low heat about 15-20 minutes, turning frequently.
Meanwhile, place the marinade in a saucepan with the honey and sugar. Heat to boiling and cook on a low boil for 3 minutes. Turn of the heat and set aside until the ribs are done.
When the ribs are just about cooked through, baste them all over with plenty of the sauce. Cook another 15 minutes, turning and basting often, until they reach a deep, rich color.
Serve the ribs with extra sauce and a whole slew of napkins.
enjoy
russ
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So that is Friday at your house???
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:D not this week but mabey this summer sometime
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Fire - Beef - Beer ------ Gotta love Summer!!!!!!
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im going to buy a new element for my bbq this week and then I plan to christen it with a nice BBQ session very soon!
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Busted out the BBQ last night....mmmmmmm
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I never put mine away, all year long baby!
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I never put mine away, all year long baby!
ditto i use it all year long
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as do I, hence the need for a new element!
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Count me in as a year-rounder. If it's meat, it's done on the grill, every day, any weather.
One of my favorites, the infamous BEER CAN CHICKEN:
This recipe is impossible to screw up unless you really crank the heat. The percolating beer infuses the chicken with moisture, essentially steaming it in beer. It stays unbelievably moist, and the longer you cook it, the more tender it gets. I've had one on for 2-1/2 hours till it 'bout near fell apart.
1 can beer
1 chicken (3-1/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil
Pop the tab off the beer can. Drink half. Using a church key-style can opener, make 2 additional holes in the top of the beer can. Set the can of beer aside. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don
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THIS IS WHAT I COOK ON
(https://airspeedparts.com/forums/proxy.php?request=http%3A%2F%2Fwww.imagestation.com%2Fpicture%2Fsraid165%2Fp748fc5fa984d22476b7681024c68cae2%2Ff4638752.jpg&hash=03e34b20f91136e5e4f0b92299accb689067f16d). :rockon: (https://airspeedparts.com/forums/proxy.php?request=http%3A%2F%2Fwww.imagestation.com%2Fpicture%2Fsraid165%2Fp25629aabd67067be7b274acdec11ea36%2Ff4638753.jpg&hash=b701b0aee673cc529c84c4027453772f0415f38c)
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does it cook faster ;)