Thursday, 23 April 2015

How to Make Will's Yummy Ribs

I love ribs, but they've always been my nemesis; I could never cook them right. That is, I could never cook them until I discovered this little secret. I don't remember where I got it from, but I've adopted it and tweaked it a bit to make it my own. Ribs in our home are now always done this yummy way.

First I begin by cutting up the racks of ribs into smaller manageable pieces. I lay the pieces into an oven-safe casserole dish and add slices of lemon and raw onion in between, under and over the pieces. I then pour a full can of beer (any brand) over the meat and wrap the dish in aluminum foil.

The dish then goes into a preheated 325 degree F oven for about one hour to nicely braise. Next it's outside to the BBQ on about a medium heat and to be basted a few times with my favourite, "Bull's Eye Hot Southern Cajun" barbecue sauce. At this point I make sure to not leave it unattended, immediately extinguishing any flair ups with a squirt water bottle that I have standing by. Past experience has taught me that it will easily burn, and I prefer my ribs non-cremated. I can just about taste them now, as I drool all over my keyboard writing this.

A couple more quick turns on the BBQ, another quick basing or two, and we're just about there. Doesn't that look amazing? I've sometimes been asked what I pair it with. What a silly question; it pairs well with more ribs, of course.

Well, you'll have to excuse me; I'm starving and it's time to chow down! Thanks for stopping by for one of this Foodie's favourite dishes. Hope I didn't make you too hungry. Actually, that's not entirely true; deep down inside I may have had a little bit of an evil intent with this post. LOL (Just kidding).

Happy Eating 

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