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*** A WORD FROM THE KITCHEN ***

You've got beef, pork, spare, short, the list goes on.
I'm talkin about RIBS and boy are you going to be happy
to be getting this today because this is some of the
best BBQ around. The secret is pre-cooking the ribs in
and finishing them off on the grill for a perfect texture
and doneness. This a great rule of thumb for chicken too.


Enjoy!
Marzee
mailto:mz@gophercentral.com

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RECIPE: BBQ RIBS

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INGREDIENTS:
3 pounds short ribs (or chicken)
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper


DIRECTIONS:
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar
in a pot large enough to hold the ribs and place over medium
heat on top of the stove. Cook until the vinegar reduces and
forms a syrup with the sugar, about 8 minutes. Watch carefully
as the syrup will suddenly darken in color. Immediately add
broth, water, catsup, tomato paste, mustard, Worcestershire,
cloves, chili powder and pepper and bring to a boil. Add the
ribs and cook 20 minutes. (for chicken, cook for 10 minutes)
Remove from heat, remove the ribs from the liquid and place
covered in the refrigerator. Cook the liquid over medium
heat until it becomes thick and syrupy.

DAY OF GRILLING, Place the ribs on the grill so they are not
directly over the coals or flame and cover the grill so that
smoke collects inside. If your grill does not have a cover,
improvise one out of aluminium foil. Cook for 40 minutes,
basting with barbecue sauce every 10 minutes. When ribs are
well heated, remove to a platter and serve with extra sauce
on the side.

Category: Meats, BBQ

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MARZEE's CORNER

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CLEANING THE MEAT BEFORE ANY BBQ:

A simple tip that many beginners may simply overlook.
Just before seasoning the meat, give the meat a bath.
Gently rinse the meat, poultry or fish and pat dry. This
will remove any odors and materials that may have been
deposited prior to this point. It also sets the meat up
to accept the desired seasonings.