Today, we are have ribs for dinner. Most people who have had my ribs are impressed with them. While I am not claiming to have the best ribs in the world, I do think that they are in the running. And, I must admit, they are quite good.<\/p>\n
First, we boil them for about 30 minutes. After they have cooled, we put on a dry rub of Chinese 5 spice, brown sugar, paprika and other ingredients and let them sit over night in the frig. The rub seems to have a tenderizing effect on them. The next day, we get them out and put them in a round wire rotisserie basket. From there, we put them on the gas grill.<\/p>\n
I prefer gas as opposed to charcoal because it is easier to control the cooking temperature and it is a whole lot faster than charcoal. Besides, I don’t have a charcoal grill large enough to handle the rib basket. (I do have a small Weber that I use for cooking steaks.) I add wood chips to the flame to give it a nice smokey flavor and makes up for not using charcoal. When I see the fat bubbling nicely on the ribs, I know that they are ready for the next phase which is the sauce.<\/p>\n
The sauce is mainly ketchup, with molasses, soysauce, lemon juice and some Dave’s Insanity. When I apply the sauce, I do it while the basket is turning. I just sort of dribble it slowly until the ribs are all covered. Then I let them cook for about another 5 minutes so that the sauce becomes more of a glaze. Once the glaze is set, we move to the next phase; eating!<\/p>\n
With the ribs, we also serve twice baked potatoes along with a green vegetable and a yellow vegetable, a whole grain bread and of course, red wine. Todays selection are fresh green beans, carrots and multigrain rolls. Desert will be cheese cake.<\/p>\n","protected":false},"excerpt":{"rendered":"
Today, we are have ribs for dinner. Most people who have had my ribs are impressed with them. While I am not claiming to have the best ribs in the world, I do think that they are in the running. … Continue reading