| Brought to you this hour by |  | Advertising and Web Hosting on Woodwind.Org! |
Doublereed Archive - Posting 000001.txt from 2006/07
From: Oboeeee@-----.com
Subj: [DR-L] Quote of the Day...4th of July Gulf Coast Style
Date: Sat, 01 Jul 2006 21:57:24 -0400
"It's a heck of a place to bring your family."
-George W. Bush, on New Orleans
New Orleans, La., Jan. 12, 2006
Texas Pork Ribs
(New York Kosher Beef Ribs)
INGREDIENTS:
6 pounds pork (beef) spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked
DIRECTIONS:
Clean the ribs, and trim away any excess fat. In a medium bowl, stir
together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne
pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs
in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and
refrigerate for at least 8 hours.
Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4
hours, or until the ribs are tender and nearly fall apart.
Remove 5 tablespoons of drippings from the bottom of the roasting pans, and
place in a skillet over medium heat. Cook onion in pan drippings until
lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes,
stirring constantly. Next, mix in water and brown sugar, and season to taste with
cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for
1 hour, adding water as necessary to achieve desired thickness.
Preheat grill for medium-low heat.
When ready to grill, add soaked wood chips to the coals or to the smoker box
of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks
at a time so they are not crowded. Cook for 20 minutes, turning occasionally.
Baste ribs with sauce during the last 10 minutes of grilling, so the sauce
does not burn.
---------------------------------------------------------------------
For personal help: email doublereed-owner@-----.org
Doublereed is a service of Woodwind.Org, Inc. http://www.woodwind.org
