Enjoy. Laugh. Live.
Barbeque Ribs that will rock your world, tender, juicy and succulent
M
any meat lovers say that the best cut always is the filet, whether the meat’s pork, beef or lamb.
But here’s a question to ponder. What’s the best way to prepare ribs? Broil, bake, roast? I’ve savored this marvelous delica- cy on different continents and no matter which method of cooking; they are great so long as they’re tender. Tender, mouth-watering,
falling-off-the-bone-
ribs are my favorite. How to get there is the next question.
To marinate? Or not?
2 sides of pork ribs 2 large onions, chopped 2 cans beer 14 bay leaves ½ tbsp. oregano Pinch of salt and pepper 1 carton beef stock
This is so simple! Peel and coarsely
chop the onion. Divide the pork into three ribs per portion. Wash and lay them in a large pan, adding the onion. Cover with the beer, beef stock, and seasonings. It is important that all the meat is covered by the liquid. Now here’s the difficult part: place in the oven at 200 degrees F for four hours minimum, or until the ribs are tender. You needn’t worry about turning. They simply stew in the liquids.
Ribs - fresh off the grill! Once tender, remove the ribs from the
liquid and leave to rest for a half-hour. Everybody should have their own choice of barbecue sauce. Be it hot, spicy, honey and garlic, hickory, sweet and sticky. You simply baste one side of the ribs and add your favourite seasoning. I use a ready mixed brand purchased from the local store. Place the ribs on the barbe- cue, sauce side face down and then baste
the other side. Leave on a relatively low heat, 300 F, for five minutes. Turn over for a final five minutes. You place the serving of ribs on a plate
with a side bowl of your sauce, have a light salad and let the feast begin. Messy, sticky, gooey, but really good. i Ian leatt, a former chef in Jersey, the
Channel Islands, is general manager at Pegasus Publications.
MANITOBA’S LARGES T LIGHTING S TORE
Visit our state of the art showroom located at 1040 Waverley Street
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