Ribs

I made two kinds of ribs this past weekend. I don't know why, I just felt like throwing meat on the barbecue. It's funny as hell, I guess because of the swine flu scare I was able to pick up 10 pounds of pork spare ribs for about $12 and the pack of beef ribs was only $4

To prepare the ribs for the grill I put them in large roasting pan with a bottle of Barbecue sauce and a giant bottle of italian (oil and vinegar) type dressing, cover the pan with foil and let them bake at 400 for about 90 minutes.

This makes the ribs really tender and adds a ton of flavor to the meat.

While the ribs are in the oven I made my barbecue sauce.

1 tsp cumin powder

2 tsp garlic powder

1 tsp paprika

1 tsp chili powder

4 Tbs soy sauce

1/4 cup of maple syrup or equivalent

1 Tbs spicy hot mustard

Whisk well.

When the ribs come out of the oven I baste them with sauce and put them over the coals. Since the ribs are already cooked, they just need to get a nice crisp coating on the outside. I pull them off when they have a nice carmelization. I then baste with some more sauce and wrap the ribs in foil so they can rest.

Along with the ribs I roasted peppers, onions and zucchini with garlic, olive oil, beer and cumin. I used the leftover Barbecue sauce on slices of eggplant and roasted those as well.

Everything came out tasting really good.. I went out to visit my dad on Sunday and when I came back my in laws had come over and scarfed a bunch of the leftovers. Which is fine with me. It's a personal victory when my father in law "the barbecue master" compliments my cooking by eating two plates and asking for a doggie bag.