11 June 2012

Head Banging BBQ

I prefer to do my pork ribs as follows ...

1 slab of ribs [sauce can be used for chicken, beef, venison if you can get it]

4 oz fresh ginger

1 tsp minced garlic

2 bottles, 2 liter Coke

1 tsp salt

1 Tsp Worcestershire 

1 Tsp liquid smoke

Place ribs in roasting pan.

Peel and grate ginger, combine with other ingredients and pour over ribs, let marinate in fridge for 24 hours.  

Remove ribs from fridge, section and place in large pot using marinade par boil ribs.  Let cool and return to fridge until fat hardens on surface or as I do until the next day. 

Remove fat from surface, remove ribs and set aside [get those charcoals going], strain marinade and return to smaller pot adding two shots of cognac, simmer down to desired consistency, add Bull's Eye BBQ sauce.

Smoke ribs until they begin to fall of the bone, dipping or brushing with sauce during the process.

Oh!  Might as well do some beef and chicken kabobs while you're at it.


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