leftover red wine?
Where do you get that?
That's blasphemy to a Texan!
PORK RIBS: 1) Slather in honey 2) Slather in a good rib rub 3) Smoke'em slow over peacn wood.
...This part is important: don’t put the ribs on the grill, put them on a rack
If you cut the ribs up into individual ribs, you can't put them on a rib-rack.
For those who want ribs fast, without much hassle, or who make them a lot for the kids, there is a very simple way. It’s how grocery store ribs are done.
Put your effort into making a really good rib sauce. This is the most important part.
Use a pressure cooker. Cut the raw ribs into 3 or 4 rib sections, and pressure cook them from 15 to 35 minutes with water. Don’t bother with browning them first, as you would with other meat, because that part comes later.
Once they are done, the meat should be very tender, even falling off the bone. Put it on a rack over a cookie sheet with sides, that has been lined with aluminum foil. Broil it until browned somewhat.
Then paint on your sauce, and put it back in the broiler to finish it. Not too long or it will start to toughen up. Remember that it is cooked, so it just needs for the sauce to integrate into the meat.
Works like a charm, at a fraction of the labor, and produces something acceptable, if not award winning. As long as the meat is cooked, the texture and the sauce is what wins the day.
Thanks!
bfl to catch all the other recipes!
bm