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Just Made Best Ribs In Man's History
Dr. Maurice Codd
| may 29, 2011
| beebuster2000
Posted on 05/29/2011 5:10:22 PM PDT by beebuster2000
After countless hours in the lab I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesnt taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually Get a jug of apple cider vinegar, a jug of molasses. Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it. Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, dont skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, thats best. Sure throw in some wood chips or whatever if you want.
This part is important: dont put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really dont need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It wont help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you dont want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
TOPICS: Food
KEYWORDS: bbqribs; ribs
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To: beebuster2000
Sounds great! Thanks for sharing. Always looking for new recipes for the backyard grill.
2
posted on
05/29/2011 5:15:35 PM PDT
by
doc1019
(Palin/West, unbeatable.)
To: beebuster2000
To: beebuster2000
I might add lemon and worcestershire sauce
To: beebuster2000
Use applewood chips for smoke and will make them amazing. I always cook in a slab and they are fantastic. I will give the honey a try and see what happens.
Thanks
5
posted on
05/29/2011 5:15:52 PM PDT
by
bray
(Hey Country Club, hold Sarah's coat while she kicks his ____.)
To: beebuster2000
bookmarked for reference - and congrats on the rib success!
6
posted on
05/29/2011 5:18:27 PM PDT
by
Puddleglum
(dance with the horse that brung ya)
To: beebuster2000
This post is no good eithout pictures! The other problem I have is the bees. I’ve had one swarm show up in the last 40 years. I’ve got another 35 years to wait. Will the hive last that long?
7
posted on
05/29/2011 5:19:41 PM PDT
by
norwaypinesavage
(Galileo: In science, the authority of a thousand is not worth the humble reasoning of one individual)
To: bray
This could be in my future Ping.
8
posted on
05/29/2011 5:20:23 PM PDT
by
Doomonyou
(Let them eat Lead.)
To: beebuster2000
9
posted on
05/29/2011 5:28:31 PM PDT
by
KoRn
(Department of Homeland Security, Certified - "Right Wing Extremist")
To: beebuster2000; Vision
You want some beer-steamed, smoked, bone-suckin' ribs? Get two big, disposable roasting pans, turkey-sized or larger. In the bottom of the first, place wire cookie cooling racks, and add just enough beer (your choice) until it is barely tickling the bottom of the wire. Place your ribs on the rack, cover with the top pan inverted (clip it closed if you can), and slow cook in the oven at 225 for about two or three hours, until the meat starts to pull back from the bone. Then, put them on a low grill with a cast iron smoker box of your favorite wood (apple, hickory, pecan, etc.), but get that box hot and throwing a cloud before the ribs hit the grate. Once the smoke from the chips dissipate,
then you start to mop them with sauce, and lord over that slab of pig until you get that nice, chewy, caramelized bark on the outside. The meat under it will literally melt in your mouth. Yeah, you have to start them at lunch if you want them for dinner, but some things in life are worth the wait.
"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."
10
posted on
05/29/2011 5:31:15 PM PDT
by
Viking2002
(RELEASE THE KRAKEN!!!!!!)
To: beebuster2000
Yeh...we thought a hive was a great idea, too.....
Until the bear showed up.
We eventually got him with a compound...but we know he was part of a family. Darn!!
To: beebuster2000
It sounds great. Thanks for sharing the recipe, I’ll try it.
12
posted on
05/29/2011 5:33:14 PM PDT
by
truthkeeper
( Life is a pre-existing condition - Rush Limbaugh)
To: beebuster2000
Dude! you are the bomb!! I can’t believe you got your own wild hive. Those ribs have got to be hellacious!!
13
posted on
05/29/2011 5:38:40 PM PDT
by
Georgia Girl 2
(The only purpose of a pistol is to fight your way back to the rifle you should never have dropped.)
14
posted on
05/29/2011 5:40:05 PM PDT
by
txhurl
(Did you want to talk or fish?)
To: beebuster2000
thanks for a great recipe. can i use your bees? i’ve only got wasps around here in n. ga.
15
posted on
05/29/2011 5:42:08 PM PDT
by
OldCorps
To: beebuster2000
Mrs. VV will render judgement in due course.
16
posted on
05/29/2011 5:43:21 PM PDT
by
VA Voter
To: Viking2002
Yet another recipe for my personal cookbook, thanks for sharing. ;-)
17
posted on
05/29/2011 5:46:28 PM PDT
by
doc1019
(Palin/West, unbeatable.)
To: Viking2002
that sounds like an awesome recipe as well.
what you put in the sauce?
To: doc1019
No thanks necessary - the proof will be in the eating. That steaming beer imparts a subtle, hoppy/yeasty undertone to the meat while it just slow-roasts even the toughest parts into butter. And it opens up the grain of the meat itself to allow the wood smoke to penetrate even deeper. The sauce is the figurative icing on the cake. Like barbecued velvet to the palate.
"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."
19
posted on
05/29/2011 5:57:25 PM PDT
by
Viking2002
(RELEASE THE KRAKEN!!!!!!)
To: beebuster2000
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