Ribs, Ribs, Ribs!!

[Bocc69]

Ok, all sauce up....


Now, let's grill em. Only one minute a side....don't want to burn em!

 

[Bocc69]

Ohh man, looking good

 

[Bocc69]

Well then.....

 

[Bocc69]

Now, time to fight off the masses....

Dig that smoke ring.....Glorious!!

 

[Bocc69]

Thanks for tuning in. We'll see ya in the next episode, "Boccs' Brisket"

bon appétit

 

[JohnnyGoo]

Son of a Rib those look good.

 

[tazz3]

How do u make ur sauce ??? Plz do tell

 

[Bocc69]

How do u make ur sauce ??? Plz do tell

If you must know, just do this.....


Ingredients
2 tablespoons American chilli powder

1 teaspoon ground black pepper

2 teaspoons kosher salt

2 cups ketchup

1/2 cup yellow mustard

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

1/4 cup lemon juice

1/4 cup steak sauce

1/4 cup dark molasses

1/4 to 3/4 cup honey

1 teaspoon hot sauce

1 cup dark brown sugar (you can use light brown sugar if that's all you have)

3 tablespoons vegetable oil

1 medium onion, finely chopped

4 medium cloves of garlic, crushed or minced

Method
1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.

2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

I strain the onions, but you can leave them in.

This will last for months in the fridge.

 

[Tony M.]

"Yes, I did it once. It was very good. However, I left the big pan in my driveway, and backed over it with my truck. Dough!!"

Oops.

 

[Goldmember]

Decadent! Me want to try this!

 

[WavMixer]

Dayum you just hit my weak spot! i just love me some ribs. Those look mighty tasty

 

[WavMixer]

Alright, so I told you not to throw out those scraps....right??

Couple little treats....just to evaluate the flavor. Of course.

Chef special!!!
View attachment 4776

These look like BBQ frogs

 

[Bocc69]

These look like BBQ frogs

You make it sound like bbq frog are gross. .....as if! Ribbit!

 

[guitarweasel]

 

[eSGEe]

IS that Rosie O'Donnells brother?

 

[Session 5]

Have you ever had them? Ok, seriously....have you ever had them?!!

Well I have, and I'm better at them, than most rib shacks that I've been to. Just sayin.

Start with any cut you prefer. Most choose baby back....nope, not me....I go for the spare.

But first, the sauce. You can pick up any kind you prefer.....but I make my own. Make it the day before so the flavor explodes.

Sauce time!! Start with about 30 ingredients, and a little magic
View attachment 4760


Ok, it's been 24 hours. A quick taste....ohhh my!!
View attachment 4761


I start with about 9# of the delisiousness..full slab Spare...






View attachment 4759

We aren't ready though. We need st Louis cut. So, let's trim these babies up.

All trimed, and ready for the show. Don't do anything stupid, like toss those trimmings. Those are the chefs special treat.
View attachment 4762

Its morning over here just had breakfast then came upon this WOW! Bocc69. Those ribs are sure making me hungry, I bet yours do taste better than most rib shacks, you have my vote Brother! That's Perfection right there!

 

[eSGEe]

got a good smoker last week (well done but used) --- un cleaned----- has a years worht of "crust" inside----- been smoking the GOD stuff all week ..... chicken tonight --- ribs tomorrow --- WOOHOO