Ending the visit on a good note

Published by admin on Tue, 06/25/2019 - 2:50pm
By: 
Keith Bryant
 This weekend dad and I got to participate in the fiddle parade. My good friend Nando loaned me one of his Model A cars to drive in the parade representing Crime Stoppers. 
 Never having driven a car like this before was a great experience and I had to get a driving lesson prior to the parade. It was the first car my dad ever owned and brought back a lot of great memories for him. The two of us in that little car was like a couple of sardines in a can.
 Earlier in the week dad had bought some pork ribs for us to cook. Summertime and cooking outside go hand and hand. 
 When you buy pork ribs there are two types to choose from. The two most commonly sold types of ribs are baby back ribs and St. Louis-style spareribs.
 Baby back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. 
 Baby back ribs are very tender and lean but are in higher demand than St. Louis-style spareribs, so they have a higher price tag. 
 Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. They are usually trimmed down into the popular St. Louis-style spareribs by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape.
 Both baby back ribs and St. Louis-style spareribs require a low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces. 
 Baby back ribs can be substituted for St. Louis-style spareribs, but since they are smaller, you will need about one and a half times the amount of baby backs as St. Louis-style ribs. 
 The larger size of the St. Louis-style ribs means that they take longer to cook, so note that baby back ribs take about 1½ to 2 hours to cook at 300 degrees F, but St. Louis ribs will take 2½ to 3 hours. 
 Next weekend pick up some ribs to put on the grill. Make sure you use indirect heat to keep them from getting burnt.
Texas style pork ribs
Ingredients
6 pounds pork spareribs
1½ cups white sugar
¼ cup salt
2½ tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
½ cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked
Directions: 
 Clean the ribs and trim away any excess fat. In a medium bowl, stir together the sugar, ¼ cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
 Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
 Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
 Preheat grill for medium-low heat.
 When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
 

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Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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