Saturday, July 28, 2018






HOW TO PREPARE PORK RIBS THE DAY BEFORE

After removing from package pat dry any blood or moisture. I know this will irk Jerry because he had a meltdown over my 50lb weight loss while he whines like a baby about how he cannot lose weight.  I am sorry for the blur.  There are days or just times my hands shake a lot.

After the pat down put Worcestershire sauce on ribs.  You may not know this but it contains tamarind.  Then apply Chupacabra Cajun blend and rub in.  Do same on reverse,  Then place the barbecue tray in the fridge for about 24 hours.  Years ago I bought like 5 of these trays for maybe $2.00 each and made in the USA.  

I cook mine with mesquite wood.  I will smoke them for about 2 to 2/1 hours. I like to let them set for about 30 minutes.  My brother will tell you he did not have to cut the ribs apart.  They are like butter.  He just slid, not cut with the knife, through the ribs.



And there you have it.  I cook most days.  I do simple some days.  I do love complex meals others.  My Nicaraguan chicken and rice is all day.  I steal two sour oranges every time from my neighbor's tree.  My marinara sauce with hot Italian sausage and homemade meatballs are an all day process.  I cannot cook this way every day so some days I will simply cut up some potatoes and chicken breast - equal amounts.  Brown both together and then add the Hot Pace Picante Sauce.  Very easy in 45 minutes including cooking time of  30 minutes on simmer.

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