August 10, 2009
Originally PUBLISHED October 17, 2003
I laid in provisions for the weekend today. I went to Wal-Mart and bought a case of Mountain Dew and a fresh box of wine. I also bought a 2" thick ribeye steak, which I grilled and scarfed a couple of hours ago. I selected a big baking pan for the ribs I'll cook tomorrow and a set of knives that just looked really cool. I stopped by Randall's Liquor store on the way home and bought three cartons of cigarettes and a bottle of vodka.
I am set for a while now; therefore, it's time for another recipe: Acidman's Baby-Back Ribs
* Defrost the ribs the day before you intend to cook them, or cook them as soon as you get home from the grocery store. Either way, pour all that bloody, nasty juice that comes out of them all over the meat.
* Preheat your oven to 220 degrees.
* Put a "rub" on the ribs. I use a 50-50 combination of soy and worchestershire sauce to wet them down, then I apply by hand a generous dosage of salt, black pepper, red pepper, garlic powder and Cajun's Choice blackened seasoning.
* When the oven is up to temperature, put the ribs on a baking pan, cover them loosely with aluminium foil and let them bake.
* Let them bake on that low heat all day long. Your kitchen will smell wonderful.
* About an hour before you are ready to eat, light a fire on the barbecue grill and take the ribs out of the stove. Gently lay them on the hot grill and apply barbecue sauce generously. (I make my own, but I highly recommend Johnny Harris or B.S. Muthah's for the true taste of Southern barbecue.)
* Make a big salad, some pork and beans and home-fried potatoes while the ribs cook just long enough to brown the barbecue sauce and pick up some charcol flavor.
* If you follow this recipe, the ribs will try to fall apart as you remove them from the grill. Handle your tongs carefully. GENTLY remove that beautiful meat and cut it into two-rib sections. Pile them high on a big plate, lay the tongs on top and tell your guests to dig in.
* Serve extra barbecue sauce on the side and put TWO ROLLS of paper towels on the table. This meal can be messy, as it should be. It is goddam good, too.
I am going to do that tomorrow. Too bad you're not invited.
All content © Rob Smith