Friday, February 20, 2009

Barbeque Spare Ribs... Snooty Style!

Believe it or not, I have just found the perfect way to have Barbecue Spare Ribs and (my own secret easy recipe) coleslaw. It's so easy that I felt like giving myself a huge thump on the forehead for not coming up with this before. I guess some days are better than others when it comes to the functioning of my aging brain. Feel free to click on the pictures for a larger view.

So, come on all you culinary n'ere-do-wells. This is so easy that it will blow your mind. And if you're trying to impress a man... this should be your signature meal. Most every man likes barbecue... immensely. (Be sure to serve a bunch of paper towels that have been moistened and heated in the micro.) It's kind of like wearing Eau-De-Peanut-Parfum (as in the 2008 Super Bowl commercial). If you make it, they will follow. When I served this to Mr. Snooty, he was like a horned toad when you turn 'em on their backs and rub their bellies. They go into sort of a trance. He was putty in my hands. Lucky for him, I decided to not take advantage of his incapacitated condition.

I started assembling all the ingredients and preparing dinner at 5:30 PM. I was finished by 7:45 PM (with more than a few breaks). I'd say that's pretty damn quick for ribs & cole slaw, unless you happen to eat out. Frankly, we've been some places that we'd have been lucky to get out of, in that amount of time.

Barbecued Spare Ribs:


1 Rack of Pork Spare Ribs

Your favorite *rub*

Your favorite Barbecue Sauce


1. The night before you're having the ribs, coat the ribs in your rub, cover, and refrigerate.

2. The day of cooking, be sure to remove the ribs from the fridge about 30 minutes before grilling, to allow the ribs to come to room temperature.

3. Brush on desired amount of barbeque sauce, coating both sides.

4. Prepare gas or charcoal grill, according to directions. When you cannot hold your hand a few inches above the fire, then it's ready. I normally use the second shelf, putting hickory chips on the bottom shelf, to give them some smoke, when using the gas grill. When I grill them on the charcoal grill, I just add the hickory chips to the coals, once they are ready.

5. On the gas grill 2nd shelf I cook them approximately 10 minutes per side. On the charcoal grill I usually cook the ribs about 5 minutes per side.

6. When they have sufficiently blackened (to taste, of course), I remove the ribs from the fire and entirely enclose the ribs in foil, making sure the seal is tight.

7. I then place them in a pre-heated 375 degree oven, for approximately 2 to 3 hours.

8. When you remove them from the oven they will be so tender & succulent, they will almost fall off the bone.


brneyedgal967 said...

I've always been afraid to try doing my own ribs. I think I still am. Are they still any good with a gas grill? We gave our charcoal grill to one of the kids when they moved out.

What rub do you use?

Do you crack any "rubbing the meat" jokes when you do that? Because I sure would.

Snooty Primadona said...

Joke? Me? Ha! I do like to give a meaty massage now & then. ;-)