Saturday, June 16, 2007

BBQ Ribs

Last June I blogged about some of the things I have learned from my father (see June '06 archive). Today I am adding to the list by detailing his method of grilling baby back pork ribs: a summer holiday tradition.

Here he is getting ready the *secret* BBQ sauce. We have used a variety of concoctions over the years, usually some combination of a vinegar-based sauce and a tomato-based sauce.

Also, before hand the grill must be prepared. We have upgraded from the old-timey real charcoal bricks to a fancy gas grill. Either way, using heavy aluminum foil he creates trays which sit on top of the heat and below the grates. Not only does this contraption collect the drippings (which cause flames) but also it diffuses the heat (which promotes even cooking).

Once the grill is preheated to a medium low heat, he carefully places the racks on the grate.

Then he paints BBQ sauce on top of the ribs, generously applying with a mop-like brush. Note to self: find a picture of that!

Close the top of the grill and head for a comfortable chair.

Dont forget a book.

Here's a suggestion, Portrait of a Father, by Robert Penn Warren.

My dear old dad reads voraciously. And while I'm not sure what he's reading right now, I plan to ask him tomorrow. I could never hope to keep up with his pace. But I'm not afraid to interrupt his reading and that's how I learned to grill ribs.

But wait!

Before you sit down, prepare frozen margaritas for everyone.

However that requires another entry with instructions for his special blend.

But I'll need to tie him down to get him to tell me the secret.

Stay tuned.

Over the course of the next several hours, DD hops up and down tending to the ribs. Turning the racks over about every half hour and coating them generously with more BBQ sauce. Those six racks you see spent over two hours on the grill. After which time, we placed them in the oven on *200*, while four more racks were cooked.

This oven-time is key to the cooking process and must be calculated into the overall timing. It is based on our use of Adele Davis's Slow Roast Method described in her book, Let's Cook It Right.

Here's the finished product!

Along with a link to the menu.

Yum! Yum!!

Did you learn any special cooking techniques from your father?

1 comment:

  1. I'm very full this evening from Father's Day feasting....still your rib photos make my mouth water!

    Neither my Father nor my husband are handy in the kitchen, but at church the kitchen seems mostly inhabited by the men. I have some of their recipes in my file; seems they each have their signature dish.

    So many wonderful memories are centered around good food. Thanks for sharing yours.