Coaching Cooking

I’ve returned…

And I come bearing a new family classic. Uncle Kenny is the comedian of our family. He prank calls his sisters and he is always ready with a witty quip or wacky suggestion. He is also the master of the ribs. This is not a title that one bears lightly. He preps these ribs for quite some time and they always come out deliciously. This is the kind of ribs recipe that has you trying to distract the other diners so you can grab the last few ribs. Or, like AB, you just eat full-steam ahead and hope that no one else can tell that you’ve been eating twice the amount of ribs (yeah, AB, I knew you were doing that…but you seemed so content so I didn’t call you on it. Love you!).

Anyway, here’s the recipe. It’s very simple and finger-lickin’ good. Get ready to distract everyone else at the table because you WILL want more than your fair share of these lovelies.

Uncle Kenny’s Divine Ribs

Ingredients:

1 full racks of pork ribs
2 bottles of beer (try a cheap one or whatever you have on hand…I used Modelo Especial)
1 bottle of a favorite barbecue sauce, use about 1 1/2 cups
1 teaspoon of garlic powder
2 tablespoons of soy sauce
2 tablespoons of hoisin sauce
A few dashes of cayenne pepper

Directions:

Preheat the oven to 350 degrees. In two large, flat cooking pans, pour one bottle of beer for each pan. Then place a rack of ribs in each pan and cook in the oven for about 90 minutes. Flip the ribs over halfway during cooking, after about 45 minutes. If the rib bones get too browned you can always cover the pans with aluminum foil for the last 30 minutes.

While the ribs are cooking, prepare the barbecue sauce. Mix together the rest of the ingredients in a medium-size bowl. Store this barbecue sauce in the fridge until you need to use it.

Remove the ribs from the oven and let them rest on the stovetop. Cover the pans with foil.

Prepare the barbecue. Brush the ribs (one side only) with barbecue sauce and grill with the sauce side up. Then flip the ribs over and baste the other side with sauce. Grill the ribs for about 10 minutes until the meat is browned. Baste the ribs about every 3-5 minutes. You can also re-baste the ribs one last time before slicing them.

Slice the ribs and arrange on a platter. Serve with grilled corn and a tasty carb (potato salad, rice, roasted potatoes, pasta salad). This is a messy, but delightful dish so don’t worry about saucing up your manicure. Enjoy!