So we're making an Identity Book in school, and the cover has to be creativeBut my friends kind of stole my idea;p so now im out of ideas(.should i make a collage or is that too cliche?
3 - 5 lbspork spare ribs OR baby back ribs salt water - as needed 1 medonion - chopped 4 cloves garlic - chopped 1/2 cup butter OR margarine 1 cup water 1 cup tomato ketchup 1 cup barbeque sauce 1/2 cup distilled white vinegar 1/4 cup packed brown sugar OR molasses 1 lemon - juice of 1 TblsWorcestershire sauce 1 Tblsseasoned salt 1 tspliquid smoke (see Notes, below) salt and pepper - to taste -Place ribs in a large pot, cover with salted water, and bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour, or until meat is tender, but not falling off the bone; drain and place ribs in a sealable dish; set aside-In a saucepan over medium-high heat, sauté the onion and garlic in butter until the onion is tender, about 3 minutes; remove from heat and pour into a blender-Add remaining ingredients to blender and puree for 1 minute, then pour back into the saucepan-Bring contents of the pan to a boil over medium heat, stirring occasionally; remove from heat-Pour sauce over ribs, cover, and refrigerate for at least 2 hours-Grill ribs over moderately hot coals or a medium-high flame, basting with the sauce and turning often, until well brownedNotes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foodsThe product is produced by burning hardwood chips and condensing the smoke into a liquid formIt is readily available in the U.Sin the spice or condiment aisle of a grocery storeThere is no substitute for this ingredient; if you don't have it, simply omit it.
I used to just bbq with bbq sauceGood but not greatThen someone gave me this recipeSlowly simmer the ribs (baby back ribs are the best) in beer with juice of limes squeezed in (usually one lime to one can of beer)Cook until the meat is just starting to fall off the bonesTransfer to bbq grill, slather with your favorite bbq sauce and glazeRemember they are already cooked and you are just glazingI like to doctor my favorite bbq sauce up with an addition of Jack Daniels and smidgen of cayenne pepper.
my husband is a big fan of pork ribs on the grillhis fav is to rub yellow mustard on them and then we put a spice rub on them just before cookingthe spice rub is: seasoning salt cayenne pepper black pepper paprika crushed red pepper garlic chili powder
A dry rub of several spices will be good ( chili powder, onion, garlic powders, cayenne, celery seed, and some brown sugar a touch of dry mustard- try not to use salts they can dry out your meat) and add some bbq sauce for the last half hour of cooking.Ribs are best low and slow-250 degrees for 3 hers or 220 degrees for 3 hours, make sure you cook ion indirect heat meat side up,there is no need to cook them ahead of time it may make them tough, get a nice smokey bbq sauce and your guests will never leave :) Good Luck
Put your friends who stole your ideas as your identity, and say you don't have an identity anymore ^_^ Identity theftOr have an image of something that's becoming or growing, or think of mythological beings you relate toYou can make your cover with texture, like fabric, yarn, glue non-image things onto it, look around for odd pieces you have, game boards, It's all about time and having funDon't worry what others will think, if you like it, chances are - others will too.
