Last weekend's aventure -- 3,2,1 weird ribs ..

Started by sjmcdowall, June 25, 2012, 11:12:55 AM

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sjmcdowall


So I went to the local farmer's market and found these people who raise pasture pigs (Berkshire) - -and got 6 lbs of "spareribs".  They looked a little odd (they were frozen) but I grabbed them anyway.

I defrosted them to cook up Sunday and -- well -- they were the oddest "Spareribs" I ever saw.  It's like they chopped them up into small pieces ... and I think the rib tips were just gone (so they were more like St. Louis Style) I THINK. 

That didn't detour me though (ha! I laugh in the face of odd ribs) .. so I rubbed them with Jan's (1/2 the batch) and Memphis Dust on the other ... 3-2-1 goodness with Jim Bean + Hickory (evenly split) .. for the "2" I put in some Apple Juice (pretty standard) .. it never made it to the full "1" they were pretty much falling apart at about 30 minutes. 

I then pulled them and brushed a little bit of homemade "Bourbon Orange Hot BBQ" Sauce I had made earlier (that was good -- I'll post in the Sauces area) .. and put them on the grill for just a couple of minutes to get that sticky carmalized glaze going. 

Servered with Cajun Corn and a "Greek/French" potato salad I made with more Farmer's Markets ingredients..

The rib sections (they came cut this way!)



Cajun Corn


French/Greek Potato Salad



mikecorn.1

Good eats. What's in the Cajun Corn?


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SiFumar

Those ribs sure look meaty.  I'm interested in the corn too. :)

sjmcdowall

Yes, the ribs were good (as were the potatoes and corn).  I just posted the corn recipe in the "Vegetable" area.  As you can see, easy peasy and you can make ahead and just re-heat up when ready and put the minced parsley in.  (Or cilantro -- works well too) .

The French/Greek Potato salad was also very good.. quite different w/o any Mayo and the addition of Feta, Cornichons and Kalamata olives.  :)

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