I asked my favorite sister Anne recently, “What dish says ‘home’ to you?” It’s evidently not a question you should ask my family, because I got a string of emails from her with various ideas. One those was ribs.<\/p>\n
“Fair enough,” I thought. I remember going to 3 Kings (or was 4 Aces? Some card related theme) in Hoagland for a celebration for Anne’s graduation from Purdue. We sat and ordered and Dad[1]<\/a> said to Mom, “Look at these kids, we’ve done all right. They all ordered ribs and french fries.”<\/p>\n We do love our ribs. Here’s my favorite way of making them.<\/p>\n Ingredients<\/b> Procedure<\/b> Eat. Slather with additional sauce if you like. This ain’t rocket science, mix, match, substitute to your heart’s content.\n<\/p><\/div>\n Stir all this together in a sauce pan and simmer for 15-30 minutes. <\/p>\n This ain’t rocket science either. Use what you have and what you like. Although I do suggest going and buying liquid smoke if you don’t have it. <\/p>\n In any case, this is ridiculously better than anything you can buy at the store and well worth the effort to make.\n<\/p><\/div>\n 1. Lordy, what I wouldn’t give for just a few minutes with my Dad as he was then.<\/p>\n
\nRibs. Baby back or spare or St Louis. Whatever you like. A half rack per person.
\nRub. My favorite recipe follows.
\nSauce. My favorite recipe follows.<\/p>\n
\nRub the ribs with the rub. Rub generously on all sides.
\nWrap the ribs in plastic wrap and refrigerate for 0 to 4 hours (depending on how well you planned.)
\nHeat your oven to 300 degrees.
\nWrap the ribs in foil, sealing tightly, and bake[2]<\/a> on a sheet in your oven for 2 – 3 hours.
\nRemove from the oven and crank the heat to 425, or turn on the broiler.
\nSlather the meat side of the ribs with the sauce.
\nPut in the oven and cook until caramelized as much as you like it.<\/p>\n
\nFrench fries are the perfect accompaniment.\n<\/p><\/div>\n
\n1\/2 cup salt
\n2 tablespoons sugar
\n1 tablespoon black pepper
\n2 teaspoons cayenne
\n1 teaspoon garlic power.<\/p>\n
\nThis is Memphis-style. Tomatoey and hot.<\/i>
\n1 cup ketchup
\n1\/4 cup brown sugar
\n1 tablespoon prepared yellow mustard
\n1 tablespoon apple cider vinegar
\n1 tablespoon chili powder
\n1 teaspoon liquid smoke
\n1 teaspoon black pepper
\n1\/2 teaspoon Worcestershire sauce
\n1\/2 teaspoon garlic salt
\n1 teaspoon hot sauce
\n1\/4 teaspoon celery salt.<\/p>\n
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