Barbecued Ribs

You’ll need plenty of napkins for these rascals. The ingredients even include a little something the Otis would appreciate.

Take a couple rack of ribs - about 3 lbs. (any style, either pork or beef)
Put them in a big pot
Add enough water to just cover everybody in there
Add the following to the pot:

1 coarsely chopped onion
2-3 bay leaves
1 generous slug of bourbon (and one for yourself, Otis)
½ cup vinegar
3-4 dashes of worcestershire sauce
Liquid Smoke to your liking

Parboil the ribs in a gentle boil. It will take about 45 minutes before you want to poke at them with a fork to make sure they are tender, but not falling off the bone. You can always have another snort to pass the time away.

Or, you can make the barbecue sauce.

Mix together in a pan:
½ cup ketchup
3 T yellow mustard
¼ c vinegar
¼ c brown sugar
¼ c worcestershire sauce
dashes of salt, pepper and garlic salt

Cook the sauce on medium heat until she starts bubbling a little and then let it simmer awhile to blend flavors. Or you can put it in the microwave (WHAT’S your hurry?) Nuke it on high for 5 minutes, stir and then 5 more minutes on medium, and stir some more.

Take the ribs out of the boil and let them cool a bit in the fridge to take the heat off the outside. Just enough time to have another snort.

Fire up the grill with a low flame. Brush your sauce on the ribs while they are on the grill, turning regularly and coating nicely. Be sure to lick any sauce off your fingers so it don’t go to waste. They should cook on the low heat for 1-1/2 to 2 hrs. (That should be enough time to sober up before the Governor comes).

One nice thing about this recipe is you can fix everything the night before (the sauce only gets better) and all you have to do is brush and heat the ribs on the grill.

Good eatin’.