posted
take 2 or 3 slabs of real meaty wild pork ribs 2 teaspoons of salt 2 tablespoons of paprika 1teaspoon of peper 1 table spoon of cumin 1 tablespoon of oregano 1/2 teaspoon of allspice 1/2 a teaspoon of cinnamon 2 tablespoons of butter 2 onions chopped 2 cloves of garlic crushed 1cup of barbeque sauce 2 tablespoons of lemon juice 2tablespoons of brown sugar 2 tablespoons of cider vinegar 1 teaspoon of worcestershire sauce 1 teaspoon of dry mustard combine the spice ingredients salt down and include the cinnamon into a bowl. rub all of this together all over the slabs of pork and put them in the fridge over night. next day bring it all out. now melt butter and cook the onion and garlic without colouring them untill they are soft add the rest of the stuff and bring to the boil. cover and simmer for about 10 minutes. then set aside to cool. take the pork out of the fridge and preheat the oven to 180 C. lay the pork in a large, greased shallow roasting pan and cook for 30 minutes. coat the pork with sauce and put them back in the oven untill the meat starts to come off the ends of the bones. then take em out of the oven and set them aside for about 10 minutes then slice them up. and cover with the sauce and hog in yum yum.
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TGMM FAMILY OF THE BOW Posts: 7967 | From: auckland new zealand | Registered: Dec 2005
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posted
Heres what happens when you cook the ribs Kiwi style.
YOU RUN OUT OF RIBS!!!!!
-------------------- No free man shall ever be debarred the use of arms. Thomas Jefferson The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government. Thomas Jefferson Posts: 1234 | From: Edinburgh Indiana (South Central) | Registered: May 2006
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posted
To speed up the fall-off-the-bone time, you can bake/steam the ribs as well. Make two large logs of aluminum foil and place them in the pan. Place the rubbed racks of ribs over these, then pour in 1-2 cans of beer. Cover tightly with a double layer of foil, then place in a 350 degree oven for 1 & 1/2 hours. The ribs are ready to be sauced, grilled and eaten. You can also do double or triple batches then freeze the others for a later date. Just reheat on a grill with the sauce.
-------------------- Vice President Life Member New York Bowhunters, Inc. All the best to you and yours >>>>------------------------> Posts: 1105 | From: New York | Registered: May 2003
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Someone told me to double it and add 30, so thats close to 400 f.
