Topie: rib recipe

May 28th, 2008 02:45 PM garrett balmer 51z being told by many people that these are the best ribs they have ever had.i said i would post the recipe on message board , taking only a little credit for myself. (i cooked them on the bbq )my wife is writing down the recipe for me to post.so for all those interseted stay posted should be up in the next day or two. garretts dad/brian June 4th, 2008 04:16 PM garrett balmer 51z OK THE RECIPE IS FINISHED (THANKS TO MY WIFE) WE USE PORK SPARE RIBS-FIRST SQUEEZE THE JUICE OF ONE LIME INTO 1 CUP OF PARROT BAY RUM.POOR OVER RIBS THENUSE DRY RUB.WE USED RUM FLAVORED PINEAPPLE BBQ .AVAILABLE AT MOST HOME STORES-MERVYN'S,KOHL'S,BED BATH & BEYOND) OR IF UNABLE TO FIND YOU CAN USE PORTERHOUSE & ROAST SEASONING.PUT IN DEEP PAN COVER TIGHTLY WITH FOIL & COOK 2 1/2-3 HOURS AT 290-300 DEGREES.TO MAKE THE SAUCE USE ANY BOLD/ZESTY BBQ SAUCE & ADD 1/2 CUP BROWN SUGAR,APPROX 1 TSP. CAYENNE PEPPER (ALITTLE MORE OR LESS DEPENDING ON HOTNESS WANTED) 2 TBL SPOONS FRESH GRATED GINGER ROOT, 1 SMALL CAN CRUSHED PINEAPPLE, AND ANOTHER 1/2 CUP OF PARROT BAY RUM.REMOVE RIBS FROM DEEP PAN DRAIN LEFTOVER GREASE/WATER & POOR SAUCE OVER RIBS.USUALLY LET RIBS SET IN REFRIGERATOR OVER NIGHT TO MARINATE.(MINE SET IN BAGS ON ICE FOR TWO DAYS). THEN BBQ TO DESIRED DONENESS (REMEMBER RIBS AR ALREDY COOKED SO THIS IS JUST TO HEAT UP & ADD A LITTLE BBQ BURNTNESS TO THEM!!! (EARLIER IN RECIPE I SAID USE DRY RUB/REMEMBER TO GET HANDS DIRTY & COAT ALL SIDES OF RIBS WITH RUB ALSO IF RIBS HAVE EXCESS FAT YOU CAN TRIM EXCESS FAT).I HOPE ALL DIRECTIONS ARE CLEAR IF NOT YOU CAN CALL MY WIFE (PAM) @ 951-352-1363 TO CLARIFY. (Edited by garrett balmer 51z) June 4th, 2008 04:27 PM MaricopaBruiser Sounds good to me. What do you do with the left over RUM in the bottle? I know what i would do with it. June 4th, 2008 11:43 PM KUDLA 21 WHAT WE DO IS!!! boil the ribs in Orange Juice and BBQ sauce until they're cooked and then slather more bbq sauce and then bar-b-q them. its awesome. I wanna try your concotion for sure though! June 10th, 2008 07:30 PM garrett balmer 51z anybody try the rib recipe yet??????