Barbecued Spareribs #1

Barbecued Spareribs #1 Ingredients

8 lb Pork spareribs	Wood chips
Salt & pepper to taste	Barbecue sauce (optional)

Instructions for Barbecued Spareribs #1

SERVES 6-7 This is one ofthe great dishes of our culture. Yes, barbecued pork ribs are very special, and they are ours. Chicago, Kansas City, Dallas, and Houston seem to have the best ribs imaginable, though every major city in America now boasts a few fine ribs houses. Home cooking of ribs is not difficult at all. There are several methods. I have heard of people steaming the ribs before barbecuing in order to ensure tenderness . . . but I think there is something heretical about that. Something to do with ones grandmother or the Texas sky. Im not sure why that steaming suggestion so bothers me. It might just work, but I am not about to waste a good slab of ribs trying to find out. I have smoked ribs in a garbage-can smoker and then finished them off in the kitchen oven. I discussed that in an earlier book. That works well, but anyone in Kansas City or Dallas would not hear of such a thing. The old method seems to be the best. Cool fire, slow cooking, sauce on at the end. That is what I want you to try. At Arthur Bryants, in Kansas City, the meat is done over a very low fire and offered with the sauce on the side. Their sauce is a bit unusual and I have tried to come close to what they offer. My sauce follows. You must go to Bryants sometime. Calvin Trillin loves the place and has made it quite famous, although you will be surprised when you walk in. It is simply good barbecue served in a black barbecue house. Paper plates, Formica tabletops, the whole scene. Salt and pepper the ribs and cook them over a low fire, just as in the pork-shoulder recipe. They should take about 1-1/2 hours to cook. Be sure that you do not put the ribs on top of one another. Give them plenty of room. Control the smoke flavor by the use of the dampened wood chips or sawdust. Normally the sauce is put on after the ribs are cooked. However, if you like crunchy ribs, baste the ribs when they are finished. Then continue to cook for 15 more minutes. They wouldnt do that in Kansas City, and Edith wouldnt do it in Chicago . . . but sometimes the crunchiness gained from the darkened sugar in the sauce is just great. Dont tell anyone in Kansas City that I told you to do this! From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Barbecue Sauce

Pork

Meat Grill

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