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Cheesecake for a Special Occasion Toni's Holiday Dinner |
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This recipe is a special request from my dear friend Marge. I hope that you'll
enjoy making these ribs and better yet, eating these ribs. They are good, guaranteed!
Making these ribs is all a feeling. Season to taste and paint the ribs to your satisfaction.
NOTE: Although the nutritional analysis below reflects a heavy fat content, my ribs cooked
in this fashion ARE NOT fat and greasy. So do ahead and try them with that thought in mind.
You won't be sorry.
You Will Need:
Konriko
Creole Seasoning, to taste
Can't find it in your Supermarket? Click and go to the Louisana Cupboard.
Big Bob Gibson's BBQ Sauce, depending on how much sauce you like on the ribs. Click on the bottle to order.
Meat Thermometer
Preparing and cooking the Ribs:
1. With cold water running, rinse the ribs very well and pat dry with paper towels.
2. Lay the ribs out on a clean work surface. Sprinkle both the bone and meat
sides evenly with the garlic powder, the Konriko and the black pepper. Now gently,
massage the meat until the seasonings are rubbed in thoroughly. 3. Now you must decide if you are going to cook the ribs on the grill or in the oven.
Both work well. I prefer cooking them on my gas grill.
4. Gas Grill: Lite the grill and let the temperature rise to 550 -550 °. Turn
the heat down to two burners and allow the temperature to reduce to 350 ° and maintain
it there throughout the cooking time.
5. Place the ribs on the grill bone side first. allow to cook for about 20 minutes on that side.
Turn and cook for 20 minutes. Turn to bone side again and cook for 10 minutes. Turn to
meaty side and cook for 10 minutes. By this time the ribs will be browning nicely.
6. Continue cooking in the matter reducing the time by three minutes on each turn. Now it is
time to get the meat thermometer and check. 7 When it does, remove the ribs from the grill and paint them with the barbeque sauce.
You could do this the night before and place the ribs wrapped in plastic wrap or large
plastic ziplock bags in the refrigerate or start to cook right after
seasoning. If you do place them in the fridge overnight, allow them to stay at room temperature about 15 to 30 minutes
before cooking.
You want it to register 180 °.
8. Reduce the heat of the grill to it's lowest setting and place the painted ribs back on the grill. Allow to cook for about another 5 - 7 minutes on each side. Watch closely as you don't want them to burn, but just to carmelize the barbeque sauce a bit.
9. Remove and allow to cool enough to be able to handle to cut between the ribs. Cut and place on a serving plate. Garnish with your favorite, parsley, watercress, etc. Serve.
10. If using an oven, preheat it to 375 °. Follow the same method as above.
Nutritional Information Per Serving: 8 Servings with hopefully some left for tomorrow!
Calories:
480 Carbohydrates: 1 gm Fat: 40 gm Cholesterol: 137 gm
Protein: 27 gm Sodium: 227 mg Fiber: 2 gm Calcium: 54
mg
Iron: 1 mg Vitamin A: 17 IU Vitamin C: 0 mg
Percentage of Calories from Fat: 76%
Percentage of Calories from Protein: 23%
Percentage of Calories from Carbohydrates: 1%
Copyright © September, 1999. Updated August, 2003 All rights reserved. Toni's Treasures Forever, Inc.
