Wilmington, NC Real Estate Blog

 I can't believe I'm doing this!  I like to cook, HOWEVER,  I have never, ever, never, ever have provided a recipe in written form to anybody.  Here now I'm blogging about it!  What is the world coming to?

 Happening upon a blog written by Karen Monsour, entitled My New Cookbook Group, I commented on my speciality, Baby Back Ribs and was enticed to provide the recipe....so here it is:

 I start with a six pack of  "The beer of NASCAR"  (Miller Lite) and pour it into a huge pot....don't even save any to drink (it tastes awful, and only true NASCAR fans would even admit to drinking it) add to the pot 2 chopped cloves of garlic, 1 chopped red onion, half a chopped jalapeno pepper, and a couple of bay leaves, along with a couple cans of chicken stock, in fact, if you have a 12 pack of Miller Lite throw it all in....it helps get it off the super market shelves.

 While the peppers, onion, and bay leave are enhancing the NASCAR beer, start rubbing the ribs with a dry mixture specifically made for ribs, salt, pepper, and let stand for an hour.  You could go to all the trouble of making your own dry rub, however it is a lot of wasted time and effort.

 Next gently place the ribs into the pot and bring to a fast boil, then turn it down to the lowest setting for about 3 or 4 hours or until the beer smells better than when it started. 

 Start the grill up, if it is not a cooker type, put some wet hickory chips into a disposable aluminium pan, cover it with aluminum foil, puncture a few holes in the top and place under the grates of your grill.  Wait for the smoke to start (the wet wood chips will burn a little, so keep a spray bottle of water handy to put out any flames)

 When the the smoke gets to the point your neighbors start to look out and see what's going on, again GENTLY place the ribs on the grill.  Resist the temptation to coat them with some kind of sauce, wait for about 10 minutes so your neighbors smell them.  NOW coat them with your favorite sauce, I use Rudy's Bar-B-Q Sauce from Texas, it is tangy and flavorful, and helps keep the ribs together, as they will be falling off the bone.  That is the only way to enjoy ribs....they have to almost fall off the bones, and be covered in goo (sauce).  Leave them alone for 20 minutes, again resisting the urge to play with them, turn them only one time.

 As an added enjoyment to your ribs, if you are a transplanted Yankee (like I'am) bring some over to your Southern neighbors and tell them you made these ribs, just for them, with their favorite beer.  After all they have been smelling this wonderful concoction all afternoon.  And ya'll know it is their favorite beer!  They might not even call you a "Damn Yankee" anymore.  ENJOY!

Dick Beals