Re: [CH] Beef ribs: recipes?

Dave Drum (xrated@famvid.com)
Mon, 03 Jul 2000 07:05:56 -0500 

> OK, so having been sprung by Chuck sneaking over to alt.food.barbecue to
> air my ignorance about beef ribs ;-), I thought I'd ask here whether
> anyone has a nice rib recipe. Would you believe that there is a Texan
> BBQ joint around the corner from me in suburban Sydney staffed entirely
> by Phillipinos?

We have an Outback Steak House (faux Ozzie) staffed by Latinos, Africans
(Nigeria), African-Americans and Orientals - oh, and three Caucasians.
B^)=
It's a global marketplace and the marketroids are running wild!!!!
 
> Suggested the idea of BBQ ribs the other day, and discovered the husband
> salivating!

The secret is in the sauce/rub... anyone can figure out how to
cook/smoke the meat. In the United States there is much arguing between
the Southeast Coast (Carolina) Style adherents and their vinegar/mustard
based sauces and the Memphis/Kansas City/Texas style sweet/hot tomato
based sauces.

Here are a couple of the tomato based variety that I have found go well
with beef......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best-Ever Barbeque Sauce
 Categories: Crockpot, Bbq
      Yield: 1 Servings
 
      2    8 oz cans tomato sauce
      1 lg Onion; finely chopped
    1/4 c  Cider vinegar
      1 cl Garlic; minced
    1/3 c  Worcestershire
      2 ts Chilli powder
      2 ts Salt
    1/2 ts Pepper
    1/2 ts Crushed dried red pepper
           (or more - lots more - UDD) 

  Combine 1 cup hot water and all ingredients in crockpot. Stir to
  blend. Cover and cook on LOW for 6 to 8 hours.

  FROM: Uncle Dirty Dave's Kitchen    Posted to FIDO Cooking Echoes
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irondale Cafe Barbecue Sauce
 Categories: Bbq, Sauces
      Yield: 1 1/2 gallon
 
  3 1/2 qt Bottle ketchup
    1/2 ga White vinegar (5%)
      2 c  Water
    1/2 c  Sugar (UDD sez brown)
      2 tb Salt
      2 tb Black pepper
      2 tb Cayenne (UDD sez more)
  2 1/2 tb Bbq spice (commercial)
           Juice of 1 lemon
 
  Mix all ingredients in a large non-reactive stock pot and bring to a
  boil over high heat, stirring well. Add the lemon peel from the lemon
  you squeezed for juice.
  
  Reduce heat and simmer 1 1/2 hours, stirring often. When done cooking
  fish out lemon peel and discard. Pour sauce into sterilized jars, and
  tighten lids (after cool). Store in refrigerator for several weeks.
  
  Yield: 1 1/2 Gallon
  
  Recipe from: Irondale Cafe - Original Whistle-Stop Cookbook by Mary Jo
  Smith McMichael (owner of the Irondale Cafe). Crane-Hill Publishers,
  Birmingham, AL; ISBN 188 154 866-X
  
  Typed and Formatted by Dave Drum - 20 November 1999
  
  FROM: Uncle Dirty Dave's Kitchen
 
MMMMM
 
There has been enough discussion here that Ozzies probably know that
Murrican ketchup is a sweetened tomato sauce. On both of these recipes
feel free to kick them up a notch with more heat. 
 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider