Barbeque

I woke up early planning on working on the gazebo but found that the skies had opened and it was as if buckets of water were being dumped upon us. So I decided to build an ark instead. Then I decided it might be more fun to make barbeque. I bought some baby back ribs this weekend so I will show you how I prepare them. Above is the recipe for my magic dust. There are two ways to do barbeque, wet or dry. Being the glutton I am for all things food, I do both. I always have this magic dust on hand. You can use it on anything. Just sprinkling it on chicken breasts before grilling is wonderful. You can sprinkle it on your burgers too.


I opened the 3 slabs of ribs.


First I spread both sides with yellow mustard. Not only does this add to the flavor, it also holds the dry rub on.


Generously sprinkle the dry rub over the mustard surface.


Pile the ribs together.


Wrap with heavy foil and refrigerate for at least a day.


I know most people buy their barbeque sauce from the store but just don't do that. If you ever listen to anything I say on this blog, listen to this. MAKE YOUR OWN SAUCE. It really is simple and so much better that that over priced crap filled with high fructose corn syrup and all kinds of other unnatural ingredients. This stuff is so good that you can eat spoonfuls of it. I could drink it with a straw. Start by mixing 2 T. of good chili powder, 1 tsp. cracked black pepper, 1 tsp. salt and 3 T. of garlic powder.


Mix this together and set it aside.


Heat 3 T. of oil in a heavy pan.


Add one diced onion and saute until translucent.


Dump in the dry ingredient mix and saute for a few minutes. (Above you are just seeing the garlic powder. I forgot to take a pic with all the dry spices)


Then add 2 C. ketchup, 1/2 C. yellow mustard, 1/2 C. cider vinegar.


Stir this all together and cook over medium heat.


Add 1/3 C. Worcestershire sauce.


Add 1/3 C. molasses, 1/4 C. lemon juice and 1/4 C. steak sauce (A-1).


Stir in 1 C. brown sugar and 1 to 2 T. Frank's Red Hot.


Stir this all together and cook until it begins to thicken. Stir the whole time and do not let it scorch. It will only take a short time to thicken.


I will show you the ribs when I cook them. Refrigerate this and it will actually be better after a day or two. This is the best barbeque sauce ever. It could be used on all sorts of things not just ribs. Once you make this you will never go back to store bought...trust me!!!

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