Ribs

Ribs...mmmmmm good! I LIKE ribs in the summertime especially. Cooked and hot they are wonderful and cooked properly they are great cold too. Cooking ribs properly is an art and there are so many ways it boggles the mind to consider them. I used to BBQ them on a Webber grill and they were darned good, slow cooked, tender and flavorful. When I say "ribs" I mean PORK ribs (sorry to my Muslum friends), NOT Beef, deer, lion, bear or any other meateous material. Pork. Pig. Oink! Over the years I hardly varied, always cooked them on the grill over hoit coals, lid on for about an hour then off with the lid, added a particular kind of BB Sauce and after about 30 minutes had the ribs on a plate with potato salad or french fries and maybe a green salad. That was then, this is NOW:

1. One rack of ribs (16-20 ribs inclusive)
2. Score with a sharp knife between each rib and along the back silver skin thoroughly.
3. Rub liberally both sides with salt and pepper and cayeene pepper as well.
4. Cut the racks in half, 8 - 10 ribs each part.
5. Lay in the middle of a sheet of Aluminum Foil cut about 6" oversize in length.
6. Fold up and seal as best you can to allow no liquids to escape. Tight, tight, tight.
7. Place on a cookie sheet or broiler pan and slip it into the oven set at 300 degrees for 2 Hours.
8. Remove from oven, open up the aluminum foil and pour off the liquids that have accumulated into a stainless steel bowl. Place in Refrigerator.
9. Allow ribs to cool approx 30 minutes.
10. Remove liquids from Refrigerator and scrape off congealed fat from the liquid.
11. Add 1 cup for each cup of your favorite BBQ sauce.
12. Coat the ribs liberally on both sides with your combined sauce.
13. Place on top of Aluminum foil sheet or use old packets to protect the broiler pan.
14. Insert in 375 degree oven, recoat every 15 - 20 minutes...recoat three times (one Hour).
15. Remove, Cut into individual ribs and place on plate. Great with a cold beer!

My oh my, the best ribs yet and no Weber to deal with. Give it a try and email me with your results and suggestions.
hnlute@gmail.com

Recipe! Lute's Inside Ribs

Hello dear foodies, today I'm going to give you the recipe for my Inside Ribs, just about the best ribs made in an oven that you can imagine. What! You say, cook inside?! In an OVEN?...No way! Got to be in a BBQ at least or an open fire. Well if you live in Northern California in the winter or Seattle or Portland or a thousand other places around the world any other time and face wind, rain, sleet and snow then you NEED this recipe! Simple steps will lead you to the most tender, moist and flavorful ribs you might have ever eaten and you might even abandon that BBQ on some of those good ol' warm days for the cleanliness and convenience of this recipe.
Here goes:

Ingredients:
Ribs, bone-in, pork rack or babyback ribs. Beef Ribs will work as well. Rinse and Pat Dry.
Salt, 1 Tablespoon
Pepper 1 Tablespoon ground
Cumin, 1 Tablespoon ground
Red Pepper Flakes 1 teaspoon

Cut rack(s) in half in person sized portions, 5 - 7 rib bones. Cut along bone.
Salt and Pepper liberally, rub in cumin and red pepper on both sides. Cut thru silverskin on opposite side between each bone.

Wrap each portion of ribs in Aluminum foil, seal as well as you can.

Place in baking pan (to retain juices) and bake in 350 degree oven for 2 hours.

Remove from oven, remove from aluminum foil, handle carefully as they will want to pull apart or the meat may fall off of the bone. Drain juices from aluminum foil and the pan into a bowl and retain.

Coat your ribs with you favorite BBQ sauce, ketchup, marinade, hot sauce and return in pan to the 350 degree oven to finish (approx. 30 minutes. Continue to cat as you see the surface dry or darken.

Remove from oven and allow to cool 10 minutes, slice individual ribs from each portion and plate.

Serve with green salad and/or french fries.

Good eating!