Speaking of ribs…

Posted by on 3:55 am, Jan 21, 2012 in Recipes | 0 comments

In Door Spare Ribs By Clark Pope Catering These ribs have a wonderful BBQ flavor without standing in the snow. Ingredients 1 slab spear ribs Dry Rub ½ teaspoon garlic power ½ teaspoon onion power ¼ teaspoon ground thyme ½ teaspoon cayenne pepper ¼ teaspoon black pepper ½ teaspoon ground cumin 2 tablespoons brown sugar 3 tablespoons salt ¼ cup of apple...

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BBQ Ribs in the oven

Posted by on 12:08 pm, Jan 20, 2012 in Technique | 0 comments

Don’t feel like breaking out the grill in the middle of winter? Here is a simple easy recipe for barbecue ribs in the oven.

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Make ‘em St. Louis Style…

Posted by on 12:03 pm, Jan 19, 2012 in Technique | 0 comments

Some people don’t like the end of the ribs.  This end is tasty, but can be a little off putting to some.  If this sounds like you, try watching this video on how to trim your ribs to make them St. Louis style.  But be sure to save the trim for soups, stews and...

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Week 7 Winter CSA Package

Posted by on 4:43 am, Jan 17, 2012 in About Your Ingredients, Bag Contents | 3 comments

WWBFD:  What Would Bobby Flay Do?  He’d throw down with me over some spare ribs.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Week 7 Winter CSA Package  WWBFD:  What Would Bobby Flay Do?  He’d throw down with me over some spare ribs. January 16, 2011 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   Dear Robert, Yes, I...

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Braised Spareribs/Back Ribs

Posted by on 3:10 pm, Dec 15, 2010 in About Your Ingredients, Recipes | 0 comments

This is a fairly basic recipe that you can modify to your liking, particulary with spices.  The result should be tender, fall off of the bone ribs.   First, get some oil hot in a skillet.  Vegetable oil or canola oil do best.  They don’t impart any flavor.    While the oil is heating, dredge your ribs in a bowl of flour.  You want the ribs to be...

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