| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 6 |
lb |
Beef Spare Ribs; (split into individual ribs of about 1 lb each) |
| 1 |
qt |
Pilsner Beer; (or use your favorite, maybe a Chile Beer), up to 2 |
| 2 |
c |
Cayenne Pepper; (or other ground Chile pepper powder) |
| 1 |
c |
Onion powder |
| 1 1/2 |
c |
Garlic powder |
| 1 |
c |
Black pepper; (freshly ground) |
| 1 |
c |
Kosher salt |
| 2 |
c |
Paprika |
| 1 |
c |
Oregano leaf; (ground) |
| 1 |
c |
Thyme leaf; (ground) |
| 1/2 |
c |
Dry Mustard |
| 3 |
c |
Flour |
| 1 |
c |
ChefChile's Creole Spice Blend* See above |
|
|
Marinated Beef Ribs; (drained) |
| 1/2 |
c |
Bacon Fat; (reserve from freshly cooked bacon) |
| 1/2 |
c |
Canola oil or other vegetable oil 2 qts BBQ Sauce; (use your favorite) |
INSTRUCTIONS
MARINATE
CHEFCHILE'S CREOLE SPICE BLE
DREDGE
Marinate: Place ribs in pan or bowl and cover with beer. It is
important to cover the ribs so the marinade soaks in everywhere. If
you need more beer then use it and if you have leftover beer then I
suggest drinking it before it goes flat. Then let this marinate
overnight at least in the refrigerator. **Note--- You may reuse this
marinade one more time, but then you must discard it.
CHEFCHILE'S CREOLE SPICE BLEND: Combine ingredients in a bowl and mix
thoroughly. Store in an airtight container in a cool dark place,
possibly the refrigerator.
dredge: Combine the flour and the spice blend in a bowl. Dredge the
ribs in the seasoned flour covering the rib on all sides and the ends
with the mix. Heat the Bacon fat and vegetable oil being very careful
not to heat the oil to the smoking point. Now brown the ribs on all
sides very quickly. Don' t burn the ribs. Remove the ribs from the
oil and drain excess grease. Dip the ribs into the BBQ Sauce to cover
the entire rib and place in a roasting pan or other suitable baking
dish with the bone side down. Pour any remaining BBQ sauce over the
ribs. Now cover the ribs with plastic wrap making certain that the
seal is tight, and finish by covering the ribs with foil again making
certain that the seal is tight.
Place the covered pan in the 300° F preheated oven for 3 hours.
Remove from the oven and check the meat. It should be very tender and
falling off the bone. At this point you may eat the ribs as they are
or finish them on the grill with some more BBQ Sauce. I like to serve
them on a bed of deep fried onions with some seasoned rice on the
side.
Posted to CHILE-HEADS DIGEST by ChefChile@aol.com on Jan 4, 1999,
converted by MM_Buster v2.0l.
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