Sunday
Well, today I made ribs, corn on the cob, baked beans, Texas toast and I bought cole slaw and potato salad at the deli.
Here's how I make ribs:
Prepare the ribs by remove the membrane off the back. This is the hardest part but really important. The membrane makes them tough and hard to eat and it shrinks while you cook it, making the rack of ribs twist. You need a sharp knife (be careful, it can get slippery!). After this, salt and pepper, put on minced garlic and whatever rub you like (optional). Place the ribs in a roasting pan with a rack. Fill the bottom of the pan with water, put tinfoil over the top and cook on 250 to 275 degrees for several hours until the ribs come apart at the turn of a fork. Put the sauce on at the last minute under the broiler to carmelize. This is really easy and everyone loves them.
Here's how I make ribs:
Prepare the ribs by remove the membrane off the back. This is the hardest part but really important. The membrane makes them tough and hard to eat and it shrinks while you cook it, making the rack of ribs twist. You need a sharp knife (be careful, it can get slippery!). After this, salt and pepper, put on minced garlic and whatever rub you like (optional). Place the ribs in a roasting pan with a rack. Fill the bottom of the pan with water, put tinfoil over the top and cook on 250 to 275 degrees for several hours until the ribs come apart at the turn of a fork. Put the sauce on at the last minute under the broiler to carmelize. This is really easy and everyone loves them.