TUESDAY

Hey OddTodd... If you're looking for BBQ recipes, I have a good one...

Oven-Braised Spareribs

(Recipe adapted from Alton Brown's 'Who Loves Ya Baby Back Ribs' recipe from his TV Show Good Eats)

[NOTE: This this recipe takes around 4-5 hours to complete, but it is well worth it!!! I live in an apartment and don't have a place to grill... This is as close as I can come to BBQ Ribs at home.]

About One Pound Boneless Pork Spareribs (1" Thick Cut, about 4-5 pieces)

4 Tablespoons Brown Sugar

1 Tablespoon Chili Powder

1/2 Teaspoon Paprika

1/2 Teaspoon Dry Thyme

1/2 Teaspoon Cayenne Pepper

1 Tablespoon Vinegar (red wine vinegar is best)

1 Tablespoon Bourbon (The best stuff you can get, preferrably)

1 Tablespoon Worcheshire (or however you spell it) Sauce

1 Clove Garlic, crushed (smash it good with a soup can)

Heavy-Duty Aluminum Foil

1) Mix all the rub ingredients together well (a few pulses in a food processor works great, but by hand is fine too)

2) Lay the Aluminum Foil out on top of the cookie sheet (overlapping the edges a couple of inches)

3) Pour the rub out onto the plate, and turn the ribs in the rub, patting down to make sure they make full contact on all sides (yes, even the fatty side)

4) Lay out the ribs on the foil, fat side down. Fold the long sides of the foil together and seal tightly. Then roll up the short ends, not so tightly.

5) Place the cookie sheet with the foil package on it into your fridge, and leave it for about 2 hours. After this, take the ribs out of the fridge and preheat your oven to 200 degrees (F)

6) In small plastic bowl, mix all the sauce ingredients together (you can toss in the leftover rub, if you like) Microwave sauce for about one minute (until it thins up enough to pour easily)

7) Uncurl one of the short ends of the foil package, and pour in the sauce. Tilt the pan for a few seconds to make sure it makes it all the way to the other end. Curl the end back up.

8) Put the ribs in the oven (still on the cookie sheet) and leave for 2 1/2-3 hours. Then, remove it from the oven and let it cool for about 5-10 minutes, until you can hold the ends and not burn your fingers.

9) Put the foil package over the top of the saucepan, and cut a hole in the middle, to let the sauce drain into it. While this is happening, lay out a new piece of foil on the cookie sheet.

10) Put the saucepan on over high heat and let it come to a boil, stirring occasionally. The sauce will froth up as it reduces, and begin to thicken up. You'll know it's ready when you can lift the pan away from the heat, let the bubbling stop, and can push the sauce over to one side and it doesn't immediately flow back.

11) Turn off the heat and let the sauce cool for about 5 minutes. While doing this, turn on your oven's broiler, and raise the oven rack to its highest position. Also, unwrap the ribs from their original package.

12) One at a time, flip the ribs in the sauce (use tongs or two forks) until all sides are fully coated, and then place on the cookie sheet, fat side up.

13) Place the ribs into the oven, under the broiler. DON'T WALK AWAY!!! These things burn really quick, so you'll want to check on them every 60 seconds. They'll be done when you just begin to see a tiny bit of the sauce blackening. It'll probably take less than 5 minutes. But, if they do burn, it's the fatty side that will burn first, so you can just trim it away!

14) Take them out of the oven. Serve, and enjoy!

I know the recipe looks complicated, but it's really pretty simple. And, you can customize the rub and the sauce however you like it. With the rub, keep the brown sugar and salt, then add whatever spices you like. And in the case of the sauce, keep the ketchup and the vinegar, but add whatever other stuff you like (Liquid Smoke is nice, but not everyone likes it)

And, as an added bonus: This recipe works great on the grill, too. Make them all the way up to Step 12 the night before, then toss them in the fridge. The next day, just let them come to room temperature on the kitchen counter, and finish them on the grill...

Nate (aka DoughyGuy)

Hey tOdd, Here is one of my favorite summer recipes. Good vibes to ya. Mark C.

WHAT A BRAT

Ingredients

Bratwurst

Yellow Onion

Bell Pepper

Salt

Brat Buns

Mustard

Beer!!

Coarsely chop the onion and bell pepper. Place the onion, bell pepper and brats in a sauce pan or dutch oven and pour in enough beer to cover the ingredients. Toss in a couple of pinches of salt. Simmer slowly until veggies become soft. Drain off the beer and save the veggies. Throw the brats on the grill and let them cook over medium high heat until they are done. DON"T POKE HOLES IN THE BRATS!!!! Place brat on a whole wheat sesame brat bun, smother with the onions, peppers and a dab of mustard. Serve with your favorite picnic type side dishes and enjoy!

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Dear OddTodd~

Hello from sunny California! It's Agent 34-24-34 with a bitchin BBQ crock pot recipe for you and your friends. Let's call it Robyn's Crock Pot Party Beans.

I created this recipe last weekend for my 4 year old's rocking birthday pool bash and it was a major hit. I thought I'd share...I like it because it goes together quick, and what's more fun than gassy children making the pool into a gigantic jacuzzi?

Robyn’s Crock Pot Party Beans

1 pound bacon, cook and crumble

1 small onion, chopped

1 medium-size green pepper, chopped

1 huge can (30 oz.?) of Bush’s Brown Sugar & Honey beans

1 can (15 oz.) Great Northern Beans (rinsed well & drained)

1 can (15 oz.) pinto beans with jalapeno peppers in them (rinsed well & drained)

1/3 cup brown sugar

In a large skillet, brown the bacon until crisp. Drain, reserving drippings. In drippings cook onion and green pepper until tender.

Add cooked onions and peppers to large size crock pot . Add all the beans and brown sugar. Mix well.

Cover and cook on LOW setting for about 4 hours or until bubbly.

Makes about 20 servings

2006@RKH

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