Smackdown: Bourdain & Deen in Food Fight

Labor Day Weekend BBQ Classic Rib Recipe

Every Labor Day weekend my family gets together to celebrate family. And the open of dove hunting season.  And pretty much anything else that comes to mind.

One of the highlights of our get together is a BBQ at my aunt and uncle's house.  It's a meatlover's paradise with slow-cooked pork ribs and steaks on the grill.  Of course, there are all the sides - deviled eggs, collard greens, salads - leaf, potato and pasta.  

Here's my uncle's rib recipe.  Try it for melt in your mouth, falling-off-the-bone tender ribs.

Uncle Alex's Babyback Ribs

Serves a whole house full of Warrens

Two large racks of pork ribs, cut up into individual riblets

Soak riblets in salted water overnight in refrigerator (This soaks the blood from the meat and leaves it almost white.)

When you're ready to cook the ribs, rinse them with plenty of fresh water to remove most of the salt. Line pans with aluminum foil, then pat ribs dry and lay in pans. 

Wet down good with  Uncle Alex's special BBQ sauce (see below), lightly salt, cover pan with foil and put in 350 degrees Farenheit oven for about half an hour.  Then turn down to 325 for about another hour. 

After an hour, take ribs out and uncover.  Brush with tomato sauce (see below) and put under broiler for 3-4 minutes or until browned.  Take out and eat. 

Alex Warren's BBQ Sauce

Half gallon vinegar

1 oz powdered cayenne red pepper

12 oz Texas Pete

4 oz Tabasco

Shake well and let stand.

Pick up and shake every now and then for the first couple weeks.


Tomato Sauce

1 cup Ketchup

1 1/2 cup Honey

1/2 cup Texas Pete

Put in small sauce pan and heat, lightly simmer for a while. This doesn't have to be cooked  If the sauce is too sweet or too hot, reduce amount of honey or Texas Pete.  (According to Uncle Alex, this is one of those things you just experiment with.)


The comments to this entry are closed.