Sunday, July 3, 2011

Mah Ribs, Part 1

In a companion post to my Key to Life about Armpit Hair, I'm gonna document the tried-and-true process I use to make mah delicious ribs. My friend Alex and I are gonna cook out tomorrow, and I offered to bring these, 'cause potato salad is so passé. This is part 1 of my extremely intricate and clandestine Ribs recipe. Don't tell no one!



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First thing I did was wash the ribs, and spread fresh crushed garlic and olive oil over them.

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Then I made a mixture of oregano, citrus cilantro, lemon pepper, crushed red pepper, italian seasoning Adobo, and dark brown sugar. I measured each one by eyeball and taste.

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I then added some Miller Lite, and shook it all up in a jar.

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I then poured the mix underneath the ribs, covering the bottom of the tray...

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...And spread the rest over the top of the ribs. I covered them up using foil, and put them in the fridge to marinate, while I go to work tonite. When I get back home, I'm going to flip them over, and let them sit until tomorrow morning, when I'm gonna slow cook them.

Keep an eye out for part 2 tomorrow!

Ian

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