Tuesday, July 5, 2011

Mah Ribs, Part 2


Here's part 2 of my thrilling expose on the secrets of mah ribs. Check out part one here.

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I woke up, and put the ribs in the oven at a temperature of 325 degrees Fahrenheit for about 2 hours.

(...Of course there's more after the jump!)


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I took them out, drained the drippings into a jar, and wrapped them in foil, as I was transporting them to my friend Alex's house.

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(I promise, I didn't drink any of this.)

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We had to use a broiling tray, covered in foil, to cook them. Alex poked holes in the foil, so the juices could drip off, and it could be exposed more directly to the flame.

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I poured some of the drippings into the ribs as they cooked, turning them over at regular intervals, as determined by my nose. When the ribs started getting grill marks, I used Sweet Baby Ray's Raspberry Chipotle Barbeque Sauce, as it complimented the sweetness (with a bit of kick) of the marinade.

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And then we ate, and developed The Itis all day long.



FIN

Ian

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