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.
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!)
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.
(I promise, I didn't drink any of this.)
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.
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.
And then we ate, and developed The Itis all day long.