Saturday, September 18, 2004


No, not Adam's.

We had a couple of racks of ribs that had to be cooked during the fun-times last week.

Unfortunately, someone forgot to pick up the new tank for the grill, so we didn't 'actually' do that part.

Ribs and sauce were so good, I hated packing up the rest for family members we were hurrying out the door...

2 large racks of pork ribs
1 very large roasting pan
1/4 cup olive oil
2 tablespoons basil, marjoram, and parsley
1 tablespoon oregano, sage and thyme
1 teaspoon garlic, lemon pepper seasoning and cayenne
1/4 cup soy or Worcestershire

Mix together everything but the ribs. Rub mixture on the ribs and place in very large pan to marinate for an hour. Pour rest of mixture over the top then set aside to marinate.

After marinating, place ribs on grill for 5 to 10 minutes on each side. You're not cooking them here, just getting the flavor.

Place back in large pan and put in the oven on 350°. Bake for 2 hours uncovered, then cover and bake for 2 to 3 more hours.

trust me

While baking the ribs, make the sauce...

1 15 oz can diced tomatoes
2 large cans tomato sauce
1 small can tomato paste
1/2 cup hot sauce - your choice, I used the 'louisiana' brand
1/4 cup prepared horseradish
1/2 cup molasses
1/2 cup honey
1 large onion, minced
3 tablespoons butter
1/2 cup vodka or whiskey of your choice ( I happened to have vodka on hand)
1/4 cup Worcestershire sauce

Process diced tomatoes until not quite but almost smooth, a few chunks are good.
In a 2 quart saucepan combine all the tomato items and turn heat on low.
In a small saute' pan melt butter and brown the onions until they are not quite crispy brown.
While onions are getting almost-but-not-quite crispy brown, add the rest of the ingredients to the saucepan, except for the alcohol.

Once the onions are done, add them to the other pan. Continue to simmer sauce until it cooks down to about 3/4 to 1/2 of the original amount. Add the alcohol and continue to cook until it starts to thicken again. Keep warm until ribs are done.