1 or 2 slabs pork ribs
1/4 c. Wright’s Liquid Smoke
1/2 c. dry BBQ rub seasoning
1 c. bar-be-que sauce
Place the thawed pork ribs in a deep pan or roaster. Pour enough water in the pan to just barely cover the ribs and pour in the liquid smoke and allow the ribs to soak for 20 minutes.
After 20 minutes, remove the ribs and allow them to drain in another pan.
After the ribs have drained for 10 minutes, thoroughly rub on the dry bar-be-que rib seasoning into both sides of the ribs. Pour all except 1/2 inch of water and liquid smoke out of the pan and place the ribs back in the pan, meaty-side up. Try to layer them so that as much of the meaty side is showing as possible. Seal the pan with aluminum foil as tightly as possible to hold in the steam. cook in a 290 degree oven for two hours.
Remove the ribs carefully and place them on a flat pan to cool.
At this point, if you are going to use them the next day, after they have cooled, wrap them in plastic wrap and place in the refrigerator.
When you are ready to serve, place the ribs over hot charcoal or on a gas grill and brown them while basting them with bar-be-que sauce on both sides and continue to brown until the sauce is well caramelized or almost burnt. Then serve.
Each slab will serve three or four hungry people.
To make it real easy, I would serve heated Bush’s Original baked beans, corn on the cob, fresh slice tomatoes marinated in Italian dressing, store-bought potato salad and hot garlic bread.
For dessert, how about cold watermelon.
Have a great Fourth of July!
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.