Mar

2

Ribs, from Jim Sogi

March 2, 2010 |

THink about what you eat"You don't need no teef to eat my beef"

I made the best ribs I ever ate this weekend for the band. I bought two big double racks on sale and cut the ribs individually. I braised them for 2½ hours low low simmer in water, rock salt, peppercorns. Then I slathered using the whole big bottle of KC Masterpiece sauce from Costco for four hours to soak. Then baked at 350 for an hour, about two hours before eating. That sauce is really good. Soaking the ribs in the sauce after braising for several hours seems to be the key difference. Cooling so you can pick them up with your fingers helps. Of course you have to start in the morning for dinner. Worth it. Served with baked beans, fresh picked lettuce from garden in lieu of coleslaw, and rice.

Scott Brooks writes:

I know there are many BBQ aficionados on this list and there is great BBQ to be had all over the country. But with all due respect to BBQ purveyors across the country, the capital of BBQ is Missouri. Being from St. Louis I'd like to say that St. Louis takes that crown, but the reality is KC is the BBQ capital of the world.

I have a buddy in KC who goes to the KC BBQ fest every year. He is friends with guys who are into the competition big time. I have a standing invite to attend. Although I have not made it, I have sampled some of the BBQ.

I go to KC to water-ski on friends' boat in the summer and we are treated to award winning variations of BBQ by his friends. Homemade, fresh and made to be eaten on the spot.

EatingI eat myself into a stupor every time I'm out on the boat. Good times, good times!

Prof. Haave has attended some of these boat outings with me and I'm sure he can attest to the quality (and quantity) of the feast that is had both on the boat and back at the house.

Varieties of meat marinated or dry rolled (or both) to perfection, then smoked with a variety of different types of wood flavoring at the perfect temperature. Meat that literally melts in your mouth. But it doesn't stop there. The homemade sauces are absolutely to die for. Any variety you'd like. From spicy hot, to sweet as you can stand it, and everything in between. Odd flavors that you wouldn't think of, to the normal favorite flavors.

The saddest part (well the second saddest part) of it all is that the side items are delicious, too….and you don't want to waste any stomach space on anything but the BBQ.

The actual saddest part is that regardless of how hard you try, your stomach will eventually fill up and you'll have to stop eating, and you won't even be close to having tasted all the vittles.

But the good news is, it'll keep you coming back for more!


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