(Bloggers note: I'm feeling very snarky today. Here's a recipe that came into my in-box the other day. When I first glanced at it, it seemed OK. Now I just want to rip it apart. I'm tired of reading recipes on how to barbeque, when the person writing it has absolutely no idea what he's talking about.)
David Slone -- January 31, 2007
Barbecuing is a widespread and honored tradition. Three out of four American families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue? (But do they barbecue or grill four to five times a month? There is a difference you know.)
Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.
Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut (CUT? WTF? DON'T DO IT - you'll loose all the meat's juices!) the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. (Use a thermometer dude!) Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.
Barbecued Spare Ribs are a classic American barbecue meal, made from pork. (Umm, spare ribs are only found on a pig. What else would they be made from?) This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic. (Whoa Nelly, both your recipes call for using a grill - not an oven. Did your recipes get mixed up in some strange editing brew-hah-hah?)
Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush. (Thanks for the tip on cleaning my grill - but since this recipe calls using an oven, what does this have to do with anything? Got any tips on how to clean my toilet?)
Here are a couple really good barbecue recipes you can try at your next barbecue. (Can you tell me why you're giving us a recipe for grilled pork chops first when you just setup an article to talk about barbecued spare ribs?)
Grilled Stuffed Pork Chops
- 4 thick rib pork chops, (1" to 1 1/4" thick is best)
- 3/4 cup dry breadcrumbs
- Large pinch dried and crumbled rosemary
- Large pinch dried and crumbled marjoram
- 1 Tbsp. melted butter
- 1/2 cup minced sweet onion
- 1 small clove garlic, minced
- salt and/or pepper to taste
- Make several shallow cuts in each pork chop with a knife.
- In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.
- Stuff the mixture into the cuts you made. (I've never heard of stuffed pork chops where the stuffing is put into several shallow cuts. Usually one large pocket is cut into each pork chop, and that pocket is filled with stuffing. Why do I have the feeling that the stuffing would fall out of these "shallow cuts.")
- Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times.
- Grill them for five minutes or so then turn them over and let that side cook for 5 minutes.
- Repeat this process two or three times or until the chops are grilled to your satisfaction.
Barbecued Spare Ribs
Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.
- 2 pounds pork spare ribs
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisen sauce
- 2 tablespoons white vinegar
- 1 tablespoons sake
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon of freshly ground white pepper (I have to buy another pepper grinder just for the white pepper? Use the pre-ground stuff.)
- 2 tablespoons chicken stock
- freshly ground black pepper and salt to taste (I guess that the pork chops don't rate, they didn't get freshly ground black pepper!)
- Put the spare ribs in a large casserole dish in one layer.
- Using a large bowl, combine the rest of the ingredients.
- Pour this mixture over the spare ribs being sure to completely coat the meat.
- Let this marinate overnight, (Where? Should I do this on a table? In the refrigerator? Should the dish be covered? What about food safety?) baste occasionally unless the meat is completely covered.
Throw (As in fling?) the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times. (With all that sugar in the honey and hoisen sauce you better be prepared to turn and FLIP your ribs. A lot! Sugar burns very quickly over direct flame of a grill. Following David's directions will give you burnt and inedible meat. It would be best to cook these ribs over an indirect fire and only char them slightly at the end.)
Be sure to check out the Barbecue Recipe Collection for delicious barbecue recipes. (Remember the quality recipe you found here. I wonder if the rest of them are this bad.)