By Randal White
Grilled pork ribs
2 slabs Saint Louis ribs about 2 lbs each
2 cups cider vinegar
1⁄2 cup garlic fussed oil
Juice of 2 lemons
Juice of 2 limes
Lightly oil ribs and generously season with BBQ rub. Let ribs sit overnight or for at least 2 hours. Place ribs on pre-heated grill and let them cook and receive good color. Mix remaining rib juice with vinegar and oil. (Use this to baste the ribs as they cook.) When the ribs have good color and flavor from the grill, baste and remove. This is the secret: wrap the ribs tightly in plastic wrap and then in aluminum foil. Place on the top shelf of grill and regulate the grill to stay at 300 degrees for about 1 hour and 15 minutes. Carefully remove the wrap and foil, place on grill, and brush on sauce. Shut lid and cook for about 10 to 15 minutes more and serve. (Some people may not want sauce, so serve it on the side)
BBQ rub
1 oz Ancho chili powder
1 oz paprika
1 oz cumin seed
1 oz coriander seed
1 oz anise seed
1 oz thyme
1 oz large crack black pepper
1 oz grill mates steak seasoning
1 oz grill mates barbecue
1 oz garlic salt or powder
2 oz brown sugar
Mix well
Honey orange BBQ sauce
1 cup guldens mustard
1 cup ketchup
1⁄2 cup honey
1 cup cider vinegar
1 cup Durkee’s hot sauce
1 cup molasses
1 lb brown sugar
6 oz can OJ concentrate
2 oz Montreal steak seasoning
2 oz whole grain mustard
Mix well and set off to side.
Momma’s smoked potato onions with black peppercorn
2 lb potatoes, sliced
1⁄2 lb onions, sliced
1⁄2 oz or so fresh cracked peppercorn
12 oz chicken stock
1 stick real butter
salt to taste
Place onions, potatoes, and salt and pepper in bowl and mix. Place in casserole dish. Pour on hot chicken stock and top with slices of butter. Cover with aluminum foil and place on grill for 40 minutes or until done.
Cox Cable subscribers can catch “Dishin’ It Out” any Saturday or Sunday at Noon on Channel 16. Each new edition premieres on the first weekend of the month and is repeated on the following weekends. For more information on the program, contact Jeff Goertz at DishinItOut@aol.com or call (352) 694-4091. Current sponsors: Sag Harbor Kitchens, Beautiful Moments Party Rentals, and Ocala Style.
