RipVan
Assistant Cook
Years ago I motored over a huge piece of the SE US and found a few roadside places that cooked (smoked) ribs outdoors on a rack over a low fire. The rack was mounted on the back of a very wide "fireplace". They basted the ribs in a thick tomato (sweet and sour type) sauce to keep the ribs moist. Cooking reportedly took one day for one batch. The result was the best ribs that I have ever eaten - by far. You could even eat most of the bone and I did although most diners did not.
The ribs were not big so I assume that they were pork.
Alas, now I dont know where to find these fantastic morsels. If I could I would be a happy feller. Or - if I knew how to make them I would start a batch today.
Anyone know how to make ribs like these? I hope so!
The ribs were not big so I assume that they were pork.
Alas, now I dont know where to find these fantastic morsels. If I could I would be a happy feller. Or - if I knew how to make them I would start a batch today.
Anyone know how to make ribs like these? I hope so!