Yankee Winter Ribs

Charles writes:

OK years ago when I was a Marianist Brother I was on a retreat in Vermont.

One of the Brothers told me he was cooking ribs. When I saw the process I was taken back, but since I was a young Brother I did not say a thing.

I have since made ribs this way, especially in the dead of winter when I would rather not spend a lot of time outside with the grill.

Note these can be broiled too if grill under 17 inched of snow.  

2 - 3 Slabs of Pork Ribs

Meat Tenderizer ( If you want)

Buttery Cooking Spray

Paprika

Garlic

Chicken Bullion

Salt and Pepper to taste


Cut ribs into 3-4 rib sections.

Place in large pot and cover with water, add 2 - 3 pods of garlic separated

and Chicken Bullion 4 - 6 squares.

Bring to boil then set on Medium heat covered for 1 - 1/2 hr. 

Dry ribs on a cookie sheet, Sprinkle with meat tenderizer, rub boiled

                                                         garlic on to the ribs then spray with buttery cooking spray 

                                                         & then paprika to cover & Salt & Pepper.

                                                         Cover till you broil or grill. (Great if you are having guest over.)

                                                         Set grill on High for 10 - 15 minutes - cook 4 minutes on high with meat side down

                                                         and hood closed. Turn and cook 2 - 3 minutes, hood closed for 1 of the minutes.

                                                         Can brush with BBQ sauce at end of cooking.

                                                          From Charles Broussard




"You follow a recipe when you bake, for everything else a recipe is a suggestion." 
Emeril Lagasse