Thursday, July 19, 2007

Some BBQ'd Ribs t'die fer.....

BBQ’d Ribs with a Brandy Rhubard/Orange Sauce

I’ve had this here recipe’ fer many years and I believe I got it through a family member who ran a real mean BBQ restaurant….but it’s a real crowd pleaser….. a little time consumin but well worth t’is….

Gert...and all you other cooks/chefs out there....y'all are gonna like this one mates...


1 Quart finely chopped Rhubard
2 Oranges, cut into small pieces
3 Cups of sugar
2 Tablespoons Lemon Juice

Put the Rhubarb & Oranges in a 3 Quart saucepan and heat over low heat until soft, about 10 minutes. Add the sugar and raise the heat to medium and cook about 20 minutes, stirring constantly. Add the Lemon Juice in the last 5 minutes and set aside to cool.

Basting Sauce
1 Cup of the above Marmalade
2-3 ounces of good Brandy (or Rum if’n that’s yur preference)
½ Cup Orange Juice
1 Tablespoon Lemon Juice
1 Tablespoon Cumin
1 teaspoon Cayenne
1 teaspoon ground coriander

Melt the Marmalade in a sauce pan over medium heat with the Brandy, Orange Juice, Lemon Juice, Cayenne, Cumin and Coriander. Cook over low heat for about 4-5 minutes. Remove from heat, let cool and refrigerate.

Cookin the Ribs

Use 4-5 Lbs of good Ribs
4 Cups of the Brandy/Rhubarb/Orange Sauce
2 Tablespoons of cracked Black Peppercorns

In a large stockpot or sauce pan, add 2 cups of water with 1 cup of the Brandy/Rhubarb/Orange sauce over high heat. Bring to a boil and then add yur Ribs and Peppercorns. Lower heat and simmer fer about 1 hour.

Remove the Ribs, drain and pat dry, then, in a large bowl, combine the Ribs with 2 Cups of the Brandy/Rhubarb/Orange Sauce, covering the Ribs completely.

Put the Ribs on a good charcoal (in my book it MUST be charcoal) or gas BBQ grill and cook fer about 8-10 minutes a side. Serve the Ribs with the remaining Sauce that has been warmed up…..ENJOY!