Thursday’s Dish
Texas. Barbecue. Ribs. A classic is what’s for dinner tonight! Here’s a simple recipe for tasty grilled pork ribs:
One slab of pork spareribs
One can of beer- any kind you like
Tony Chacere’s Cajun Spice (you can get this at HEB)
2 Garlic cloves
Directions:
Place the slab of ribs in a long baking dish that’s deep enough to hold a can of beer, pour in the can of beer and sprinkle generously with Tony’s Cajun Spice. If you have a garlic press, squeeze the cloves through and distribute evenly across the ribs. If you don’t have a garlic press, just dice the cloves and spread across the ribs. Let sit at room temperature for a half an hour and then bake at 350 degrees for another half an hour. If you don’t want to heat up the house and you have a gas grill, use it! We often times will use the gas grill as our oven, especially now during the summer when it doesn’t make sense to heat up the house if you don’t have to. After you bake the ribs, take them out of the pan and throw on the grill, turning occasionally to make sure they are cooked evenly on both side, for another half an hour or until done. We use wood or real charcoal briquettes to get a good flavor.
Tip: For more tender ribs, you’ll want to remove the membrane from the bony side of the rib rack. To do this, pierce the meat with a long fork and peel back the membrane until it’s removed completely.
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