Thursday, June 22, 2006

The Best Ribs Ever

In our home, it's not unusual to see Hambone walking through the back yard with a half a hog on his back. Last weekend, for instance, he went hog shooting with one of his friends.

He came back from the trip quite cheerful and wanted to butcher the entire boar right away. However, our next door neighbors who are polite city-folk were having a little cookout with their kids and their parents. We were pretty sure they wouldn't understand about Hambone lugging in 200 pound hunks of boar with the spine and legs still attached.

We went for nachos instead.

He wound up hauling the meat in under the cover of darkness. The "stealth redneck" approach.

We prepped and froze most of the meat the next day, and Hambone made his special secret Rib marinade -- 7 limes, 7 lemons, 17 cloves of garlic, a yellow onion and 1/2 bottle of whiskey.

We let the ribs marinate for 3 days, and last night we grilled it up. As we lifted the ribs to put them on the grill, all of the rib bones fell out into the pan. We slathered the meat with BBQ sauce and grilled them for about a half hour. The meat needed to be removed from the grill with a fork because it was so tender.

That's some good rib eatin' there, man.

If you ever wind up with a whole rack of ribs, let me know how it works out for you!

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