Spare Rib Recipes

How to Make Some Really Famous Ribs (Without a Smoker)

Famous Dave's is not a fancy place. The tables are covered in standard-issue, red-checkered cloths, and the walls are decked-out with T.G.I. Friday's-style tchotchkes, an aesthetic maybe best described as yard-sale-meets-smoke-shack. But God in heaven, do they make a good sparerib: sweet, smoky, tender, slathered in barbecue sauce, and seasoned with just the right amount of char.

The founder of the Minnesota-based chain , Dave Anderson, started out with a barbecue shack in Wisconsin and has since grown his business to include 170-odd locations, all the while earning countless barbecue-championship blue ribbons. In his restaurants, perfect ribs happen courtesy of a state-of-the-art, computerized pit that controls conditions for consistently awesome results.

Getting the same effect at home — without your own smoker — is something like the Holy Grail for the amateur griller. That's where Anderson comes in. He generously offered us a rib recipe adapted for use by anyone with a Weber, a deep spice drawer, and some time to kill. He swears the key is long, slow smoking, followed by a quick charring and caramelization of the barbecue sauce.

"Most people go wrong by trying to rush the process. If you want a great, smoky rib, it's a really long process," Anderson says. "That's one of the reasons people appreciate a restaurant that does their barbecue the old-fashioned way. It's slow and low. It's really a love."

Famous Dave's Legendary Pit Barbecue Ribs

For the rib rub (makes 6 cups): • 1 lb fresh-cut green hickory, or hickory chunks

First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container. The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.

The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 1.5 to 2 hours or until fork-tender. Next build a really hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone-side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let the heat caramelize the sauce. This caramelizing along with the charring and slow smoking is the secret to tender, smoky ribs just like the ones made by championship pitmasters down in the Deep South. There are no shortcuts to this time-honored manner of barbecuing.

Chex rice mix (heavy garlic version) and chinese ... - Chicken Recipes

1 Tsp onion powder

Place first six ingredients together in a large roasting pan. Stir to mix ingredients together.

Place butter, Worcestershire sauce and seasonings in a medium saucepan. Cook over medium heat until butter is melted. Pour over Chex Mix and stir to coat.

Bake at 225 degrees F. for 1 hour covered, followed by 1 hour uncovered. Stir approximately every 20-30 minutes. After Chex Mix has cooked, let it cool to room temperature then enjoy!!

Chinese Chicken Fingers

1/3 cup lemon juice 1 pound skinless and boneless chicken breasts (2-each in 8 slices)

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack.

Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking.

Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through.

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Spare rib

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