Pork ribs might be more popular, but nothing beets the looks of a huge rack of Beef ribs roasting away on the grill just like Fred Flinstone would eat.
The first thing to do was make the sauce that would be smeared on them, as well as used in the marinade. The sauce was ketchup based mixed with a number of other things to create a nice smokey flavour.
Next up was the marinade, which was mostly pineapple juice, some of the above sauce and a few other things.
While the marinade was simmering the ribs had to be prepped. Just like with Pork ribs the membrane on the back of these should be removed. Also just like Pork ribs I find the best way to remove this is by first getting it gone with your fingers and then use a paper towel to grip it as you pull it back. Now look at how bright and red these ribs were! Then have a look at what they looked like after 12 hours of being in the marinade, not nearly as bright red, but smelled of pineapple juice.
The ribs then smoked on medium heat for 4 hours with Alder wood. The meat really pulled way from the bone, once done it was nice and tender and juicy. The potatoes also went on for an hour. They were, as usual basted with butter, and then sprinkled with salt and pepper and cooked until they were soft.
Once the potatoes were done, I squeezed them to soften the insides and then cut them open and filled them up with sour cream, and then a shot of the BBQ sauce, and sprinkled real bacon bits and dried chives on them.
After 4 hours on the grill the ribs looked like this. They were being basted for the last hour.
and of course the meal as it sat on my plate before I chowed down on some real good eating. YUM!
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