Friday, April 18, 2008

Here's A Dinner That Even The *Culinary Challenged* Can Handle...

Believe it or not, I have just found the perfect way to have Barbecue Spare Ribs and (my own secret easy recipe) coleslaw. It's so easy that I felt like giving myself a huge thump on the forehead for not coming up with this before. I guess some days are better than others when it comes to the functioning of my aging brain. Feel free to click on the pictures for a larger view.

So, come on all you culinary n'ere-do-wells. This is so easy that it will blow your mind. And if you're trying to impress a man... this should be your signature meal. Most every man likes barbeque... immensely. (be sure to serve a bunch of paper towels that have been wetted and heated in the micro.) It's kind of like wearing Eau-De-Peanut-Parfum (as in the Super Bowl commercial). If you make it, they will follow. When I served this to the HU, he was like a horned toad when you turn 'em on their backs & rub their bellies. They go into sort of a trance, hehehe. He was putty in my hands. Lucky for him, I decided to not take advantage of his incapacitated state.

I started assembling all the ingredients and preparing dinner at 5:30 PM. I was finished by 7:45 PM (with more than a few breaks). I'd say that's pretty damn quick for ribs & cole slaw, unless you happen to eat out. Frankly, we've been some places that we'd have been lucky to get out of, in that amount of time.

Barbequed Spare Ribs:


1 Rack of Pork Spare Ribs

Your favorite *rub*

Your favorite Barbeque Sauce


1. The night before you're having the ribs, coat the ribs in your rub, cover, and refrigerate.

2. The day of cooking, be sure to remove them from the fridge about 30 minutes before grilling, to allow the ribs to come to room temperature.

3. Brush on desired amount of barbeque sauce, coating both sides.

4. Prepare gas or charcoal grill, according to directions. When you cannot hold your hand a few inches above the fire, then it's ready. I normally use the second shelf, putting hickory chips on the bottom shelf, to give them some smoke, when using the gas grill. When I grill them on the charcoal grill, I just add the hickory chips to the coals, once they are ready.

5. On the gas grill 2nd shelf I cook them approximately 10 minutes per side. On the charcoal grill I usually cook the ribs about 5 minutes per side.

6. When they have sufficiently blackened (to taste, of course), I remove the ribs from the fire and entirely enclose the ribs in foil, making sure the seal is tight.

7. I then place them in a pre-heated 375 degree oven, for approximately 2 to 3 hours.

8. When you remove them from the oven they will be so tender & succulent, they will almost fall off the bone.

Snooty Primadona's Special Secret Cole Slaw:


1 Bag of Pre-Cut Cole Slaw

1 Cup Almonds, pan roasted, in butter

5 Tbl. Zia's Fat Free Italian Dressing (or your favorite)

Pepper, to taste


1. Empty out package of cole slaw onto chopping board and chop until a bit smaller.

2. Brown almond slices in butter until desired color is reached. Allow to cool.

3. Add browned almonds to chopped cole slaw.

4. Add pepper and dressing.

5. Toss thoroughly and serve.

For the long version of this recipe, scoot on over to my friend Noble Pig's blog. We just happened to have the same big idea at the same time, lol.


Katie Ryan said...

Oh, my, that looks soooo good, even at 6:45 a.m.!

Treasia Stepp said...

I tell you there is no better food on earth than good ole spareribs. I love BBQ and that's one of the spring things we do around here.

Anonymous said...

So funny, great minds think alike, we must have had ribs on the brain!

Mmmmm, coleslaw!

That Janie Girl said...

Looks yummy!!!

Anonymous said...

I love ribs. Yours and noble pig's look awesome!

imbeingheldhostage said...

I LOVE Stubbs! Can't get it here of course, so now I am salivating over a sauce I won't see for two more years :-(
Thanks for another great recipe!


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