Crav­ing some ribs? These are easy to pre­pare

The Southern Berks News - - LOCAL NEWS - By Jim Bailey The Yan­kee Chef Jim Bailey is a third­gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. Bailey lives in Maine with his wife and four chil­dren.

Want ribs? Want sim­ple to pre­pare ribs? Want some good ol’ tasty, sim­ple to pre­pare ribs? This is your recipe. What a great fla­vor and you most likely have ev­ery­thing in your fridge or pantry al­ready. Get to grillin’!

Yan­kee Wet Ribs IN­GRE­DI­ENTS

½ cup ketchup 2 ta­ble­spoons ap­ple cider vine­gar 2 ta­ble­spoons honey 1 ta­ble­spoon olive oil 1 tea­spoon Di­jon­style or reg­u­lar mus­tard

½ tea­spoon each black pep­per and cayenne pep­per

1 pound bone-in, coun­try-style pork ribs

IN­STRUC­TIONS

In a large bowl, whisk to­gether all in­gre­di­ents ex­cept ribs. Place ribs into mari­nade, turn­ing to coat. Cover and re­frig­er­ate at least 6 hours and up to 12.

When ready to cook, line a por­tion of your grill grate with tin foil and spray with non­stick cook­ing spray. Heat grill to low and place ribs on foil after shak­ing off ex­cess mari­nade (See Note). Close lid and cook for 1½ hours, turn­ing ribs of­ten and bast­ing with leftover rub mix­ture. Re­move ribs when very ten­der and serve hot.

Note: These ribs are best cooked over in­di­rect heat, so when lin­ing grate with foil, try to place foil over a part of the grill where there will be no, or very lit­tle, di­rect flame.

Serves 2

PHOTO BY JIM BAILEY

Sink your teeth into these Yan­kee Wet Ribs.

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