Tag Archive: Ribs


*Sorry this has taken so long. I have had some technical issues.*

Finally! The full post for my Independence Day Ribs!

 

Beer makes an excellent marinade! First I seasoned the ribs with sea salt and garlic then submerged them in Abita Restoration Ale. I let them soak in the ale over night, approximately 12 hours.

Some other good suggestions for marinating with beer are pretty much any Abita, Kirin, Shiner Bock, and Killians.

 

 

 

 

First thing in the morning, I removed the ribs from the bowl of Abita Ale. I placed the ribs, single layer in a Reynolds Oven Roasting Bag and coated them in a dry rub.

This should be done to taste. Use your favorite dry rub or one that will go with your chosen sauce the best.

 

 

After cooking in the oven on low heat for an hour and a half, the ribs came out fall a part tender. I had to use a spoon and tongs just to turn them over to coat in sauce. I carefully moved the ribs from the oven bag to the baking pan and coated them in my own mixture of sauce. I made a blend of a few sauces, combined with a little seasoning.

This is where you can have a little creative fun. Play around with sauces and flavors. Try something new!

Paired with baked beans, garlic mash potatoes, and cold beverage, these melt in your mouth ribs were definitely the hero of this meal!

Given the prep work that I am putting into my ribs for the Fourth of July tomorrow, I wanted to make something quick, easy, and requiring very little prep work for dinner tonight. What you see here is a steak fajita on a garlic and herb tortilla, topped with lettuce, tomato, cheese, sour cream, guacamole, salsa and garlic butter. Left over steak or chicken or store-bought precooked meat can make this a VERY easy meal.

Throwing tortilla chips in the microwave for about 30 seconds can heat them for serving and revive stale chips by releasing the moisture. Toss chips with a little sea salt and serve alongside a good thick salsa and home-made queso.  You can easily make a home-made cheese dip with a little Velveeta cheese and a can of Ro-Tel. I recommend “On the Border Restaurant Style” thin chips. They are super thin and crispy and when heated they really have that restaurant quality.

Top off with an ice-cold beverage of choice and you have a wonderful meal with very little preparation or work.

 

********************************** Sneak Peek********************************

For being awesome followers here is a sneak peek for tomorrow’s Independence Day Ribs :)

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