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Oh, Baby!
I know there is big debate in BBQ circles about what the best cut of meat is.
Well, I’m no help in that argument, since I love it all.
One specialty that I think everyone will agree is delicious is Baby Back Ribs.
6 two-pound pork ribs (baby back)
2 C of cider vinegar (or white if you prefer)
1/2 C brown sugar
1/2 C butter
1 – 2 T of red pepper flakes
add some salt and pepper to taste
Preheat grill.
Season your ribs with salt and pepper, if you desire.
Melt the shortening in a pan.
Next, add your fine vinegar, then the brown sugar (use more if you like it that way), and the red pepper flakes to the pan.
After that, stir it all up til the sugar dissolves, being careful not to overheat.
Continue it on simmer for approximately about 20 minutes or so.
Here’s where you have to be careful. Place the ribs on your grill over a not too hot medium heat right til the outside has perfectly browned.
Then reduce your heat or move to indirect heat at a cooler part of your grill.
Take plenty of time to be brushing sauce on, and then some more on, continuously as you continue the grilling to perfection.
This is a yummy dish.
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