You know coming back from Saudi, I
was filled with hopes of fulfilling my lifelong dream of becoming a Chef. Of
taking a real course on Culinary Arts, of being able to wear “The” Chef’s
uniform or Chef’s whites and of course the Toque. Oh! Don’t confuse my longing
for the prestige of wearing such but it’s this burning desire to learn more, to
finish the course, to apply this knowledge and the added skill to what I
currently do. The uniform and toque stands as an affirmation of this enduring
love for this craft! It is no longer in slumber but fighting to be recognized!
While
this is something that is far from materializing, I continue to find my place in
the heart of my tiny kitchen! So today am sharing a favorite of the family…
Barbecued ribs! I do not have a smoker, nor a place where I can go barbecuing
so I just use my sturdy oven to do the task. And since I do not have a smoker,
I buy liquid smoke so that my ribs would have that smoky flavor to it!
For
this recipe you would need the following:
1 slab of ribs, I buy
mine at SM Supermarket as they always have a good supply of ribs J
2 cups banana catsup
¼ cup olive oil
1/8 cup brown sugar
1-2 tbsp liquid smoke
3-4 drops Knorr
seasoning
Salt and pepper to
taste
Chili powder
Dried oregano
Garlic powder
¼ cup Rootbeer
1. Mix all ingredients and rub onto slab of ribs
2. Marinate overnight. I also inject some of the marinade into its flesh. Keep the marinade for basting.
 |
| Inject with marinade and leave overnight in the fridge |
3. The
next day slow cook for 5 hours drop some of your potatoes into the pot as well
4. Take
out the ribs from the slow cooker and let it drip on a rack
5. Place
cooked ribs on a roasting pan and baste with remaining marinade.
6. Oven
bake for 30-45 mins with your slow cooked potatoes at 145-150oF
temp., basting from time to time.
7. Serve
hot with potatoes or any vegetable of your choice.
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| Delish! |
