Saturday, May 27, 2006


Hope everyone is having a safe and enjoyable Memorial Day Weekend. My celebration began Saturday with a day at the lake with my sisters and brothers-in-law. Our captain introduced us to his special southern ribs and boy howdy were they ever good. They were so tender there was no meat left on the bone and they simply fell off into your mouth!

His secret, well, don’t tell him I shared it with you:

Begin by salting and peppering the ribs. Then sprinkle generously with garlic powder. Cover all that with McCormick’s Grill Mates® Pork Rub

Lay those babies on a very hot grill and sear them on each side. Don’t leave them on any longer than it takes to blacken each side. Remove them and place in an aluminum turkey roasting pan. Pour in water up to about half way on the stack of ribs and turn the heat on your grill down to a simmering temperature. Leave them on the grill for about 2 to 2.5 hours. There is no need to turn them because the steam will cook them through.

Continue to party all the time the ribs are simmering and then remove the pan of ribs, cover with foil and let them sit for another hour or so. Continue partying…

When everyone is ready to eat, take the ribs out of the pan and put them back on a hot grill and baste them generously with your favorite BBQ sauce! You may want to place extra on the table.

Place enough fresh corn-on-the-cob in a plastic bag with a little water into the microwave and cook for about 10 minutes or until done to taste.

Open a fresh can of good ol’ pork 'n' beans, butter and salt the corn, place on a table and stand back. If you stay in the way you may get trampled or stabbed with a fork!

Happy Memorial Day!

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