BOO! Guess who is going to be making an active effort to be back. I am available for graphics work again, I am going to be loading your virtual taste buds and feeding you foodies with tantalizing recipes again, and discussing books! I have had a hell of a year, which is coming up in another blog post, and I am now no longer living in the cabin anymore. I will always be the cabin goddess, as someone I hold dear told me, “You can take the girl out of the cabin, but you cannot take the cabin out of the girl.” After 11 years of living in a dry cabin, lost in the woods of Alaska, I finally took a huge leap. I left 98% of everything I own, including every book I own, unless it was on my kindle, and stumbled into the arms of pretty tolerant individual. Though I am realizing I really didn’t need all of those teefury t-shirts, probably should have grabbed more skirts and really should have insisted my former partner help me dig my cute shoes out, but I made it!
Wait, where did I make it? Well Indiana, Southern Indiana… Evansville to be exact! So, if anyone is in the area and would like to meet up for coffee, or if there is a good book club, someone hit me up! BUT first… let’s get to this mid-day posting of a recipe. It is going to be simple, it is going to be tasty and it is not going to be mine! Oh no, wait, you say? How can it be Mama’s Kitchen Monday than? Well, this mama is living with someone who tells me to get my arse out of the kitchen and let him have his way with 50 lbs of ribs. You try arguing with a 6’3″, 240 lb man who can work Jedi Mind tricks on you! Oh now there is a good name for these ribs, because it is so simple, you will think we are fooling you with Jedi Mind Tricks!
- [b][i]RIB PREP & MARINATE[/i][/b][br]
- 1 slab of Pork Ribs
- 2 tbsp of liquid smoke
- Garlic Powder
- Lawry’s© Seasoning Salt
- Water to cover
- Sweet Baby Rays© BBQ Sauce (the bottle with the handle)
- 2 tbsp Worcestershire sauce
- Tabasco to taste (not to much, we want these southern and sweet)
- garlic powder
- onion powder
- Cut the ribs up with a bone and enough meat for one rib until you get to the short side and then do a nice 4 rib slice. Dry rub with all the ingredients and cover.
- [cap id=”attachment_39009″ align=”aligncenter” width=”300″][url href=”http://cabingoddess.com/wp-content/uploads/2016/05/2016-04-22-06.49-300×169.jpg”][img src=”http://cabingoddess.com/wp-content/uploads/2016/05/2016-04-22-06.49-300×169.jpg” width=”300″ height=”169″ class=” size-medium” title=”2016-04-22-06.49″][/url]This is more like 2 slabs of ribs.. #omnomnom[/cap]
- Place in fridge for an hour and then remove and place on counter.
- Mix the water and liquid smoke and cover ribs. If you have to make more water mixture to cover, add more liquid smoke.
- Cover with tinfoil and leave on counter to marinate for 5-6 hours.
- [url href=”undefined”][img src=”http://cabingoddess.com/wp-content/uploads/2016/05/2016-04-22-06.49b-600×560.jpg” width=”600″ height=”560″ class=”alignright size-large” title=”2016-04-22-06.49b”][/url]
- Drain the water off the ribs, re-salt and pepper and more Lawry
- s© if you want, than smother the ribs in bbq sauce, cover again and place in fridge till the next day. Remove from Fridge an hour before you hit the oven for preheat.
- Preheat oven to 450
- [url href=”http://cabingoddess.com/wp-content/uploads/2016/05/2016-04-22-16.02a-195×300.jpg”][img src=”http://cabingoddess.com/wp-content/uploads/2016/05/2016-04-22-16.02a-195×300.jpg” width=”195″ height=”300″ class=”aligncenter size-medium” title=”2016-04-22-16.02a”][/url]
- Cook for 30 minutes covered on 450, uncover and lower oven to 350 and cook till falling off the bone (about 2-21/2 more hours)
- Make sure you have lots of friends coming over with lots of sides and other goodies! Smile all evil like and get ready to have them all follow you to the end of the Death Star because these ribs will make you a Jedi BBQ Rib Addict in no time!
We had an amazing time eating these. Of course what you see in the images is twice the size, and we ended up eating ribs for a week! Look at all the amazing accompanying foods that were brought, and a great Margarita (which I partook a bit to much in). Living in the midwest has been an eye opening experience, but one I am not regretting for one moment. As far as reading is concerned? I am almost finished reading the last book available in the