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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Smothered Spare Ribs


Ingredients:
One slab pork spare ribs
Mustard
Vinegar
Salt
Black pepper

Have the butcher cut the big thick are of the rib so you can slice through it with your knife. Slice the ribs so that each slice contain two ribs, with the thin end its OK to have three ribs. You should have about five to six pieces of rib after you complete the cutting. Salt and pepper both sides of each piece and refrigerate for about two hour. A large zip lock bag will work very well for this procedure. In a heavy preheated skillet place them flat side down. If you can’t get them all in at one time don’t worry about it, just brown them in two sessions. Brown the ribs on both sides, turning regularly to insure uniformed cooking, after all the ribs are brown drain the oil from the skillet and put all the pieces in the skillet and turn the heat to medium and cover. Mix three table spoons of prepared mustard and 1/2 cup white vinegar and one cup of water, mix thoroughly and add to the skillet and cover. Monitor the liquid and turn the ribs regular and add more water if the liquid cooks down before the ribs are done. The ribs are very tender and delicious when they are done; this slab should serve five very conformably


Some suggested side dishes
String beans (see recipe)
Steamed cabbage (see recipe )
Fried corn (see recipe)
Rice
Boiled okra
Pasta dishes
Corn bread


 
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