Stop Blogging and Cook

PART OF SUPER BOWL XLIV MENU
DAILY POST FEB 3: PARTY HEARTY

GLUTEN-FREE

S H O P

BUTCHER
Fresh pork spareribs, or baby back ribs

GROCERY
Red wine
Beer
Ketchup
Worchestershire sauce
Thyme
Cayenne or hot sauce
Bay leaves
Black peppercorns

GREEN MARKET
Garlic

T I M I N G

SERVES 1
PREP TIME: 5  min
MARANADE TIME: 3-5 days
COOKING TIME: varies, depending upon oven & size of cut.  Check after 10 min each side.

1. Marinate ribs.
2. Broil.

C O O K  /  P R E P A R E

INGREDIENTS
5 lbs Fresh pork spareribs, or baby back ribs
3 c Wine
2 12-oz cans Beer
3 c Ketchup
3 TBSP Worchestershire sauce
3 TBSP Thyme
3 TBSP Cayenne or hot sauce, double if you like them spicy
3 Bay leaves
6 Cloves garlic, polar sliced in halves or quarters
12 Black peppercorns

PREPARATION

1. Combine ingredients for marinade.
2. Submerge spareribs as much as possible in marinade. Turn at least twice a day keeping as much of meat submerged as possible.
3. Refrigerate if marinating for longer than 2 days.
4. Broil under high heat until outside is brown, turn & broil other side.
5. If meat is red when ribs are cut apart, return to broiler.

S E R V E

1. Cut ribs apart with sharp paring knife.
2. Pile onto platter.
3. Serve with plenty of napkins.

W O R K P L A C E   L U N C H / F R E E Z E

Great as leftovers, cold or hot.  Can freeze, but why?