Our first dinner on the patio was my finger licking good barbecued ribs, home made vinegar coleslaw and some crispy French fries. After prepping the ribs with a chili powder rub I slow cooked the ribs in the oven on 200 for three hours. Then I coat them in PC Smokin Stampede bbq sauce and heat them on the barbecue using indirect heat. I cooked the French fries on the barbecue too. The coleslaw is a mix of vinegar, sugar, olive oil, celery seed and a tsp of mayo.
Also pictured here is one of the very refreshing mojitos we enjoyed on the patio this afternoon ;)
2 comments:
I have a giant slab of "baby-back ribs" to bbq when you and Rod return east.
That looks like heaven on a plate. That smokin stampede BBQ sauce is a great choice. I've also had great success with Dianna's Chicken and rib but I boil it down to make it a bit thicker to BBQ with. It's too runny for ribs right out of the bottle. Messy over sauced ribs is the way to go.
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