Haven’t actually eaten any yet, but I think that they came out looking all right.
Thanks for the advice and suggestions, folks! Even if I screwed up somewhere and they turn out to be inedible. I figure that this is how you learn, right?
7 thoughts on “And LO! There are ribs.”
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The only problem is…. you didn’t make enough!
Seriously, those look fantastic. I’m really hungry for some ribs now.
I think that they came out pretty good, for a first try. Tender enough. Pretty heavy on the seasoning, though.
Those look acceptable, pork is hard to screw up… 🙂
They look cooked, though a little less ruddy in the “sauce-al” area than I am used to. Nevertheless, I would bite down on them.
BTW – pork marinates well in just about everything I have tried – BBQ sauce, various salad dressings, Worcestershire sauce, Teryaki, – and so on. And it grills real well. And it isn’t overly expensive either. I like a nice well-marinated pork loin off of the grill.
I had sauce on the side. Quite a lot of sauce on the side, actually. Does this stuff freeze well?
Edible ribs aren’t all that hard. Burnt-to-a-crisp ribs are the main risk, but unless you’re insisting on doing ’em on the grill, that’s not really a concern .. even there, just keep the grease from dropping straight into the fire (thus creating a really-hot-spot) it can be done. (I note the tin foil – one method of grease diversion)
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The hard part is getting from edible to good to *wow*.. and I haven’t mastered that yet.
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Mew