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Beef- Twillard Mayweather's BBQ Ribs Recipe

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This recipe for Beef- Twillard Mayweather's BBQ Ribs, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 two pound baby back ribs

For marinade:
2 cups cider vinegar
1/2 cup Worcestershire
Juice of 2 lemons
1 tsp. spice mix
1 tsp. cayenne

Directions:
Directions:
Place the ribs in a shallow pan, or if sliced in half or thirds in a plastic zip lock storage bag. Pour marinade over ribs, turning to coat well. Cover or seal and refrigerate for at least two hours and as long as overnight.

Remove the ribs from the refrigerator and let stand for 1 hour prior to cooking. This let's the bone warm to room temperature and allows the ribs to cook evenly. Pre-heat oven to 200 degrees. Pour off the excess marinade and sprinkle with spice mix. Place on pan or cookie sheet, cover with foil, and cook in the oven for 3 hours.

Mix sauce ingredients in a pan and warm over medium heat, stirring occasionally, until sauce thickens. This can take between 15 to 30 minutes.

Finish the ribs over a low gas or charcoal fire. This can take up to 30 minutes. Turn occasionally, about every 5-7 minutes, to avoid burning. Baste with the sauce as you go. For saucier ribs, apply every turn, for drier ribs baste on the last two turns. Serve the remainder of the sauce on the side.

This recipe, with the cooking time and finishing process, can be the base for any variation of rib you like. While this particular one creates a tangy (and somewhat sloppy) Memphis style rib, you can adapt it and create others. For Texas dry rub ribs simply apply just the spice mix as a rub, let the ribs sit overnight and refrigerate, finish them as described above. For Kentucky Blue Grass ribs, add two shots of Makers Mark Bourbon. For Carolina ribs, add more apple cider vinegar to the marinade and sauce.

Tip: Remove (or have the butcher remove) the skin on the underside (concave) portion of the rib before cooking. Simply slide the knife between it and the bone and you can pull it off in one move. This way ribs aren't tough and chewy.

 

 

 

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