Tuesday, July 8, 2008

The Greatest Ribs I've Ever Made

That's right... the greatest. I made these with some help on the 4th of July. I had to work that day, so Midge's mom got them started, per my instructions. The following is a rough recipe for Max Power's Apricot-Pineapple Mustard Ribs. The meat fell off the bone, and the sauce simmered from rough and hot... to sweet, hot, and smooth.

This photo was taken the next day. The leftovers don't look as appetizing as the originals. Just so you know.


I don't believe in measurements, I just sort of wing it.

- Plenty of brown sugar
- Mustard powder
- Ground Coriander
- Chili Powder
- Cumin
- Paprika

Mix it together, then coat the meat thoroughly. Let sit all morning, before you hit the oven. Bake the ribs on a low heat for 4 hours, in a pan covered with tin foil.


- 1 jar Apricot-Pineapple Jelly
- 1 jar whole seed dijon mustard or chunky mustard of your choice
- a health splash of Jack Daniels or other whiskey
- ground fresh ginger

Over medium heat, melt the jelly in a saucepan. When it's good and runny, dump in your mustard, whiskey, and ginger. Mix well and let it bubble together for a while.

When the ribs are done in the oven, place them on the grill (which you've already heated up. I probably should have mentioned this earlier.) Baste them in this dope-ass sauce. I personally like to cook the ribs bone-side down for about 10-15 minutes, then meat-side down to char the meat just a little, then I flip them back on the bones, rebaste, and cook for another 5 minutes.

Seriously, these were the best ribs I've ever made. For my taste, they're the perfect combination of sweet and hot. I rate them an entire rack's worth of discarded bones.


I am working on a recipe for another spicy sweet sauce that I'm not sure will work. What do you think? I want to mash up seedless watermelon, simmer it with a little vinegar and some chopped dried chili pepper, or pepper flakes. That's as far as I've gotten. Help me out!