Cookin' With Leo

By Leocthasme

When ah heah someone say they looooove ribs but they don’t have a grill, it makes me wonder how they think our grandparents cooked when all they had was a wood stove with them little flat round lids to set their pans on. Those lids had their own lil’ lifter so if the fire was needed hotter under one lid fer a bit, ya could rear ‘em up, poke in some extra kindling right under it, and get it hotter real quick. Anyway, we get fancier butcherin’ these days, and you can just buy the part ya want fer a meal, so instead of having to hang the rest of the hog in the smokehouse, jest buy some loin back ribs an’ cook ‘em right on top yer fancy range, and you’ll have

Here’s whatcha gotta get to make ‘em:

• 2 lbs pork loin back ribs or baby back ribs
• 1 C. ketchup
• 1/3 C. light brown sugar, firmly packed
• ¼ C. apple cider vinegar
• 1 Tbsp. Worcestershire sauce
• 1 ½ tsp. dry mustard
• ¼ tsp. black pepper
• 1/3 C. whiskey or apple juice
• 2 Tbsps. Vegetable oil

Here’s whatcha gotta do next:

Divide ribs into serving size pieces and put in a large pot. Cover with water and bring to a boil on medium high heat; reduce to medium heat, cover, simmer ‘til grease cooks out of ribs, about 25 to 30 minutes. Put ribs on a plate. While the ribs are cookin’ mix the next 6 ingredients in a medium size pan and cook over medium heat. Stir frequently ‘til brown sugar dissolves in about 5 minutes. Cool some then stir in the whiskey or apple juice. Heat the 2 Tbsps oil in a large deep skillet over medium heat and add the ribs, meaty side down. Cook ‘til browned about 5 minutes then turn over. Pour the pan of sauce you mixed the whiskey into on top the ribs, covering all of them with sauce. Put on the lid and cook about 15 minutes more, then uncover and cook ‘til sauce is thick on the ribs about another 15 minutes.

Serve ‘em up with your favorite type salad, add some corn on the cob, and pass out plenty of napkins.