Memphis-Style Pork Ribs

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            FOOD FUNNY
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Thanks to Rosemary Zwick of you know where for this handy conversion
information:

Ratio of an igloo's circumference to its diameter = Eskimo Pie

2000 pounds of Chinese soup = Won ton

Time between slipping on a peel and smacking the pavement = 1
bananosecond

453.6 graham crackers = 1 pound cake

1 millionth of a fish = 1 microfiche

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            TODAY'S RECIPE
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My only complaint about ribs is that most restaurants and "rib joints"
smother them in a thick, gooey, sugar-based sauce, and I prefer to
save the sugar in my meals for the dessert course. The people of
Memphis must agree with me.

Memphis-Style Pork Ribs

For the rub:
3 Tbs (45 ml) kosher salt
3 Tbs (45 ml) whole black peppercorns
3 Tbs (45 ml) sugar
2 Tbs (30 ml) whole mustard seeds
2 Tbs (30 ml) paprika
1 Tbs (15 ml) dried oregano
2 tsp (10 ml) whole cumin seeds
2 tsp (10 ml) whole fennel seeds
2 tsp (10 ml) celery seeds
1 tsp (5 ml) dried thyme
Crushed red pepper flakes to taste

2 - 3 slabs of pork baby back or spareribs

Combine all the ingredients for the rub in a spice grinder or electric
blender and process until slightly coarse. Rub the mixture into the
ribs 30 minutes before cooking. Cook the ribs over indirect heat
until the meat is very tender and pulls back from the ends of the
bones, about 2 hours. Serves 4 to 6.
Received on Fri Sep 9 12:05:21 2005