Memphis-Style "Dry" Ribs

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Thanks to Rosemary Zwick for this one:

Three wives were bemoaning their husbands' attitudes towards
leftover food. "It gets rough," one said. "My husband is a movie
producer and he calls them 'reruns.'"

"You think you have it bad," was the reply. "Mine is a quality
control engineer and he calls them 'rejects.'"

"That's nothing compared to me," said the third lady. "My
husband is a mortician. He calls them 'remains'!"

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Although many people like their pork ribs coated in a sticky,
sugar-based sauce, I prefer mine cooked the way they are done in Memphis.

Memphis-Style "Dry" 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 Wed Apr 13 17:43:00 2011