Barbeque Beef Ribs

Tags

barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.

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Limoncello ~ Part 1

Tags

adult, beverages, citrus, cocktails, digestif, Everclear, Italian, lemons, limoncello

Limoncello is an Italian digestif normally served cold. Prior to this little experiment, I have never tried it but when Greg from Rufus’ Food and Spirits Guide posted it, I knew I had to make some of my own. Be sure to click on the link above. He has tons of cocktail ideas to use your limoncello. As soon as mine is done, I’ll start posting some of my own. I can’t wait to taste the results. Expect to see Part 2 in about 2 weeks or so.

Limoncello ~ Part 1

• 20 normal lemons
• 750ml pure grain alcohol (one bottle of Everclear)
• 2 3/4 cups water
• 3 cups sugar
• A large glass container

Wash lemons and dry completely. Make sure to remove any dirt, adhesive or writing on skin. Using a potato peeler remove the rind only of each one. Try and have as little pith (white part) on the back of the strips. Place in container. Pour in grain alcohol. Seal and place in a cool (68-70 degrees) dark area. Store for 13 days agitating (shaking) it once a day.

Part 2 will show this part of the recipe:

On the 13^th day mix sugar and water together in a large pot. Bring to a boil and then remove from heat. Cool completely. Strain lemon liquor into simple syrup. Discard lemon rind. Mix liquid together and pour back into storage container. Seal and store in same cool dark place for three weeks agitating twice a day. When time is up, enjoy.