Spare Ribs, Marinated and Grilled

Transcript

Hi, I'm Josh Ozersky, and you're watching Rachel Ray's Buddies on eHow.com. Today, I am going to make spare ribs on the grill after marinating them. Now, don't get me wrong. Nothing is better than putting salt and pepper on a spare ribs and putting that on the grill. And you may not even need pepper. But, sometimes I like to do a marinade. My first wife was Filipino, and I got a wonderful Filipino marinade from her. Very simple. Basically you take two parts soy sauce, to one part white vinegar; maybe I'll put in a little bit more soy, a little bit more white vinegar. You want to have garlic and a lot of it. This garlic is coarse, but there's a lot of it, I.. I'm just going to dump it all in here. Now, you ask me how much garlic should go in this, there's probably about ten cloves there, but again, however much garlic you think is enough, put in more than that. Now, I'm going to put some lemons in it, it has some nice acid. There is a machine that squeezes lemons; it's a squisher. And it keeps the horrible pits from falling in.. or not the pits but the seeds. If I had that machine I would do it, but I never have it. A real outdoor cook basically should have a knife, a towel, his hands and something to pick up hot objects with. Okay. So, I squeeze the lemons in here. Now I got my spare ribs. These are your spare ribs from the supermarket. They're regular pork spare ribs. I'm going to let it sit in that marinade for two to three hours. Maybe I'll go and sit around and have a six pack and watch television, play video games, whatever. It's gotta go and sit and get into its.. into its bones and its meat. Then we're going to cook it. All right. So, these ribs have been marinating in this Filipino marinade now for, it's gotta be a good two and a half to three hours. That means that they are good and tasty. And I made sure that I have a wicked hot fire. I've totally re-coaled, so I have crazy heat here. Because I'm going to want to blister these once they go in. Typically the way that I would do most of these kind of Barbecues things, grilling, get them real hot, seer them off, move them off the heat, let them cook slowly, let the smoke get into them. Spare ribs have got so much flavor and there's really not that much meat on them. So, basically I'm just going to cook them straight through over direct heat the whole time. And now to do that, I also want to impart some hickory flavor. So, instead of using the usual wet chips that you use to make smoke, I'm going to put dry chips on. I have wicked hot coals, I'm going to put some dry chips; so essentially what's going to be happening is I'm going to get... I'm going to get a straight up burn, a straight up wood hickory chip burn. So, I'm getting hickory smoke coming straight here and not just through the medium of wet smoke. All right. You go there, you go there, you go there buddy, that's your space, have a little space for you over there for that guy. And I'm going to need tongs to get the other guys back there. You'll notice that I'm putting these down with neither rhyme nor reason in terms of whether they're going bone down, skin down or whatever. Because I'm going to be basically rotating them actively. All right. So, look at that going. Now this... this is hard core here. Standing in front of fire with the smoke coming at you, managing, manipulating. So, this is really the essence of it. Stand here, work the fire, work the meat, blister at high heat with smoke in your face; that's the essence of grill cookery, that's the essence of grilling. What happens of course, is the pork tends to dry out somewhat, over that hot open arid flame. So, then I re-bathe it. Now, someone may tell you that there is dangerous animalcules that are currently luxuriating in this bathtub over here. But I feel that A. There's nothing that I haven't eaten before and B. If they can survive the heat of this barbecue grille, they're welcome to some real estate in my large intestine. This is nice. I'm going to take that one off. This is nice... oh, yeah. Now I'm going to close this up. A little more juice for everybody, a little bit more of the brown acid. As they say in Woodstock, I'm going to close this up. All right. So, I think these ribs are probably about ready. You see, I took every single rib and made sure that it got crusty on all sides, and stayed nice and liquidy with all the delicious marinating fluid, and then I moved it off as necessary. But everyone of them should be done, should be dense, should be tasty, should be crusty and should have lots of smoke flavor. God, look at that. I think I might have to save this one for myself. You know the cook.. the cook always gets his pick of the best rib. This one is probably the worst one. You know what though, actually that one might be the best. Oh look at that... look at that! Look at that. Awe.. that is what a rib is supposed to look like. So, here is a beautiful plate of marinated grill Filipino spare ribs. And I'm Josh Ozersky. Thank for watching. Come check me out on eHow.com.