August 24, 2003

  • BERKELEY RIBS


    I do have a few good meat recipes. Unfortunately, these are rather unhealthy and addicting as hell. 


    lean pork spare ribs, about 1 pound per person
    4 parts (at least 1 teaspoon) each salt and garlic powder
    2 parts (at least 1/2 teaspoon) Hungarian (hot) paprika
    1 part (at least 1/4 teaspoon) each finely ground black pepper and  white pepper
    piece of heavy duty foil, about 13 by 18 inches


    Trim meat of any large clumps of fat at the ends and, if making more than several pounds, cut into sections of about 4 ribs each. Combine salt and seasonings to make a barbeque rub.  Sprinkle generously over entire surface of meat, reserving some of the rub for later.  (I make it in quantity and keep it on hand in an empty spice bottle; it's also great for roast chicken.)  Line bottom portion of large slotted broiling pan with foil for easy clean-up; arrange ribs, back side up, on top.  Do not add water.  Bake at 325 degrees Fahrenheit about 1 hour and 30 minutes, or until crisp, brown, and no longer pink at the bone. Turn and sprinkle with more rub after 45 minutes; surface should resemble coarse sandpaper.