Cooking & Baking

Last edited Sat Jun 22, 2024, 08:15 PM - Edit history (3)

Have some ribs and black eyed peas simmering, same seasoning, different pots. Something to pick at the rest of the weekend

I had some ribs after I posted. My Mom always parboiled the ribs, then drained them, put them on a platter or tray and one of us kids would take them to my Dad to finish on the grill (charcoal or wood) They were always so good. I do mine the same way, but i put all of the seasonings and sauce into a big pot with a couple cups of water and let the ribs simmer for a couple hours. Usually the liquid reduces and it makes a nice finisher under the broiler. Sometimes, the ribs are ready before the liquid is concentrated. That happened tonight. I took some of the liquid and cooked the black eyed peas in it. When the liquid was reduced, I spooned some over the ribs and put them under the broiler, in a short time, flipped them and spooned, by now, thick sauce over. I flipped them one more time and sauced them. Oh my!

I put some shatta sauce, honey, garlic, onion, liquid smoke and a honey/molasses bbq sauce and black pepper into cook with the ribs. It made a luscious sauce.