Title: Doug's Oven Ribs
Categories: Ribs Pork Cajun
Yield: 1 Servings

1	lb	Regular ribs, or
2/3	lb	Country-style ribs per
		Person
		Enough beer to cover the
		Ribs completely
		Liquid smoke
1		Bay leaf
2		Cloves garlic, crushed
1		Rib celery
1	sm	Onion
1/2	ts	Tabasco or other hot pepper
		Sauce
6		Whole peppercorns

Cut the ribs into serving size portions, and place in a Dutch oven, along with the vegetables and spices. Add enough beer to cover them well, and a generous amount of liquid smoke -- up to half a bottle for really smoke-flavored ribs.

Turn the heat to simmer, and cook, covered, until the ribs are tender ~ - maybe 1- 1 1/2 hours. This may be done several days in advance, if you like. Allow the ribs to cool in the cooking mixture, and refrigerate until serving time.

About 45 minutes before serving, begin pre-heating your oven to 350 degrees. Fish the ribs out of the cooking liquid, and place in a roasting pan, in a single layer. Coat the ribs generously with the barbecue sauce of your (or your dad's) choice, and bake for around 30 minutes, turning the ribs occasionally, and basting with more barbecue sauce.

Doug would make the barbecue sauce to go with this by skimming the fat off the cooking liquid, and simmering about 2 cups of the liquid with 2 cups of catsup, a little cider vinegar, and as much Tabasco and black pepper as you can stand. This may be a little too Cajun for your taste, however, so feel free to use a bottled sauce, especially if you and Dad are used to sweet sauces on your ribs.

These ribs may be made weeks in advance, and frozen until you're ready to sauce 'em and bake 'em, if that's more convenient. This method also works well with beef short ribs, if you like.

I'd serve a green salad with this, along with corn on the cob, and a baked potato with all the trimmings.

Here's a recipe for ribs that I got from an old Cajun I used to work with, who used to work as a chef for the offshore oil rigs in the Texas Gulf. He was a wonderful cook, and this is a recipe that I use when I need to make ribs in advance and/or can't use the barbecue.

From: Kathy Pitts From: Pat Stockett Date: 04 Jul 97 National Cooking Echo Ä

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