| Kat's Bluegrass Cookbook |
| camp vittles and pick-nik fare |
Ray's Sweet Baby Ribs
Before many a festival or pick, Ray of Northfield Mountain Antiques, has
made this dish. It takes all day on a wood stove in a cast iron dutch oven so
this dish would lend itself to cooking on coals at the campsite. Set it to cook
in the morning and it will be ready by dinner.
3 lbs. boneless pork ribs
2 bottles good BBQ sauce (Bull's Eye is what Ray uses but somehow I like
Sweet Baby Ray's for this recipe)
1 T. Honey
1 T. mustard
2 T. Teriaki sauce (soy sauce will do)
Cut ribs into smaller strips if too large.
Put in dutch oven or cast iron skillet
Mix honey and condiments with BBQ sauce
Cover ribs with sauce .
Cover tightly and put on to simmer (or bury in coals) .
Ray says the trick is to cook them really, really, really slow all day.
You can set them and forget them as long as the heat is lowwwww
Check periodically to stir. Ray says the timing at the end is critical.
Look for the sauce to start to thicken and get a little caramelized on the edges.
This is when you want to finish cooking with the lid off so you can watch
closely.
Before many a festival or pick, Ray of Northfield Mountain Antiques, has
made this dish. It takes all day on a wood stove in a cast iron dutch oven so
this dish would lend itself to cooking on coals at the campsite. Set it to cook
in the morning and it will be ready by dinner.
3 lbs. boneless pork ribs
2 bottles good BBQ sauce (Bull's Eye is what Ray uses but somehow I like
Sweet Baby Ray's for this recipe)
1 T. Honey
1 T. mustard
2 T. Teriaki sauce (soy sauce will do)
Cut ribs into smaller strips if too large.
Put in dutch oven or cast iron skillet
Mix honey and condiments with BBQ sauce
Cover ribs with sauce .
Cover tightly and put on to simmer (or bury in coals) .
Ray says the trick is to cook them really, really, really slow all day.
You can set them and forget them as long as the heat is lowwwww
Check periodically to stir. Ray says the timing at the end is critical.
Look for the sauce to start to thicken and get a little caramelized on the edges.
This is when you want to finish cooking with the lid off so you can watch
closely.
More Vittles
to Come!
Kat's Chili
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Fare
to Come!
Kat's Chili
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Fare