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The Quilt Inn Country Cookbook
Aliske Webb
Beer and Honey Marinated Ribs
lbs. spareribs
cups beer
8
3
1
2
2
2
1
1
cup honey
tbsp. lemon juice
tsp. chili powder
tsp. sage
1/2 tsp. dry mustard
/2 tsp. salt
Place ribs in large pan. Mix all other ingredients and pour over ribs. Let stand
overnight in refrigerator, turning occasionally. Remove ribs from marinade, reserving
liquid.
Broil or barbecue ribs on mediumlow heat for 1 hour, brushing with marinade.
Or, bake in 350F oven for 1 1/2 hours.
We happened to be in Washington, D.C., on a business trip, and you would
have thought with all the five-star restaurants in the area, the culinary world would
have been at out feet. Well, not for us. We had to travel 50 miles to a place we had
heard of called Dirty Pete’s Ribs, serving on weekends only. Neither Pete nor his
daughter-in-law Carole would reveal the secrets of his sauce, but both agreed that
what was required was slo-o-o-o-w cooking. I think the secret to Pete’s sauce was Jack
Daniel’s (whether it was in Pete or the sauce, I’m not too sure). Perhaps you’ll have
the opportunity to visit. If so, say “Hi” from us, and set a spell at the picnic tables in
the back.
Hickory Smoked Barbecue Ribs
2
1
1
1
1
slabs baby back ribs, or spareribs
/2 tsp. cinnamon
/2 tsp. ground cloves
/4 tsp. pepper
cup hickory wood chips
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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