Pops' Ribs

POPS’ MIGHTY FINE SOUTH GEORGIA RIBS

This recipe makes fall-off-the-bone ribs with a minimum of fuss and bother. There are more ways to cook ribs than there are rednecks on Panama City Beach, so we make no special claim here, other than you'll never taste ribs that are this good anywhere else.

Use only pork, baby back ribs. Two “racks” of ribs can feed at least three people or four if you are having plenty of side dishes, and somebody besides one of my sons is involved in the eating of the ribs.

Use a very sharp knife and score the cartilage on the back of the ribs. Better yet, if you have the time and the patience, remove the cartilage. The ribs will be like ten times better.

Season ribs with Nature’s Seasoning, Emeril’s Southwest Essence or what ever seasoning suits you.

Place ribs on rack in roasting pan and put a cup of very dry white wine in the roasting pan, cover with tinfoil, and bake four hours at 200°. Refrigerate the rest of the white wine and finish it up when browning the ribs.

Let ribs cool, wrap tightly in tinfoil, and refrigerate overnight or at least for a couple of hours.

Light the front and back burners of your grill. Set the burners to medium when grill is warmed up.

Place ribs in middle of grill skin side down, after ten minutes or so baste with Stubbs’ Moppin’ Sauce. Keep basting every ten minutes, ribs should be nice and brown in thirty minutes or so.

Smack your lips and start eating. These fall-off-the-bones ribs are even better served with Cole slaw and Ranch-style beans, doctored up with chopped spring onion, bacon, hot mustard, and jack cheese. Barbecue garlic bread is also good with the meal.

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