Now because you initially began baking fat
side down, then flipped over, return back to
fat side down.
Pour a bit more of those juices over.
Now pour about 1 Cup of sauce on the ribs
and return to oven.
Bake another 30 minutes, and 1/2 way
thru, flip over again and add more sauce.
If you're going to serve Corn on the Cob
with this, you should already have shucked
(if fresh) and put into boiling water.
A nice touch is adding a handful of Sugar
and a small handfull of Salt to the water
before placing Corn into it. It makes it
sweeter.
Frozen or fresh Corn on the Cob takes at
LEAST 20 minutes to boil until done, so
time accordingly.
In the summer, you can buy massive
amounts of fresh corn, shuck it and remove
corn silk, rinse and then freeze in freezer
proof baggies.
When Ribs are done, plate and pour just a
pinch more BBQ Sauce over them.
You can tell the Ribs are done because the
bones & meat pull apart with ease.
Remove Corn from water with tongs and
plate.
Note: In Mexico they put Mayonaisse and
Parmesan Cheese on their Corn. Strange,
but tasty.
I have also cut the Corn off the Cob, added
some Butter, Mayo and Tabasco to it with a
sprinkling of Salt and Pepper. Yum
|
|
|
|
