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Sunday, April 11, 2010

BBQ ribs for lunch from @FoodLion

Food Lion had boneless ribs on sale. We're having them for lunch. And dinner.

First, you'll call the BBQ. You are mistaken. BBQ takes a solid 24 to prepare. The sauce does not involve even the thought of tomato.

We own BBQ. You know it. And all that other stuff, while good, is not BBQ.

Now, find the pot.



And add a splash of olive oil.



Now find the ribs



Remove the two bones the butcher snooked in there, put them in the pot, and add a splash of olive oil.



Yes, I know a splash of lard would be better, but then I'd have to listen to it.

Put the lid on. Bring up the heat. After a while, turn the ribs.



Find the faux BBQ sauce.



And the Texas Pete



Add a lot of the former and a little of the latter.



Put the lid on, cut the heat back, and lit it simmer for a few hours. That'll be 3.5 hours in this case.

In the last 30 minutes, boil a pot of water



with some salt



And a splash of olive oil

When it reaches a rolling boil, toss in three espresso cups of rices.



Cook until the rices become asterisks. While the rice cooks, pull out the ribs and toss the bones and fat. Make two containers for the lake, saving the rest for dinner.

No more pics for this one. I reach the software's limit. Dumb software.

Location:Westgrove St,Raleigh,United States

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