Southern Winds Culinary Arts Center
"A Cooking School On Wheels"

Prep: 30 min.; Chill: 8 hr.; Stand: 40 min.; Grill: 2 hr., 30 min.

Yield   Makes 6 servings

Ingredients

• 2  tablespoons  ground ginger
• 1  teaspoon  salt
• 1  teaspoon  black pepper
• 1/2  teaspoon  dried crushed red pepper
• 3  slabs baby back pork ribs (about 5 1/2 lb.)
• 2  limes, halved
• Sweet Baby Rays

Preparation

1. Combine first 4 ingredients in a small bowl.

2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.

 

 

Sample Menus ( These are just ideas, pick and choose as you like)

Choice

Southern Fried Buttermilk Chicken

Italian Penne with Meat Sauce

BBQ Chicken, Oven Roasted Chicken, Baked Pasta with Meat

Sauce, Hot Sausage & Sweet Sausage, Stuffed Cabbage, Stuffed Peppers, Feta and Blue Cheese Burgers

Choice

Scalloped Potatoes, Parsley Red Potatoes, Home-style Macaroni &

Cheese, Herb Roasted Potatoes, Roasted Corn on the Cob with Compound Butter

Potato Salad, Cole Slaw, Broccoli & Cauliflower Salad,

Tomato & Cucumber Salad, Tossed Salad, Black Bean & Corn Salad,

Fresh Cut Fruit,

The Special “Southwestern Grill”

Southwestern Pork or Beef Tenderloin

Artichoke Salad Seasonal

Fresh Fruit & Berry Crepes with Chantilly Cream

Southwestern Potato Salad

Hearty Southwest Baked Bean Casserole

Tortilla Chips & Fresh Made Garden Salsa

Tossed Garden Greens Avocado and Dressings