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OT - Exhaustion

Rman
Rman
Well, the exhaustion finally go to me. Last night I was sitting on the couch, looking at DS and watching some television. The next thing I remember was waking up some time in the middle of the night. Oh yeah, I also was eating a bowl of chili when I fell asleep. I need a new sweatshirt and sweatpants...
deleted_user
deleted_user
LK, feel free to stop swooning over me anytime now
Rman
Rman
LMAO, Jaken...
deleted_user
deleted_user
Hot Chipolte Pepper Relish is a must to keep in the fridge, added to any BBQ sauce will kick it up a notch, also a great addition to chili, the sweetness combined with the spicy is fantastic....
Rman
Rman
Where do you get hot chipotle pepper relish? Who makes it?
deleted_user
deleted_user
I find it in the pickle section of my store, Vlassic makes one, Krogers has a knock off.... Mrs. Refro's makes a awesome one, they also make one that Is Raspberry Chipolte Relish, that one makes a great appetizer, take a block of cream cheese and poor the raspberry relish over the top and serve with wheat thins crackers... good stuff.
deleted_user
deleted_user
OMG, hot pepper relish on a tuna sandwich is the fucking business!
JennyMe
JennyMe
i had corn on the cob soaked in siracha butter last night


it KICKED ASS
deleted_user
deleted_user
Sweet Baby Rays or Lucille's

http://www.lucillesbbq.com/eats.asp
MsViv
MsViv
Quincy Jones Ribs
A top-secret rib recipe that will have your mouth watering.
5 pounds of baby back ribs or any other ribs of your choice
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 onions, thinly sliced
6 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped
Lawry's seasoned salt
Ground black pepper

Season ribs with salt and pepper. Rub chopped garlic and jalapeno peppers onto ribs. Layer sliced peppers and onions on top of ribs. Wrap in foil and place in refrigerator for 24-48 hours. When ready to prepare, unwrap ribs and let come to room temperature - about an hour.

Bake in 300F oven for 6-8 hours. IMPORTANT NOTE: Because ovens vary, your ribs may need less than or more than the time specified. We suggest using a heavy duty pan covered in foil, and be sure not to place the ribs on a low rack in the oven. Again, because one oven is different from the next, be sure to check your ribs to avoid burning.

Serves 4
MsViv
MsViv
I prefer St. Louis style ribs over baby back. They seem to have more meat on them
lycesq
lycesq
Ok, back from my trial and I can't resist:

BAKED SPARERIBS A LA LYC

Cut 3-4 lb spareribs apart, into single rib portions. Sprinkle ribs with salt and pepper and place in shallow baking dish. Bake 1 1/4 hours in pre-heated 325 degree oven. Drain off accumulated fat.

Sauce: Saut 1/4 cups chopped onion in 1 tablespoon oil until brown. Add and simmer for 20 minutes:

1/2 cup water
1 cup chili sauce
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup lemon juice
1 teaspoon pepper
2 tablespoons brown sugar
1 teaspoon dry mustard

(Make a double recipe of sauce if you want more for dipping)

Baste ribs with sauce and cook another 50 minutes, basting
ribs every 15 minutes and turning ribs each time.

Lynne