Ospidillo Cafe 4-Tier Barbecued Ribs
"This is a fairly quick recipe that yields really super tender ribs in four main steps. Either beef or pork ribs can be used. In the end, they taste very similar to those served at Damon's Restaurants -- Kansas City (sweet) style."
photo by Bone Man
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 lbs ribs, cut 3-4 to a bunch
- 1 ounce mccormick chili seasoning mix (or other)
- 1 tablespoon dried ancho chile powder (or regular)
- 1 1⁄2 teaspoons mesquite powder
- 6 tablespoons brown sugar
- 1⁄2 cup apple juice (not "cocktail")
- 2 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 4 tablespoons butter
- 1 (18 ounce) bottle honey barbecue sauce
directions
- Parboil the ribs in water for 30 minutes. Then remove and allow them to cool for 10 minutes or so.
- Combine chili seasoning, brown sugar, apple juice, vinegar, Worcestershire, chili powder and, mesquite seasoning to form a runny paste. Paint this sauce on the cooled ribs and grill them over charcoal for about 10-12 minutes to a side until there are a few small blackened spots. This is done over a covered grill, turning as necessary to brown them up. If you can't find mesquite seasoning, substitute 1/8 teaspoon liquid smoke and a teaspoon of seasoned salt.
- When the ribs come off the grill, place them in a large, flat baking pan sprayed with PAM and place a couple of pads of butter on each bunch of the ribs. Cover the pan/ribs with aluminum foil and bake in the oven at 275°F for 90 minutes.
- At the end of 90 minutes, remove the ribs from the oven, paint them heavily on both sides with the barbecue sauce. Re-cover the pan/ribs and bake for another 20 minutes at the same temperature.
- Serve hot with more barbecue sauce at the table.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
