Rocky Mountain Ribs Food

OLD SMOKY RIBS

Steps:

• Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
• Place the ribs in a roasting pan and pour the bourbon over them.
• Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
• Meanwhile, combine the ingredients for the rub in a bowl and stir to mix.
• Pour off and discard the bourbon.
• Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers.
• Let the ribs marinate for 1 hour, while you light your grill.
• Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 degrees.
• Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours.
• The last 15 minutes, brush the ribs with 1/3 cup sauce.
• Sprinkle with the remaining rub.
• Serve the remaining barbecue sauce on the side.

ROCKY MOUNTAIN RIBS

Steps:

• Cut racks in half if desired.
• Sprinkle rub on both sides of ribs.
• Place ribs curved side up in disposable aluminum roasting pan.
• Stack ribs on top of one another, if desired.
• Add cider and wine.
• Cover pan tightly with aluminum foil.
• You may have to join two sheets to make one large sheet to cover the top of the pan.
• Roast ribs in 300-degree oven or closed grill on indirect medium heat for 1 1/2 to 2 hours.
• Remove pan from oven or grill and allow to cool slightly. Open foil carefully, and transfer racks to grill.
• Discard liquid in pan.
• Grill racks over direct medium-high heat until slightly browned, about five minutes a side.
• Baste with your sauce and continue grilling until sauce is caramelized, with small black stripes.
• Remove from grill.
• Enjoy. Serves six.

BIG JOHN'S ROCKY MOUNTAIN RIBS

Steps:

• Remove rack ends of ribs if not done prior to purchase.
• Pierce meat with a fork several times and cut racks in half.
• In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
• Add water in order to submerge ribs completely if necessary.
• Bring to a boil and cook for 1 hour, retaining the liquid when finished.
• Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
• Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
• Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
• Let mixture boil down stirring often until fairly thick.
• Remove from heat and whisk lime juice into mixture.
• Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
• Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.

ROCKY MOUNTAIN BROWNIES

Steps:

• Brownies: Melt butter, cocoa and sugar together.
• Beat in eggs one at a time.
• Blend in flour, salt and vanilla.
• Fold in nuts.
• Bake at 350 deg F for 25 minutes in 12 x 15 jelly roll pan.
• When removed from oven,[b]while hot[/b], cover completely with miniature marshmallows.
• Return to oven until marshmallows are soft but not brown.
• Cool and ice.
• Frosting# 1: Mix butter, cocoa, cream, powdered sugar and salt.
• Let brownies set for 12 hours with this icing.
• Frosting# 2: Bring sugar, milk, butter and baking chocolate to softball stage.
• Pour over the marshmallows.
• Sets immediately and may be cut when cool.

ROCKY MOUNTAIN OYSTERS

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.