Rich G
TVWBB Honor Circle
I had three racks of spares to cook today, and I wanted to do something different with at least one of them. As I usually do, I did some searching here and came across a post from Joan who had asked if anyone had made the Ginger Mahogany Ribs that were posted in the Pork Recipes forum from back in 2001. It's useful to note that the post was made by Jim Minion, sharing a recipe from Chris Capell (NatureBoy) who is one of the founders of Dizzy Pig BBQ Company. Chris has never steered me wrong since I first connected with him on BBQ forums a few more years ago than I care to remember, so I decided to make his recipe with one of the racks of spares. If you are looking for something different to do with some ribs, I HIGHLY recommend giving this one a try. The flavors were spot on, and it was a really nice change of pace from the "usual".......
Out of the overnight marinade:
On the pit:
Finishing sauce finished:
Plated up with some appropriate garnish:
I also riffed a bit on Malcom's cheesy sausage balls from howtobbqright.com (homemade spanish-style chorizo, cheddar cheese, bacon):
......and some beef ribs:
I'm stuffed!
R
Out of the overnight marinade:
On the pit:
Finishing sauce finished:
Plated up with some appropriate garnish:
I also riffed a bit on Malcom's cheesy sausage balls from howtobbqright.com (homemade spanish-style chorizo, cheddar cheese, bacon):
......and some beef ribs:
I'm stuffed!
R
