Chick McKissick’s Bodacious Barbeque Ribs
“For the record, I’m a Methodist. And it’s a little known fact, but Methodist make the best barbeque ribs.
I know, I know, everybody thinks that only the Baptist get to play on the Kingdom Kitchen Team. But we Methodist know a thing or two about making some Divine Swine.
With me, making great ribs is not just about the ingredients; it’s about the process… which is very specific. You might say I’m a scientific Methodist.”
Here’s what you’re gonna need:
- 2-3 slabs of pork ribs
- 4 Twelve-ounce Bottles of Sorghum Molasses
- 2 Twelve-ounce Bottles of Dijon Mustard
- 1 Disposable Aluminum Pan (a big one)
Here’s what you do:
- Hand mix three of the molasses bottles and one of the mustard bottles in a large bowl.
- Cut the pork slabs into 4-5 inch sections.
- Using tongs, dredge the slabs through the molasses/mustard mixture and place in aluminum pan.
- Pour the balance of the m/m mixture over the slabs, cover with tin foil, and refrigerate over night or at least six hours.
- Put covered pan in to a 300 degree oven for three hours. (You may need to use the tongs and rotate them from top to bottom if not completely covered.)
- Make up a second bowl of molasses and mustard mix by using one bottle of molasses and four ounces of mustard.
- Using tongs, dredge the slabs again through the m/m mix and put on the grill, about 4-5 minutes to each side.
Now, side this up with some cole slaw or potato salad and some corn of the cob (you can grill them too) and you are on your way to hog heaven.
And be sure to enjoy some of Ms. Connie’s chess pie for dessert. Mmm, mmm, mmm!
– Chick McKissick
