Pork Ribs are one of those items that are relatively inexpensive here. As some of you may know I recently built a bbq out of a 55 gallon drum. I am currently experimenting with ribs to find an easy but excellent recipe.
I recently priced ribs in the states. They are about $5 to $6 per pound. You can get ribs here for 60 pesos per pound or less. That is $1.80 per pound. You want to be sure that you are getting fresh meat. Places may try to sell you older meat. You can usually tell by the color. The meat should have a nice slightly pink color to it. It should not be dark or green or slimy or smelly or dry. If you know meat then you know what to avoid.
My first batch: Cooked with my old grill......tough meat. But everyone ate them up. The grill was small and you had to cook directly over the fire.
My second batch using the new grill: I was going for tendor meat. I am probably overly concerned with how tough meat is here and I overdid trying to tenderize this batch. Left the ribs in a puree of pineapple, orange, and lemon...to long. Overnight. Now thinking they only need about three hours. Some portions of the ribs were excellent but some was to soft. The sauce that I used was a mix of bbq sauce, added honey, and sesame seeds. Sprinkling sesame seeds on at the end and placing over fire gave a nice touch. The sauce turned out great. Again, these ribs were consumed very quickly.
I'm thinking the third batch will be much better. Want to get this down in time for Christmas. Imagine about 20 pounds of ribs for about $35USD. The good life.
I recently priced ribs in the states. They are about $5 to $6 per pound. You can get ribs here for 60 pesos per pound or less. That is $1.80 per pound. You want to be sure that you are getting fresh meat. Places may try to sell you older meat. You can usually tell by the color. The meat should have a nice slightly pink color to it. It should not be dark or green or slimy or smelly or dry. If you know meat then you know what to avoid.
My first batch: Cooked with my old grill......tough meat. But everyone ate them up. The grill was small and you had to cook directly over the fire.
My second batch using the new grill: I was going for tendor meat. I am probably overly concerned with how tough meat is here and I overdid trying to tenderize this batch. Left the ribs in a puree of pineapple, orange, and lemon...to long. Overnight. Now thinking they only need about three hours. Some portions of the ribs were excellent but some was to soft. The sauce that I used was a mix of bbq sauce, added honey, and sesame seeds. Sprinkling sesame seeds on at the end and placing over fire gave a nice touch. The sauce turned out great. Again, these ribs were consumed very quickly.
I'm thinking the third batch will be much better. Want to get this down in time for Christmas. Imagine about 20 pounds of ribs for about $35USD. The good life.
