Thread: Recipes and Cooking/Smokeing/Grilling etc.

Here's my crappie nacho recipe:
http://www.crappie.com/crappie/cooki...ml#post1756581

Ingredients (this is per rib, if you use 2 ribs, double the sauce)
1 slab spare ribs broke down to Kansas City cut (take the back flap of meat and the big bone off)
4 scallions (rough chop)
3 inch piece of Ginger(rough chop)
4 cloves garlic (rough chop)
1 cup ketchup
1 cup hoisin sauce
2 Tablespoon Sariacha
1/4 cup rice wine vinegar
1/2 cup brown sugar
1 Tablespoon Soy Sauce
1 teaspoon Sesame oil


Put Garlic, Ginger and scallions in food processor and pulse til chopped
Add in the rest of the ingredients and puree for 1 minute .

Place Ribs on a sheet tray and smeer both sides with the 1/2 of the sauce.(reserve the rest)

Put in the fridge covered in foil tightly over night to marinate

Now, take the ribs out of the fridge and preheat the over to 275.

Cook still covered in the foil for about 2-3 hours until tender. You will have to drain the excess fat from the sheet tray after about an hour or so. (RESERVE THIS LIQUID)

HINT: When you can see about an inch or so of bone sticking out the side of the ribs and you can wiggle them, they're done

When they're close to being tender, light the grill of for offset cooking. I have a big Green egg which makes it easy but all you have to do on a grill is put the charcoal on one side and cook on the other.(Grill temp SHOULD be about 240-275)

mix in about a 1/2 cup of the reserved liquid with the leftover bbq sauce

Place the ribs on the grill and smeer the BBQ sauce on the ribs just like you normally do (Both sides). just fairly thick but not dripping coats. Flip and smeer, flip and smeer. Turn them 3 or 4 times (5 minutes each time) so the sauce sets up good. They should have been real tender from being in the oven so now your actually tightening up the ribs