Untapped Grilling and Other Addictions

Archive for the tag “baby back”

Oink Oink


Don’t we just love them? We love to play with them when they are little and we are too. We watch them in cartoons on  Saturday morning and laugh our tails off.We love to chase them in the mud and try to catch them we are a little older.

Love That Smell

Then our mother finally tells us that the bacon we wake up to on Sunday mornings is really a big ole pink guy named “Hoss” and our hearts and stomach drop three feet.

Meet “HOSS”

But for some reason we overcome all those cute, funny, sweet moments when the smell of Miss Piggy overwhelms the Barbecue!

Prepared For Pork

I know two things: God made pigs for us to enjoy throughout our lives. And Barbeyaki was made for Pigs! I have never found a White person, Black person, Asian person, or any kind of Person for that matter, that didn’t love Barbeyaki Baby Back Ribs. There are a few secrets along with the sauce like par-boiling for 65 minutes in an Asian Inspired broth, and refrigerating overnight to congeal the fat. But we will keep most of those in the safe.

Barbeyaki Baby Backs

Well thank the Good Lord for those little cute piglets and those big chunky boys. There is nuttin’ better.

Oink Oink

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Shabu Shabu Yo Mama

Spooky Ay?

This is where it all begins…. “The Par-Boil”. Tired of those overcooked, dried out, over smothered with bad barbecue sauce ribs……
then “The Par-Boil” is your savior. Long before white guys were stupping other white guys, the Chinese were busy making fire crackers and boiling their meats.

I mean how else were they supposed to cook anything other than on a stick. “Par-Boiling” will cook meats that can get pretty nasty if they aren’t cooked through and through without drying them out. Matter of fact, Par -boiling will fill your meat with whatever seasonings and spices you would like to taste at the same time. Just boil a big pot of water, and in the example today, throw in a sliced up rack of baby backs along with your seasoning ( I mix Teriyaki Sauce with Worchestire Sauce and dried garlic and onions) and let it boil and simmer for roughly 45 minutes.

They’re done after that so you only need about 10 minutes on the BBQ with a little bit of Barbeyaki Grilling Sauce brushed on each side and you have the most juicy baby back ribs you have ever seen. Served with a little Asian Inspired Cole Slaw and Jim Bob’s Corn in a Boat.

Quit Drooling!!

Dang, I knew Chinese and American barbecue could hook up and mash.

Zai Jian

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