Baby Back Ribs

baby-back-ribs.jpg (185 KB)

Barbacue Sauce

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    26 Responses to Baby Back Ribs

    1. oh sweet mother is that perfect

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    2. Baby Back Ribs… are better than Avril Lavigne 10 to 1. Unless she was singing while I ate them, which would ruin my appetite.

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    3. OM NOM NOM NOM NOM NOM NOM NOM NOM NOM!

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    4. I want my baby-back, baby-back, baby-back…


      …riiiibs

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    5. That was mah lunch yesterday… πŸ˜€

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    6. @macol: spicy BBQ….
      Hmm. Needs more napkins.
      Where is the bacon?

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    7. I love making homemade barbeque sauce.

      Tomato sauce, Salt, Pepper, Garlic, Onion powder, Oregano, Basil, Chili powder, Ground cloves, Ground ginger, Nutmeg, Cinnamon, Brown sugar, Honey, Ketchup, Malt or balsamic vinegar, Soya sauce, Worchestshire sauce.

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    8. @SirWishbone: Mine is very similar. I add honey or duck sauce sometimes when I want it really sweet.

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    9. Sweet… Peeps who know how to make bbq sauce.. πŸ˜€

      I *always* add duck sauce, if I have it… and for some extra kick, a few pureed habaneros. >:D

      Not so much honey, I tend to add a little more brown sugar instead, carmelization is my friend…

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    10. @Phyreblade: Honey is always available in my house, duck sauce…not so much. I don’t measure anything, just kinda throw it together and see what we get this time.

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    11. @nyokki: I don’t either… I try to sometimes, but I invariably start thinking “what if I add/do this?” and it’s all uncharted territory thereafter… I don’t think I’ve ever made two batches of anything that were exactly the same. But ’tis all good… The fun is in the adventure…

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    12. Am I the only one who saw this picture and thought of giant centipedes?

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    13. @reptilecobra13: Yes.

      @Phyreblade: True, but I sometimes wish I’d at least write it down when I do get a particularly good batch.

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    14. @SirWishbone:
      @reptilecobra13:
      @nyokki:
      What no rum or sour mash for carmelization? Habeneros are a good kicker, but for heat with taste, green chile….

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    15. @SumoSnipe: I will sometimes put bourbon in my sauce. I never add hot peppers. I don’t really like the spicier bbq sauces.

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    16. @reptilecobra13: Yes. You may wish to seek therapy.

      @nyokki: LOL yeah, I thought of that, but it would require measuring everything and writing it all down every time I walked into the kitchen… Would kinda suck the fun out of it all πŸ™

      Mmmm… Bourbon… made me think of Bourbon chicken… πŸ™‚ Actually I sometimes slow marinate my meats in beer before they go on the barbecue… Good stuff that… πŸ˜€

      @SumoSnipe: Habaneros are actually very aromatic peppers… Though I guess I’m somewhat desensitized to the heat so I appreciate it more…

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    17. Almost everything I cook has alcohol added to it at some point.

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    18. @nyokki: Orly? Are we talking during cooking or after? πŸ™‚

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    19. @Phyreblade: Unfortunately drinking alcohol is verboten for me. Nearly every sauce, marinade or whatever concoction I come up will have some kind of alcohol in it.

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    20. @nyokki: Ah… Makes sense… You can’t drink alcohol, so you eat it instead… Brilliant!! πŸ˜€

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    21. @Phyreblade: Funny…accurate, but still funny.

      Reply

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