Archive for October 29th, 2008

Secret to Phil’s great B-B-Q ribs is the technique

Phil Kearns

Phil Kearns also makes great chicken wings.

A number of chain restaurants are known for their ribs, but they’re nothing compared to ribs fresh off the grill at a friend’s house.

We get together often with our friends, Barry and Annette Boggs, Sam and Orpah Hicks, and Kim and Phil Kearns and for the past year, the menu has been Phil’s ribs. No matter who hosts the gathering, Phil cooks the ribs.

A couple of years ago when we were doing a weekly Bible Study, we took turns preparing the entree. When it was my turn, I tried serving new recipes and always got compliments, but there were often a lot of leftovers. Hmmm. I finally got the message. Meat and potatoes and nothing fancy!

So now we just let Phil do the cooking. There are no secrets to Phil’s ribs, he says, but no one else can cook ribs like Phil.

He came up with the recipe by “trial and error.”

Phil’s ribs

He starts the process the night before. Place the ribs in single layer in a metal pan. Do not use glass. Pour ginger ale over the ribs and cover with aluminum foil. Preheat oven to 275 degrees. Place ribs in the oven and cook for 2 1/2 hours.

Phil cooks the ribs from 8 to 10:30 p.m. and then turns off the oven and leaves the ribs in the oven overnight. The next morning around 7, Phil removes the pan from the oven and drains off the ginger ale. If you’ve made two or more pans of ribs, you can now stack them into one pan, wrap tightly with foil and place in the refrigerator. When ready to grill, prepare grill for medium to low heat. Place ribs, rib side down, on the grill. Brush top with barbecue sauce. After 5 minutes, turn them over (Very carefully.) and brush with barbecue sauce. Let cook another 5 minutes and flip back over (Very carefully.) and brush with more barbecue sauce. Let cook another few minutes and remove from the grill. Total cooking time is 15 to 20 minutes.

Phil’s barbecue sauce begins with a bottled sauce and he adds a few secret ingredients. A little of this and a little of that makes for a mighty good sauce.