Text 26497, 58 rader
Skriven 2015-04-29 18:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bbq 582
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 DS> I tried calling the number on the facebook page for the Columbia one
 DS> and got no answer.  We haven't tried to drive by there yet, but I don't
 DS> have much hope that it will be there yet.
 
 DS> We gave up on Red, Hot and Blue quite a few years ago.  I've not heard
 DS> of Old Glory.

Red, Hot and Blue was okay, even though it is or was owned
by the governor of Tennessee. As one might expect, the pork
was better than the beef. Old Glory as it turns out has one
location, in Georgetown, where I'm guessing you never hope
to go. Its brisket can be quite good, if you specify the
level of moistness you require.

Here's a way overrated dish (I've had it on site) -

Title: Sylvia's World-Famous Talked-About Spareribs
Keywords: pork, barbecue, New York, celebrity
Servings: 4 to 8

2 slabs pork spareribs (about 3-1/2 pounds total)
1 1/2 ts salt
1/2 ts freshly ground black pepper
1/2 ts crushed red pepper flakes
2 to 3 c white wine vinegar
Barbecue Sauce

"These are the real thing.  People come from around the corner, around
the city, and around the world to eat these ribs at Sylvia's.  The
secret?  Tangy, not too sweet barbecue sauce and a special way of
preparing the ribs described here."

To make the ribs easier to handle, cut each slab between the middle
bones into 2 equal pieces.  Rub the salt, black pepper and red pepper
into both sides of the ribs.  Place the ribs in a deep baking dish,
cover them, an refrigerate overnight.

Preheat the oven to 450F.  Pour the vinegar over the ribs an
bake 1-1/2 hr.  Rotate the ribs two or three times during baking and
spoon some of the pan juices over them.

Remove the ribs from the baking dish and place in a single layer on
baking sheets. (Line the baking sheets with aluminum foil for easy
cleanup). Bake at 450F for 1 hr.  The ribs should be tender an
well browned.  This much can be one up to a day in advance.  Cool the
ribs, cover tightly, and refrigerate.  Bring to room temperature for
about 1 hr before continuing.

To finish the ribs, preheat the oven to 400F.  Cut the slabs
between the bones into individual ribs.  Place the ribs in a baking
dish large enough to hold them comfortably.  Spoon enough barbecue
sauce over them to coat lightly.  Cover the pan with aluminum foil and
bake until heated through, about 20 min.  Serve with additional
barbecue sauce on the side.  Serves 8.

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