Ah Anthony Bourdain... short of reading all his books... I am an avid fan, and follow his programs religiously..
His program on American ribs, spurred my hunger for Tony Romas pork ribs., as they are only available south of the causeway, I decided to take matters into my own hands.
Watching the cook’s tour, really made me salivate, as he went around America to try, Southwestern ribs, Texas ribs and too many ribs looking for the best … typing this up make me wanna have more grilled pork ribs. J
So powering up Google, I read up on like 15 different recipe’s, from broiled, to boiled and 14hr cooking version.. TNB will profit a lot from me. Compressing, condensing and using what’s available. Saturday night was gonna be pork ribs night.
Generally, I worked on a dry rub, namely cumin, garlic power, paprika, all spice powder..
12 hours later Ill add in the BBQ sauce…
Let the seasoning get into the meat .. and whack on to the tray
After 2 hrs of slow grilling... yum yum yum
Served with KFC coleslaw and corn…
85% of Tonies … however the seasoning flavor did not get to the bone, and meat was still a lil stuck to the bone
Bone licking goodness.... really gotta cook this more often:)
