OSORKIN Profile - Allrecipes.com (1197741)

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Recipe Reviews 2 reviews
Southern Grilled Barbecued Ribs
I've been doing ribs by this method for years and you appreciate it even more in winter where grilling 5-6 hr ribs is not an option. (In winter, you would finish this recipe off topped with the sauce in a 450 degree oven instead of on the grill.) A few suggestions from my experience. I add a bit of liquid smoke to the vinegar mixture so that it permeates the ribs when baking (also throw in a few cloves of garlic, bay leaf, salt and pepper). I take off the foil after 45 minutes of baking but continue baking until the yummy liquid evaporates(the flavor gets more concentrated in the meat that way). The beauty is that this step can be done even a few days ahead. When done baking, I just let the ribs cool and refrigerate until I need them. Then, just take out 1 hr before party/ dinner, baste generously w/sauce and grill/ bake until nice in color. Perfect for treating kids to their favorite dinner in the middle of the week even for a busy mom/ dad or for throwing a no hassle BBQ party.

184 users found this review helpful
Reviewed On: Jul. 14, 2005
Roquefort Pear Salad
Made this for a sit-down party of 40 people -- it was the first thing that went. I didn't have parchment paper to avoid the pecans from sticking as some reviewers suggested so I used a nonstick baking sheet to cool them on. The pecans slid right off. Don't skimp on the avocados as some suggested, their creaminess complements the crispness of the pears so all the ingredients blend beautifully.

2 users found this review helpful
Reviewed On: Nov. 8, 2004
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