View allAll Photos Tagged backribs
dirty gritty death -
makes me feel more alive
because I am not
what I see.
do you see a story?
it is my intention
to make you see
what you would not have
before.
yes, I have ribs. no, they do not really look like this.
Location : Dumaguete Boulevard ( Negros Oriental , Philippines )
From this photo alone, I see can why the Philippines has been labelled the texting capital of the world , although I don't have any idea if this info was sourced from statistical survey and what year.
"The country is the “texting capital of the world,” as 350 to 400 million text messages (SMS) are sent daily by 35 million cellular phone users – more than that of the United States and Europe combined."
Source: academicexchange.wordpress.com/2013/11/14/20-facts-about-...
And I knew one couple who first meet each other through texting, pretty scary :)) ( This is not derogatory , just a neutral expression.)
________________________________________
I do follow YT vlogs of Expats living in my city . I found couple who give good updates of what's going on, new places, restaurants to go to in Dumaguete which may not even be on travel books yet. Example of this is Henry's YouTube Channel :
*Lord Byron's BackRibs, in Dumaguete - Awesome Food!!
I thought the Moon Cafe of Robinson's Mall serve delicious Pork Back Ribs. I'll check the Lord Byron's on the next trip.
These ribs are fall off the bone and delicious! Because they're steamed in the instant Pot, they're ready in half the time and perfect for weekdays!
Recipe: photosandfood.ca/2017/12/23/instant-pot-bbq-back-ribs/
#babybackribs #backribs #bbqbackribrecipes #bbqbackribs #bbqribs #grilledbabybackribs #grilledbackribs #grilledribs #instantpot #instantpotbackribs #instantpotrecipes #instantpotribs #pressurecooker
Ready to fill my belly at Clark Crew BBQ in OKC. A new BBQ joint in town and maybe the best. It's awfully good! Meat was smoked perfectly, backribs instead of spareribs. Sides flavorful and their sauce unique. We arrived at 11:15 and had a thirty minute wait.
For best quality, avoid buying ribs that are frozen or have been previously frozen, if you can. This is not always possible, and sometimes it's impossible to know if ribs have been previously frozen. In fact, some people feel there's not much difference in quality in the finished product, whether using fresh or frozen ribs. However, if you have a choice, I think fresh is best.
I think that this is one of the best reasons to live in Arizona (amongst many great ones). You can barbecue or smoke just about 365 days a year. Okay, it wouldn't be much fun during the Monsoon season or during our Winter rains. But they certainly don't come often or last for very long, so outdoor cooking, here I come!
And, for those of you paying attention: No, this is not something that is particularly good for my recent attempts at eating healthier. But, if I'm going to cheat, I can't think of anything more scrumtious to cheat with than with barbecued ribs.
Prepping ribs consists of four steps:
1. Removing the membrane
2. Trimming the slab
3. Removing excess fat
4. Blotting the meat
For Memorial Day, we had some friends and family over. I had smoked spare ribs before and decided to try my hand at baby back ribs. (Actually, pork loin back ribs - apparently the "baby" only applies to a portion smaller than 1.5 pounds...)
I didn't know how many people were gonna show up, so I bought six racks. (Hey, if you're gonna spend the time and effort to smoke 'em, you might as well fill up the smoker. If nothing else, you'll end up with great leftovers...)
I made a spice rub with brown sugar, garlic powder, onion powder, cumin, coarse sea salt, black & white peppercorns (toasted whole and cracked), paprika, and a bit of cayenne pepper.
I put a generous amount of rub on each rack and let them sit for a bit while I got the charcoal good and hot.
Since ribs are not an optimum shape for my smoker, I rolled them up and tied them with some kitchen twine. I tried to keep a space in the center so the smoke could get to that side of the meat as well... (Little meat chimneys!)
After they smoked for a couple of hours, I unrolled them and loaded up some more charcoal and chunks of hickory. I had to overlap them a bit to get them to fit, but it worked nicely...
As usual, I finished them up in the oven. (Once I get the smoke flavor, I don't like to mess around with trying to get a consistent temperatures with this piece of crap smoker...) I was trying to speed things up (overslept and started late) and turned up the heat. Unfortunately, I was distracted by all of the activity (and possibly beer), and I let them get a bit overdone. (For my preference - I've had ribs at a LOT of restaurants that were drier than mine.)
No one bothered with sauce - between the rub (the brown sugar melts to form a nice glaze) and the juiciness of the meat, there was no real need for sauce...
Everyone raved about them, but I know that I can do better...
PLANNING YOUR NEXT EVENT OR CORP. PICNIC OR BIRTHDAY ?
Here are some MENU ideas;
COOKING ON A WOOD-BURNING B.B.Q., ON SITE, AND BUFFET STYLE SERVICE.
with all disposable; plates, utensils, napkins, etc...
NO EXTRA SERVICE CHARGES, JUST CA. TAX WILL BE ADDED TO THE PRICE.
GIVE US A CALL TO BOOK ON TIME FOR THESE SPECIAL DEALS
at (626) 274-4522 or (626) 279-1545 WWWTRITIPPROSCATERING.COM
The following menu packages have 2 main dishes for $16.99 p/Person
50 or more guests.
LET's BBQ outdoor BOTH SIDES of the Border
BBQ BABY BACK RIBS Roasted Beef (Pot Roast)
ALL BEEF, CHEESE BURGERS Checken and cheese enchilads
Honey Baked Beans Spanish Rice
Fresh Grilled Vegetables Fresh Green Beans Almandine
Garden Green Salad Home-style Potato Salad
Home-style Chips and salsa Freshly Baked Corn Bread
Dinner Rolls with Butter Chips and Home-made Salsa
Carrot Cake and Assorted Cookies Assorted Cookies and Sweet Bars
Assorted Sodas and Water with Ice Assorted Sodas and Water with Ice
All American BBQ Hawaiian Style
The Best BBQ Beef Tri Tip in Town Luau Roasted Pork (sweet and sour)
Barbequed Boneless Chicken Hawaiian Boneless Chicken with Teriyaki
Honey Baked Beans Wild Kali Rice
Grilled Vegetables Tropical Fresh Fruit Salad with Coconut
Garden Gn. Salad W/ Ranch & Italian Oriental Salad w/tangerines, oranges
Dinner Rolls with Butter Dinner Rolls with Butter
Fresh Baked Cookies Tropical Fresh fruit
Home-made Apple Pie Home-made Pineapple Cake
Assorted Sodas and Water with Ice Hawaiian Fruit Punch and Sodas
The following menu packages have 3 main dishes and are $16.99 p/person*: 50 or more guests.
Viva Mexico Roasting Menu
Chicken Fajitas--Made on Site Roast Pork with Gravy
Authentic Mexican Tamales (beef or pork) Baked Ham with fruit glaze
Chile Reyenos with Cheese Pot Roast with fresh Vegetables
Mexican Rice Home-style Mashed Potatoes
Refried Beans Freshly Grilled Vegetables
Mexican Caesar Salad Caesar Salad with Croutons
Freshly Made Chips and Salsas Frescas Freshly Baked Corn Bread with Honey
Corn and Flour Tortillas Home-made Brownies and Cookies
Assorted Sweet Bars and Flan Complete Drink Station (Coffee,
Horchata and Assorted Soft Drinks Punch, Lemonade, Sodas, Water)
***These prices are based on 50-200 people.
200+ people----5% discount
400+ people--10% discount
600+ people--15% discount
(5% discount for every additional 200 people)
All packages are served buffet-style with disposable plates, cups, napkins and utensils. Servers at buffet stations are provided at no additional charge. Our business prides itself on providing quality food with no hidden charges---you pay only the listed price plus CA state tax.
We can do and deliver food trays for your events too;mmmm
BBQ cooked and cut Tri Tip Beef, (50 to 60 servings $150.00)
BBQ BackRibs
BBQ Korean-style beef Ribs
Cooked Boneless Chicken Breast,
Enchiladas (chicken, beef or Cheese)
Fresh-cut Fruit trays,
Cheese and Crackers,
Seafood trays with dip,
Griiled fresh Vegetables,
Mexican Rice (any other type too),
Refried Beans or Honey Baked Beans,
Fresh cut Corn Cobbetts,
Vegetable trays with dip,
Chips and Salsas (home-style)
Assorted Desserts (trays)
Start by removing the membrane from the bone side of the slab. This is sometimes referred to as "skinning the ribs". The membrane is a layer of stretchy material that makes for tough eating and inhibits the penetration of rub and smoke into the meat.
Just a piece of meat???
Sliders for the media preview (vs full size $15) that’s served with maple mustard BBQ. Here they were served with taro root chips. This was quite good (or at least the bite I had) - nice textures and balance of flavours. I suspect that's David Wilson's (O&B Artisan) pain au lait - one of my favourite breads he makes. Mmmmm....
Sliders for the media preview (vs full size $15) that’s served with maple mustard BBQ. Here they were served with taro root chips. This was quite good (or at least the bite I had) - nice textures and balance of flavours. I suspect that's David Wilson's (O&B Artisan) pain au lait - one of my favourite breads he makes. Mmmmm....
A slider version of the boneless back rib burger + smoky tomato jam (full size $15) that’s served with maple mustard BBQ.
This was quite good (or at least the bite I had) - nice textures and balance of flavours. I suspect that's David Wilson's (O&B Artisan) pain au lait - one of my favourite breads he makes. Mmmmm....