Man Is What He Eats – Western Style Ribs

When something goes on sale at the grocery store, I’m always a bit tempted to try something new with it.  A few weeks ago Meijer had some western style boneless ribs for less than a buck a pound.  I him-hawed about it for a while and the next day I bought a pack.

After marinading overnight (or… 4 nights in the case of the first time I made them) and cooking on the grill, they were absolutely amazing.  The texture was a bit off because this cut of meat was intended to be cooked much slower than I did and as such, the fat didn’t all melt away.  Not too shabby though.  I fried up some potato slices and added some steamed broccoli with habenero cheese to accompany the meat for this feast.

Ingredients for Marindade:

0.5 c. brown sugar

0.5 c. yellow mustard

Parsley to taste

Garlic Seasoning to taste

Black pepper

Various other herbs/spices

Instructions:

1. The night before cooking, cut the ribs into chunks and rub the meat down with yellow mustard and then coat with the brown sugar, parsley, garlic, and whatever else you like and wrap tightly in foil or store in a plastic bag.

2. I used a propane grill and turned one of the burners on high to heat things up.

3. Put the rib chunks on the grill opposite the burner side and turn the burner to low.

4. Let the ribs cook for 20-30 minutes and then flip them over and cook for an additional 20-30 minutes.

5. Enjoy with whatever side dishes you may have prepared.

This time, I turned the flames up on high and let ‘er rip for the last few minutes.  And then I did the worst thing you can do when grilling – turn your back on the grill.  I stepped inside to check the sides and when I returned everything was on fire.  Fortunately, it only braised the outside of the meat a bit, and after dousing the flames with some homebrew beer the meat could be devoured, which we promptly did.