Wow! What a great win for the Gamecocks yesterday over the R-Kansas Hogs! With only two games left to go: Florida and...ummmm...Clemson! It is looking good that Carolina is going to be Bowl Bound this year. There is a buzz as to which Bowl we will attend. A few years ago, I attended the Liberty Bowl in Memphis, Tenn. Memphis is know for its Blues clubs, Beale St., the Peabody Hotel, Graceland, being a stones throw from casinos, and from a culinary stand point - RIBS! I ate ribs three times during my short trip to Memphis. On the last night in town, we went to Blue City Cafe for another rib craving!
We had just arrived at the Peabody Hotel where the winning Gamecocks had just returned to post game! I ran up to Sidney Rice as he got on the elevator and snapped a quick picture. The team was bottle-necking to get on the elevator. I had on a cowboy hat, garnet cowboy boots, and a #4 Sidney Rice jersey (I had worn it to the Carolina-Clemson game earlier in the season and it became my "lucky" jersey!) At the time, my Gamecock loving BF wanted his picture with Sidney, I thought that I had a better shot! I went over and he caught a good look at my get-up and walked off the elevator with a confident stride. "Ya, I'll get my picture made with you!" Go Sidney! After sipping our cocktails, complete with cute duck stirrers, a nod to the infamous Peabody ducks, we headed to Blue City Cafe. What special guest arrived to the restaurant just as it was closing down? None other than big-time Coach Steve Spurrier! We had a quick chat and congratulated him on a great win, and then hit Beale Street for one last fling on the town! Upon returning to South Carolina...I still had a inkling for those yummy ribs! I know that true rib aficionados may baulk at my style - I think that it produces yummy, tender, fall of the bone ribs, with just enough zap, a simple cooking method and an easy clean up! Anyone that has tried my ribs, always leaves with a clean plate.
Walkin' In Memphis Baby-Back-Ribs
1 slab baby back ribs
1 bottle Sticky Fingers Memphis style BBQ sauce
1 generous palmful of Cajun meat seasoning
Preheat the over to 350. First you take the slab of ribs and generously coat the top and bottom with seasoning, giving it a good rub into the meat. Then, take a long sheet of tin foil and lay the ribs, longways, into the direction of the foil. You may have to overlap two long pieces. Line a shallow roasting pan with tin foil. Take the ribs and foil and place into the lined pan. Pour the BBQ sauce over the ribs, reserving about 1/3 of the bottle. Wrap up the top and side of the foil and close tightly over the ribs. Place the ribs on the center rack of the over. Let the ribs cook for a minimum of 3 hours. If you are planning on leaving them in longer, turn the heat to about 250, for the remaining hours. Before serving, remove the ribs and open the top of the foil. Pour the remaining sauce over the ribs. Turn the oven to Broil. Place the ribs back into the oven for about 10-15 minutes. Place close attention as to not to burn the ribs. You want a crunchy glaze to occur. Remove from oven and let ribs set for a minute. To serve, slice the ribs along the bone in 2-3 rib sections.
Serve with corn on the cob, Cole slaw, baked beans, white bread, or any other easy to eat, traditional side dishes.
Put on some Blues and kick your feet up....Memphis style!
http://www.bluescitycafe.com/ My pic for Best Ribs in Memphis!!!
http://www.hogsfly.com/ A link where you can get Charles Vergos' Rendevoux famous ribs overnighted straight to your door!
We had just arrived at the Peabody Hotel where the winning Gamecocks had just returned to post game! I ran up to Sidney Rice as he got on the elevator and snapped a quick picture. The team was bottle-necking to get on the elevator. I had on a cowboy hat, garnet cowboy boots, and a #4 Sidney Rice jersey (I had worn it to the Carolina-Clemson game earlier in the season and it became my "lucky" jersey!) At the time, my Gamecock loving BF wanted his picture with Sidney, I thought that I had a better shot! I went over and he caught a good look at my get-up and walked off the elevator with a confident stride. "Ya, I'll get my picture made with you!" Go Sidney! After sipping our cocktails, complete with cute duck stirrers, a nod to the infamous Peabody ducks, we headed to Blue City Cafe. What special guest arrived to the restaurant just as it was closing down? None other than big-time Coach Steve Spurrier! We had a quick chat and congratulated him on a great win, and then hit Beale Street for one last fling on the town! Upon returning to South Carolina...I still had a inkling for those yummy ribs! I know that true rib aficionados may baulk at my style - I think that it produces yummy, tender, fall of the bone ribs, with just enough zap, a simple cooking method and an easy clean up! Anyone that has tried my ribs, always leaves with a clean plate.
Walkin' In Memphis Baby-Back-Ribs
1 slab baby back ribs
1 bottle Sticky Fingers Memphis style BBQ sauce
1 generous palmful of Cajun meat seasoning
Preheat the over to 350. First you take the slab of ribs and generously coat the top and bottom with seasoning, giving it a good rub into the meat. Then, take a long sheet of tin foil and lay the ribs, longways, into the direction of the foil. You may have to overlap two long pieces. Line a shallow roasting pan with tin foil. Take the ribs and foil and place into the lined pan. Pour the BBQ sauce over the ribs, reserving about 1/3 of the bottle. Wrap up the top and side of the foil and close tightly over the ribs. Place the ribs on the center rack of the over. Let the ribs cook for a minimum of 3 hours. If you are planning on leaving them in longer, turn the heat to about 250, for the remaining hours. Before serving, remove the ribs and open the top of the foil. Pour the remaining sauce over the ribs. Turn the oven to Broil. Place the ribs back into the oven for about 10-15 minutes. Place close attention as to not to burn the ribs. You want a crunchy glaze to occur. Remove from oven and let ribs set for a minute. To serve, slice the ribs along the bone in 2-3 rib sections.
Serve with corn on the cob, Cole slaw, baked beans, white bread, or any other easy to eat, traditional side dishes.
Put on some Blues and kick your feet up....Memphis style!
http://www.bluescitycafe.com/ My pic for Best Ribs in Memphis!!!
http://www.hogsfly.com/ A link where you can get Charles Vergos' Rendevoux famous ribs overnighted straight to your door!
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