Meatballs & Ribs - KLTV.com - Tyler, Longview, Jacksonville |ETX News

12/21/07

Meatballs & Ribs

Grant's Meatballs:

Take 3 pound of frozen meatballs.  Place in a large skillet and add 1 cup of ketchup, 2 tablespoons of red wine vinegar, one onion sliced, and one 12oz can of beer (NA Beer works fine).

Simmer on low heat for at least four hours, the longer the better.  It must be on low heat!!!!  Stir occasionally.

Taste great on a hoagie roll and provolone cheese backed in the oven, 350° for 10 minutes.

Also is great over rice or pasta.

Fall-off-the-bone-Ribs

Take one slab of Baby Back Ribs and sprinkle generously with your favorite rib rub.  I like to use a combination of seasoning salt, garlic powder, and sage.

Prepping:

Cut the ribs into three even portions.  In a deep pan place 3 cups of water and one cup of liquid smoke.  Place the ribs vertically in the pan.  Cover with HEAVY DUTY foil and place in a preheated 275° oven.  Cook for four hours.  Pull ribs out of the oven and try to pull a center bone out of the center rib.  If it comes out clean, they are done.  If it does not come out clean, place back in the oven for 30 more minutes and try again.  Continue until the bone comes out clean.  Then wrap the ribs in foil and place in the refrigerator.  They will hold for three days.

Grilling:

Place the rib on the grill, meat side up.  Cook for four minutes.  Flip and cook for an additional four minutes.  While flipped, cover the back side with BBQ sauce.  Turn after four minutes to cook the sauce into the rib for about one minute.  Place sauce on the meat side of the rib and flip.  Cook sauce into meat side for about one minute.  Take off grill and enjoy!!!

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