We were at the local supermarket, cherry picking the weekly sale items, when we had a nostalgic moment. They had beef ribs on sale and April suggested I make "Dinosaur Bones". The first time I had heard them called that was just after we were first married. Merle Ellis, a local butcher had written a cookbook called Cutting-Up in the Kitchen. This book was one of the first cookbooks that we purchased in our new marriage and it encouraged our blossoming food enthusiasm. It described how to save money by cutting up your own meats. Ellis later on went on to star on TV, long before Food TV. It was sad to hear he had passed on earlier this year. His memory and his book lives on at our house. I found the book still available online and, to me, it should be required reading for any food person.
My recipe for Dinosaur Bones is started in the oven and finished on the barbecue.
Rack of beef rib bones (hopefully on sale)
Salt
Pepper
Garlic Powder
Place ribs in a backing sheet and season with salt, pepper, and garlic powder to taste. A nice light even coating is what I try for. Pour a cup of water in the bottom of the pan and cover with foil. Place in oven at @ 300 degrees. This process roasts/braises the ribs. Cook until internal temperature of the meaty part reaches 160 degrees. At this point, pull the ribs and let them cool. They can be refrigerated and grilled at a later time (or since we were ready to enjoy; right away we sliced into individual ribs and threw them onto the grill.) After the ribs begin to char, reduce heat and add your favorite barbecue sauce.
Dinosaur bones with buttered grilled corn and lime squeeze
Bones fit for a caveman!
My recipe for Dinosaur Bones is started in the oven and finished on the barbecue.
Rack of beef rib bones (hopefully on sale)
Salt
Pepper
Garlic Powder
Place ribs in a backing sheet and season with salt, pepper, and garlic powder to taste. A nice light even coating is what I try for. Pour a cup of water in the bottom of the pan and cover with foil. Place in oven at @ 300 degrees. This process roasts/braises the ribs. Cook until internal temperature of the meaty part reaches 160 degrees. At this point, pull the ribs and let them cool. They can be refrigerated and grilled at a later time (or since we were ready to enjoy; right away we sliced into individual ribs and threw them onto the grill.) After the ribs begin to char, reduce heat and add your favorite barbecue sauce.
Dinosaur bones with buttered grilled corn and lime squeeze
Bones fit for a caveman!
3 comments:
I remember Merle Ellis so well! He's the one who taught me that if you bought a whole chicken, cut out the boned breasts and threw away the rest of the chicken,you'd still save money over buying boneless chicken breasts! Needless to say, I cut up my own chickens to this day! :-)
aw, i hadn't heard he had died. i met him once a few years ago; charisma machine.
your ribs are too much fun. calling fred flintstone!
I love beef ribs. I wish I could find a good source. Most meaty ones go to restaurants. Yours look 'Yaba daba doo'!
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