Learn how to make great barbecued ribs just in time for your next party! Joining us now with the saucy details is Brad Weir, Chef at Luna Park in San Francisco.
Luna Park will be offering a special delivery service with a "Tailgate Platter" designed to allow fans to skip grilling and cut straight to the party. The dishes offered include: Niman Ranch BBQ Chicken and Ribs, Coleslaw, French Fries, Beans and Mashed Potatoes, and will be available from 2 PM until the end of the game. Cost is $29.99 for 2 people and $49.99 for 4 people. Guests can order online at www.lunaparksf.com or over the phone (415) 553-8584.
Barbecue Ribs
Leticia Limon, Executive Chef
Brad Weir, Sous Chef
Ingredients
8 each Babyback Ribs
1 qt BBQ seasoning (see recipe below)
1 cup liquid smoke
2 cups apple juice
Directions:
Peel Skin off ribs and coat liberally with seasoning. Put smoke and juice into hotel pan and stack ribs on edge inside. Cover with aluminum foil and cook in 225 degree for 6 to 8 hours or until bones pull freely from the meat. Allow to cool before removing from pan.
BBQ Rib Seasoning
(Yields 8 Qts)
Ingredients:
4 Cups Granulated Sugar
6 Cups Brown Sugar
2 Cups Onion Powder
2 Cups Garlic Powder
5 Cups Kosher Salt
2 Cup Paprika
2 Cup Chili Powder
½ Cup Cayenne Pepper
Directions:
Combine all ingredients and mix well.
