Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Bellybuster Green Chile Country Style Ribs and Bob's Skillet Licker Cornbread

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These ribs are a wonderful fall treat for the family on a Saturday afternoon.
Serve 'em up with Bob's BBQ'd Blasto Beans and some of his Skilletl Licker Cornbread and you'll
have a bunch of happy campers!

Don't forget to wash it down with an ice cold beer!

Bone Appetit! ;-)


BBQ Bob

Ingredients

4 lbs of country-style ribs

Green Chile Marinade

4 oz can of chopped green chiles, undrained
1/4 cup of corn oil
1/3 red wine vinegar
1 T. hot mustard
1 T. dry Italian seasoning
3 cloves garlic, pressed

On the side have:
1 cup bbq sauce (whatever you like)
4 T of clover honey

Trim excess fat of the ribs and place in a plastic zip bag
Combine all the marinade ingredients in a bowl and blend thoroughly.
Pour on the ribs and make sure they are coated evenly and marinate overnight in the refrigerator.

Fire up the grill - indirect heat. I use hickory wood for this one...

Place ribs on the grill and reserve 1/3 cup of the marinade.
Smoke at 230 degrees for 5 or more hours.

Make sure to keep your temperature even - or as even as possible!

While ribs are cookin, put the reserve marinade in a saucepan. Bring it to a boil and reduce the heat and simmer for 3 minutes.
Now add the BBQ sauce and the honey and simmer 15 minutes longer.
Now 15 minutes before the ribs are done, brush them on all sides with the sauce and cook until the ribs are done and coated with the glaze.
Let them rest 15 minutes before serving.


Skillet Licker Cornbread:

1/3 cup bacon grease
1 1/2 cups of cornmeal
1/2 cup of self-rising flour
1 egg
1 cup of whole milk

Preheat oven to 500 degrees
Pour the bacon grease into 9 inch cast-iron skillet. If you don't have one of these, a 9 inch square baking pan will do....but I use a skillet.

Combine cornmeal, flour, egg and milk in a bowl and whisk together thoroughly.
Remove the skillet from the oven and blend 1/2 of the melted bacon grease into the cornbread mixture.
Pour batter into the hot pan containing the remaining bacon grease. Bake until risen and golden brown.
To check - use a toothpick in the center - when it comes out clean, it's done. Should be close to fifteen (15) minutes.
Cut into wedges and serve with honey butter.