Comments on: Some BBQ tips and techniques for finger licking ribs.

By: Oldst Owns

Oldst Owns — Wed, 13 Jul 2011 19:49:28 +0000

I know I'm very late here but I also use the Italian bread for hops bread too.
My mother in law told me that if I want it long time style just sprinkle some water on the top and put them in the toaster oven to warm up and when it's done the top will become the crackly king from long time Crown Bakery days.

I'm trying your ribs recipe this weekend.

Jake

By: Megadon

Megadon — Tue, 27 Jul 2010 07:19:38 +0000

I dont eat pork what about beef ribs chris can u post a beef ribs recipe or should I create one and send it to you?

By: jumbieg

jumbieg — Sat, 17 Apr 2010 23:59:58 +0000

Pamela, I trust it turned out well?

By: Pamela

Pamela — Tue, 13 Apr 2010 21:17:28 +0000

Hey Chris,
I just purchased a slab of ribs and will definitely follow your suggestions and tips.
Can't hardly wait to eat them and I might not share……Thanks

By: jumbieg

jumbieg — Wed, 31 Mar 2010 11:31:54 +0000

George, thanks for the bbq tips.

By: George Chapdelaine

George Chapdelaine — Wed, 31 Mar 2010 11:19:34 +0000

I've been in the restaurant business for 46 years. I once employed a corporate chef who was cajun.
He gave me his family technique. Season the ribs( dry rub) let sit for up to 3 hours. In a baking pan mix 6 oz. liquid smoke with 6 oz lime juice and two cups of water. Place the ribs on a rack, over the liquid( not touching the liquid), leaving the dry rub on the ribs. Cover the pan and ribs with aluminum foil, then puncture the foil several times to let some steam escape. Set oven at 275 f, place ribs in the middle of the oven and cook for 2 hours. Let ribs cool. set grill at a low temperature, baste ribs with bbq sauce, grill 2 minutes per side. I can't give you the recipes for the rub or the bbq sauce because he now owns a bbq restaurant in Louisianna and told me that he'd have to kill me if I ever gave out the recipes
Try this method. The ribs come out tender, flavorful, and "falling off the bone"
Bon Appetit!
George

By: admin

admin — Mon, 15 Mar 2010 01:57:36 +0000

Jina..thanks.

happy cooking

chris…

By: admin

admin — Mon, 15 Mar 2010 01:53:32 +0000

Hi Maureen! Thanks for stopping by and commenting.

happy cooking

chris…

By: maureen

maureen — Fri, 12 Mar 2010 21:44:07 +0000

i always look forward to ur recipes i think i like this one a lot

By: Jina

Jina — Thu, 11 Mar 2010 21:57:12 +0000

hi chris, i just luv your style of cooking, so unique, keep up the good work.

By: Chris De La Rosa

Chris De La Rosa — Thu, 05 Nov 2009 17:47:33 +0000

Janice, luckily enough there’s an Italian bakery locally here that I just found, that bakes some mean hops bread as well.

I’m still trying to source some black pudding. I found some in a British food store, but they were rather bland.

Hope you’re enjoy the warm Bermuda weather.. it’s already cold here

happy cooking

chris…
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.

By: Janice Swan

Janice Swan — Mon, 19 Oct 2009 23:16:30 +0000

Hi Chris: Always look forward to your emails. Here in Bermuda, I get hops bread from the local Portuguese bakery and it goes great with buljol and with Portuguese black pudding which tastes just like home!!

By: Chris De La Rosa

Chris De La Rosa — Thu, 08 Oct 2009 14:12:26 +0000

Re: Nelissa. Funny you should mention Trinidad cheese. I never understood why my dad would say that Trinidad cheese was so much better than what we get here in Canada.. until a few days ago! We just came back from a couple weeks in T&T and made a grilled cheese sandwich for breakfast the first morning. WOW! Simply amazing. BTW the cheese we have in T&T is from New Zealand and is what they would call a white medium cheddar. Yes, i was hooked and had to hit “Hi Lo” to get my daily fix. As far as hops bread go, you won’t find the very same thing, however the Italian bakeries usually have some buns that are very similar.

happy cooking

Chris
.-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.

By: Nelissa

Nelissa — Sun, 04 Oct 2009 00:19:08 +0000

where dyu get hops bread in Toronto?
any ideas how to get Trinidad cheese too?
I miss hops bread with guava jam and cheese!

By: Chris

Chris — Sun, 26 Jul 2009 03:39:32 +0000

Thanks for dropping by Celya. Only last week we were visiting my parents in Toronto and they just so happened to have a smoked ham in the oven. I made some killer sandwiches on some “hops” bread.

I remember as a kid my dad would go to hilo to preorder our Christmas ham.. I believe the brand was maple leaf and it came in a sort of bag (burlap/ crocus)like wrapping.
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By: Celya Lister

Celya Lister — Mon, 20 Jul 2009 03:05:13 +0000

I enjoyed your recipes even though I did not find my fave breakfast dishes from TnT.The best breakfast snack for me at home was Arepa and chutney.Every xmas I make lots of Pastelles to eat with the traditional smokedham and Chow-chow(Called Piccalilli in the UK)I do not bake them but the Pastelles are steamed and they are eaten with hot pepper sauce.I look forward to your Hot Sauce.