We’ve bought quite a few cookbooks in the nearly 8 years we’ve been together…but few have gotten as much use as this one: The Harley Biker’s Cookbook: Big Bites for Hungry Bikers!
Since I’m pitching the cookbook so much already, I’ll mention a few of our favorite recipes: Bad Boy Beef Tacos (these are out of this world!!), Torque Master Meatloaf (just serve with mashed potatoes and LOTS of ketchup cause this meatloaf is a spicy one and loaded with all sorts of yummy stuff – but no bread!) and last but not least, Lone Star BBQ Spareribs.
I’m going to indulge you with the spareribs recipe (at the risk of being shut down by the author and publisher of this book) but it’s just too good not to share…and if you’re lucky I’ll also share my new coleslaw recipe next which I made for the first time to accompany these ribs (along with some fries that were also totally awesome which I’ll have to share about) but those will have to be in another post!
The original recipe suggests cooking the ribs in the oven but that’s just not proper in our house! Ribs have to be done on the grill or in a smoker…they’re just not ribs otherwise! 😉
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- 1 minced onion
- 3 cloves garlic minced
- 1 cup ketchup
- 1/4 cup lemon juice
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 Tbsp sage
- 3 Tbsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp celery salt
- 1 tsp cayenne
- 1 tsp Tabasco sauce
- 1 tsp chili powder
- 1 tsp chili powder
- 1 tsp Tabasco sauce
Ingredients
Sauce Ingredients
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- Cut all fat off the ribs and make a 1-inch cut between each rib at both ends. Sprinkle lightly with salt.
- Heat gently all sauce ingredients for about 30 minutes, stirring occasionally. Do not let boil.
- Cook ribs slowly over charcoal for about an hour. If you’ve got really meaty ribs, it can take up to two hours or more.
- Serve ribs with any extra sauce, French fries, coleslaw and lots of cold beer.
