The first half was sweet. The offensive line did their job; Forte, Bennett and Tillman were fantastic; and Cutler looked confident. The second half was more sour than spicy but Kahlil Bell continued to impress. Despite the final score, Bears fans can be happy with the progress and with the menu. I have to say, the ribs were delicious. Here's the recipe. Enjoy!
Tennessee Ribs by Charlie Vergos
Ingredients:
2 racks pork spareribs, about 3 lbs.
Tennessee Dry Rub:
- 1 T each, brown sugar, coarsely ground black pepper and paprika
- 1/2 T chili powder
- 3/4 tsp. each ground white pepper, crushed hot red pepper and salt
- 1/2 tsp. garlic powder
Directions:
Rub both racks of ribs vigorously with Tennessee Dry Rub, then wrap each securely in at least 3 layers of heavy-duty aluminum foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight.
When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature.
Meanwhile, start fire in grill (see note), placing rack 6 inches above coals, when coals are white hot, place ribs, still wrapped in foil, on grill rack. Cover grill and cook ribs 1 hour, turning once.
Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping. Makes 6 servings.
Oven Option: Ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees F.
Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly.
Bake 50 minutes. Remove from oven; heat broiler.
Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.
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