A cabbie’s life, treacherous bike riding, RVs are some people’s heaven, the trolley at night, big rigs near Rosecrans, why we drive freeways, a bus driver’s day, and this skateboarder knows San Diego
Various Authors 4:09 p.m., May 27
Here's an easy if sketchy recipe for making oven-baked ribs to be finished on a grill, so you can DIY what House of BBQ and Phil's do.
Preheat oven to 250. Rub pork or beef ribs with your favorite packaged BBQ rub, or Paul Prudhomme's "Meat Magic" (adding some brown sugar), or just Kosher salt, cracked black pepper, brown sugar, and a little paprika and cayenne.
Place a rack into a rimmed rectangular baking pan at least 1" deep. Add water nearly up to the rack. Place ribs on the rack. Cover the pan thoroughly with aluminum foil, sealing it around the edges, and place in the oven. Bake about 3 - 3 1/2 hours for pork ribs (depending on thickness), 4 hours for beef ribs. (Check for tenderness with a fork.) Remove from oven. Ribs may be refrigerated for a day or two before use.
Fire up your charcoal grill or just use your stove's broiler. Reheat meat on the grill or broiler. When it's hot, brush with your favorite BBQ sauce and continue grilling until sauce is starting to char. Serve hot.
Added Sunday, June 14, 2009