: : Let’s goto Texas! : :
When in Texas, eat this! BBQ spare ribs! Now I know the secret! It’s using dark beer as part of the marinade ingredient. Having said that, since we could not find any dark beer, we decided to use Guiness Stout instead. And it work! Gosh, did it ever work! I owe it all to Gwen for telling me how it’s done.
Gwen : My butcher in Taman Tun is hilarious! He only let me buy 10 pieces of spare ribs. Why? Said that the rest were poor quality and not good. Haha!
Now, Yce was asking me how I took such good pictures. I don’t. It’s a lot of editing, editing, editing. Here’s an example :
This is the original photo. What I did was to crop it until the subject matter filled the entire picture. In this case, it’s my nephew Tidan hard at work in the kitchen. After cropping it, I adjusted the brightness and contrast. Also, having taken a big picture of him, I sharpen the picture. After that, it was resizing the photo to fit the blog.
Voila! It’s done. Looks good no?
Hey Wena, in Texas, the “official” BBQ ribs are hugh Dried rubbed Beef Ribs. ( pork ribs are more St. Louis, eastern US style) Also, next time have your butcher leave the rib in slabs , that way the meat will be tender and melt in your mouth. Can you get baby back ribs in Kuching ? It’s not baby pig, but a particular cut of pork rib, http://www.ribman.com/abtribs.html
I’ve been experimenting on BBQ ribs this whole summer.
e
check out my cooking site: http://www.cooknengr.com