They say the best Pork comes from happy Pigs. While that might be true, I think the best Pork comes from drunken Pigs. I’m not talking about off duty cops hanging at the local saloon, I am talking about cooking with liquor…MALT LIQUOR!
That’s right all you Billy D.’s out there, Malt Liquor is not just for getting ladies in the mood. It’s actually an amazing tenderizer for meat on the bone (that’s what she said.) If you boil Chicken or Ribs in Malt Liquor it will essentially cook down to Sugar and Malt, which adds flavor to the meat and also soften up and help to give you that slide of the bone quality. Here’s a simple recipe that’s freakin’ delicious and will have your friends laughing. Be sure to make it while they watch.
CRUNK ASS RIBS
1 Large Rack of Ribs
– In NYC, there is NO better place to get Ribs than Esposito Giovanni & Sons Meat Store. Go in and just ask “what Ribs do you have today?” Chances are you’ll get the following answer, “Do you want me to tell your or show you?” You know what the right answer is so do it.
1 bottle Stubb’s Original BBQ Sauce
1 bottle Peter Luger’s Steak Sauce
1 – 40 ounce bottle of Malt Liquor, suggested: Olde English 800
1. Cut the Ribs apart from each other.
2. In a large pot, boil the Ribs in the Malt Liquor for 60 minutes.
3. Pour the entire bottle of Stubb’s and Peter Luger’s into a large bowl and stir.
4. Once the Ribs are done, remove them from the pot and put them into the bowl with the sauce mixture. Let it sit for 5 minutes and soak up the sauce.
5. Place the Ribs on the grill, turning them every couple of minutes. The Ribs are pretty much cooked so all you are looking to do is finish them. With each turn, apply a layer of sauce.
6. Once each side looks brownish-red, they are done.
7. Serve and gladly accept the apologies from everyone who thought you were crazy for cooking with something they’re all afraid to admit they drink when no one else can see them.