Iam writting this up cause I just lost my grandma millie, My grandma raised me between 1st and senior year of highschool, it was a blessing to have spent so much to with my grandmother, she taught me everything, how to cook, how to sow, how to raise pigs and cows. She was like a second mother and I miss her dearly, I have several more reciepes of hers that I will add when I am ready...for now its her RIbs, these ribs are legendary on Geiko Loop, If you have ever camped with me or arround me I ussually invite my camping neighbors over to enjoy this delight with me. Plus my grandmother was a camper herself, she perfected how to cook amazing ribs and still bring them out to the desert with the les prepped required and these where my favorite meal at glamis, every trip I would run out to her house in hemet to grab fire wood, my trailer and the Rail. She use to meet me at the door and give me a ziplock full of these puppies for my din din in the desert. She taught me how to make them a year ago, and then in a flash she was gone.... I give this reciepe out to you guys, because I know her memory will live on. The next season is going to be tough, When I roll through her gate her light wont be on, She wont come to pester me when I hook up the trailer, and I wont get that kiss on the cheek and the I love you before I take off. But She will always be there in spirit! Enjoy guys!

I am giving to versions of the Sauce because theres a sweet version and a spicy. Remember each of these recipes for the sauce are for the size of HALF a rack, double sizes for full rack and tripple for 2 racks. I know it sounds wrong but 3 for 2 full racks

SWEET version

•1 8-ounce can tomato sauce
•1 6-ounce can tomato paste
•4 tablespoons brown sugar
•2 tablespoons vinegar
•2 tablespoons olive oil
•3 cloves garlic crushed
•4 tablespoons minced onion
•1 tablespoon Worcestershire sauce
•1 teaspoon dry mustard
1 1/2 cup Maple Syrup (You need to warm it up in a microwave for it to mix well 45 seconds and poor into batch)

sauce is very sweet and has alittle hint of maple very good sauce.

the spicy sauce, this a good around sauce for heat, if you lik eit hot, just keep lathering your ribs with this while you eat, if you like spicy but not fire breathing, scrape off the jalapenos and hobinaros and have the sauce its a very nice sauce with good kick
•1 8-ounce can tomato sauce
•1 6-ounce can tomato paste
•2 tablespoons brown sugar
•2 tablespoons vinegar
•2 tablespoons olive oil
•3 cloves garlic crushed
•4 tablespoons minced onion
•1 tablespoon Worcestershire sauce
•1 teaspoon dry mustard
1 1/2 cup sliced jalapeno's
1 diced hobinaro pepper
take the pepers and place them in a mincer, you need them to be very fine or very little squares or your sauce will be unbalanced.
1/3 cup jalapeno juice (out of the jar)

Now comes to the ribs, Pork will have the less fat between Pork and Beef, the two materials need different prepp but I use pork, if your religous preference or personal preference hinder the pork idea then I will include Beef just for you!

you need some good ribs dont get the ribs that are bare but vaccum sealed they SUCK, ask your butcher or stator brothers for some full body pork ribs Ask for the ribs in the back (the fresh ribs are always in the rear). Try to look for a lean rib, you want nice fat throughout the rib, but not GLOBS in one spot or another, When you have found your ribs start for the kitchen

take and get your biggest pot possible. I like to cut my ribs at 12, you then need to fill that pot with Water, when you have your pot filled with water take and place 6 tablespoons of SEA SALT into your pot, the salt mixed with the water will make your meat swell (only works on ribs). Now the trick here is to UNDER cook the ribs you do not want to cook them all the way through, watch and when there color changes to brown take and go 5 minutes more, then take your ribs out and place in a turkey pan, now take your sauce and slather it about, becareful when placing your ribs, as they will want to fall apart, instead of pulling on the bones, use your fore arm with a towel placed over your arm to support the ribs, they are most vulnerable when warm.

Now that they are in the turkey pan, slather your sauce, try to remember before you place them in, to put a coating of sauce in the pan for your ribs to sit in. NOw again, slather, take and place your pan in the fridge for 1-2 hours.

FINAL prep before glamis

take 2-3 ziplock bags, place your now cold ribs into the ziplock bags, you will realize the ribs are pretty sturdy because of their temp. place the ribs in your ziplocks and take your spare sauce and DUMP it in with the ziplock, you want to keep them in a bath of their suace it will only help

.................................................................GLAMIS.........
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you just got back from a day of ripping, and want to eat like a king!! guess what your buddies will be doing your yard work for weeks when you show them what you got in store...

fire up your bbq and set it to high, place the lid on it and walk away (mine takes about 10 minutes to get pipping).

bring your ribs out of the ice chest and pop the lid to the bbq place the ribs on the bbq but turn it to low, you want to do this for about 5 minutes, and flip every 2 and a half, so you will do front and back on low, KEEP THE LID CLOSED
then take and flip the rips so bones are down (arches are up) turn the bbq up to HI, the reason for low first is to bring the ribs up to temp slowly, if you blast them, the ribs will hot spot, the rib bones will be hot, the rib meat will not be as hot. Then you will burn your ribs from inside out.

Now leave them on high for 15 minutes, flip at 5 minutess. at the end of 15 you will have a set of tender LIP smackin ribs ready to go!!

and now enjoy!!! your going to need baby whipes lol.

thanks guys!

Sounds yummy. I'm sure your grandma will be happy that many campers will be enjoying these ribs. You can never have too much good food while camping or sitting around the campfire. Thanks for sharing.

What a testament to your grandma, to want to share her through her food. I'm sorry for your loss, it sounds like she was a wonderful presence in your life.

So sorry for your loss Im sure she would be touched you want to remember her by sharing something she taught you. Thank you so much! I will try this when I get a bbq

Going to try this on Pres . Day . Thanks and sorry for your loss .