Tony's Originals

So, it has come up on more than one occasion (actually every time I make them) that I should attempt to open a restaurant to sell these ribs of insanity. I'm not bragging, just presenting facts. Aside from not having a business plan, a menu, a location, or funds, I'm toying with the idea of trying to do this. Of course, we've been trying to name the restaurant. Big surprise. So, what should we name it? Here's some names (and attributions where I can remember who said what) (Max Johnson) Uncle Tony's Famous Ribs (Joe Guertin) Antoine's (Me) RIIIBS Tony's Famous Original BBQ Ribs, Chicken and Steak Tony's Ribs (Not to be confused with Tony Roma's) (Dave Johnson) Motor City Ribs - with some sort of rat-fink-esque logo with ribs for exhaust pipes on the motor. (Joanna Markel) Tree City Ribs - after our town - Ann Arbor (Caity Markel) Daddy's Rib Restaurant (Me) Om Nom Ribs and MOAR! OMGWTFBBQRIBS!?! Let me know what you think! tonymarkel (at) g

Tony's Ribs of I n s A n i T y Difficulty Level:  Stupid Hard Time Required:  5 hours (min) 6 hours if you actually read the whole recipe 24 hours (max) Background Summer's on it's way, and for those of you who have enjoyed my ribs in the past, I've decided to actually write down the whole recipe.  It's originally intended for pork, but you can use this with any kind of rib.  It also works good with chicken, beef, anything where braising works, including (gasp) tofu.  I think I'm going to have to try it on goat leg at some point. While this isn't true barbecue, as I don't really have the patience for it, it sure does taste as good as any rib you'll find in a restaurant.  The techniques are borrowed heavily from Alton Brown, of "Good Eats" fame, with some adjustments of my own.  It has four parts that make it so good you'll want to eat the plate. The Rub The Braise The Sauce The Grill Let's get down to business. Part 1 - The Rub Rubs