1997 Flora Springs Trilogy

[newsguy]

Ask and ye shall receive, gentlemen.

So I've held onto this recipe for 17 years, since I saw it in the food section of the paper I was working for in 1994, the Press-Enterprise in Riverside, CA. It ran in a feature that asked readers to share their favorite recipes. I'm glad this guy did. Bon apetit!



George Washington Bookman's Ribs

Craig Goodwin of Riverside sent a rib recipe developed by his father-in-law, the patriotically named George Washington Bookman of Houston.
"Unfortunately, he passed away before I could get him to write it down on paper. I doubt he would have anyway," says Goodwin. "So I added a little Riverside touch of my own."
That touch is Victoria Avenue navel orange juice, but fresh-squeezed juice from any other orange will do.
The recipe comes in two parts. First is a clear marinade used to baste the ribs while grilling. After the ribs are cooked, tomato sauce and brown sugar are added and served on the side. This is done because the tomatoes and sugar would burn over the coals.

George Washington Bookman's Barbecued Spare Ribs
10 pounds pork spare ribs, medium to small bone
2 bottles (8 ounces each) liquid smoke
1/2 cup vinegar
2 cups fresh-squeezed Victoria Avenue navel orange juice
1/2 cup olive oil
3 large garlic cloves, crushed
2 tablespoons seasoned salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons New Mexico chili powder
2 tablespoons cumin
2 tablespoons oregano
2 tablespoons basil
1 teaspoon cinnamon
1 can (24 ounces) tomato sauce
1 cup brown sugar
Remove excess fat from ribs. Wash thoroughly and pat dry. Combine liquid smoke, vinegar, orange juice (if you don't have access to Victoria Avenue navels substitute any fresh-squeezed juice) in a large dish for marinade. Rub meat with olive oil and crushed garlic and place in dish with marinade overnight.
Combine all dry ingredients (except cinnamon, tomato sauce and sugar).
Remove ribs from marinade, reserve. Rub spices thoroughly into meat with your hands, this is critical!
Place ribs on medium to low charcoal (gray ashes for 10 minutes or more).
Cook for 2 hours while constantly turning and basting with marinade.
Add tomato sauce and brown sugar to remaining marinade in a pot, season with any remaining dry ingredients and bring to a boil, serve at the table as barbecue sauce. Do not brush red sauce on cooking meat.

NOTE: If you have a smoker, I'd truly smoke these ribs using the wood of your choice and omit the Liquid Smoke.