Good Day Cafe: Virgil's Real Barbecue

Good Day Cafe: Virgil's Real Barbecue

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This edition of the Good Day Café features Trash Ribs from Virgil's Real Barbecue, which offers southern regional barbecue featuring styles and menu items from Tennessee, Kentucky, Texas, Missouri and the Carolinas.

It opened locations in New York City in April 1994, Atlantis Paradise Island Resort in the Bahamas in November 2011, and the Mohegan Sun in Connecticut in May 2013.

Virgil's Real Barbecue

152 West 44th Street

New York, NY

212-921-9494

http://www.virgilsbbq.com

http://www.facebook.com/virgilsrealbbq

http://www.twitter.com/virgilsrealbbq

http://www.instagram.com/virgilsbbq

TRASH RIBS

Serves 4 to 6

This is a great way to use leftover parts of ribs. They are great for serving multiple people and perfect for tailgating as they only need to be heated up the day of.

Clean up is easy as you do not have bones to throw away.

You can par boil, smoke or even cook the ribs in a crockpot the day before you prepare the recipe.

6 pork spareribs, cooked and cooled

3 cups Virgil's Mild BBQ Sauce (or substitute your favorite mild barbecue sauce)

1/2 teaspoon cayenne pepper

1. Preheat the oven to 350°F.

2. Separate the rib racks into individual ribs by slicing between the bones. Chop each rib into 2 to 3 equal pieces using a cleaver. Each piece should be about 2 inches long.

3. Spread the pieces (without bones) on a small sheet pan and bake for about 15 minutes.

4. While the ribs are baking, combine the barbecue sauce and cayenne pepper in a small pot, and bring to a boil.

5. When the rib pieces are browned and have rendered a small amount of their fat, transfer meat to a large mixing bowl and add 2 cups of the sauce.

6. Toss the ribs and serve on a platter. Serve leftover sauce alongside.

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