When you find yourself in visiting distance of Savannah, Ga., you owe it to yourself to drop by and say, “Hey, Ya’ll” to the First Lady of Southern Cooking, Paula Deen. In my opinion, she has done more to main street the type of food that I love best, than anyone else, living or dead. The food that she cooks is the kind I grew up with down on the farm. It was Sunday dinner as well as Tuesday lunch. It was what you served company at Christmas and what the family got on June 3rd.
Whenever I eat at the Lady and Sons I am reminded of how she rose from a single mom with little to no money to the status she holds today. If you've never heard the story you owe it to yourself to purchase one of her several cookbooks and read it for yourself. Not only will you get to hear the story but will also be able to try one of her many wonderful dishes.
This recipe is served in her Savannah restaurant, The Lady and Sons, as well as featured in her cookbook of the same name. Thank you, Paula!
5 pound slab of pork ribs
4 teaspoons liquid smoke
2 teaspoons seasoned salt
2 teaspoons House Seasoning (recipe: 1 cup of salt, ¼ black pepper, 1/4 cup garlic powder)
Preheat oven to 325°. Wash ribs and drain. Rub each side with liquid smoke, house seasoning, and seasoned salt. Refrigerate for 4 to 24 hrs. Roast uncovered 1 1/2 hours.
" Best dishes to you, Paula."