I've been enjoying some good barbecue the past week or so, and the new place, Firefly Inn on Broad Avenue in Gulfport, is one of my new favorites.
There are two points that makes this place great. First is that everything is house made, as it should be. Second is that the barbecue served on any given day, was cooked that morning, never reheated and served again from the day before.
Barbecue does not keep good overnight. The juices run out and the barbecue becomes dry. If you have barbecue left over, just about the only hope is to pull it, and mix it with sauce, otherwise it will never be as good as it once was.
Here's a quick and simple recipe for steaming ribs and greens together.
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RIBS AND GREENS
1 rack pork ribs
2 bunches turnip or collard greens
1 bottle beer
Salt and pepper
Red pepper flakes
Plenty of hot sauce
Season the ribs aggressively and bake at 250 f. for 2 hours. Remove from the oven, place in a large pot, add the beer, and steam with the lid on for 30 minutes. Stem the greens, add them to the pot, along with a little chicken stock if the pot is almost dry. There should be 2/3 inch or so of liquid in the bottom. Simmer for 30 minutes or until the greens are done and the meat is falling off the bones. Garnish with all the hot sauce you can stand.