ASADO Argentinian style open pit barbecue. A very unique style of cooking meats. Seasoned or sometimes marinated lamb, pork, beef or chicken are attached to a vertical spit and slowly cooked over hardwood and charcoal on a open fire. The spit is hammered into the ground vertically and/or on a slight angle.
From the coast to the Piedmont, the metro hub and beyond, Georgia is home to some of the world’s best barbecue. Spicy, sweet, smoky and smothered with homemade sauces, there is no end to the creative forces behind the Peach State’s mouthwatering creations.
La Barbecue: Cuisine Texicana 902 E Cesar Chavez in the Good Life Food Park, Austin, TX 78704 This is a no frills barbecue joint is known for their hand made sausage and mean slabs of meat. Behind La Barbecue's fire is veteran pitt boss (which is basically like the General of the BBQ world), John Lewis, who can also churn out whole briskets and racks of ribs to go if you're in a hurry.
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.