Tuesday, August 19, 2014

BBQ Pork Ribs

So, it is the middle of August.  The perfect time to invite a bunch of friends for a barbecue. Ribs, coleslaw, potato salad, corn on the cob and plum cobbler create a delicious menu that everyone will love. Best of all everything except the ribs and corn can be made ahead of time so you can enjoy the party while manning the grill. Add some cold beer or margaritas and party on!

I discovered this recipe for BBQ ribs a few years ago at Saveur Magazine and it has been my go-to version ever since. I have made very minor tweaks like subbing coconut sugar for brown and white sugar, adding Dijon mustard to the sauce and using fresh garlic instead of powder. And I wrap the cooked ribs in foil and a kitchen towel and let them rest for 2 hours before serving. I have been cautioned by a BBQ expert to NEVER skip this step to ensure tender, juicy, perfect ribs. Other than those minor edits...this is Saveur's recipe.

Happy Mid-Summer everyone...you should throw a party!



BBQ Pork Ribs 
(from Saveur)
serves 4-6

Rub Recipe

1 cup coconut sugar
½ cup paprika
3 Tbsp. ground black pepper
3 Tbsp. kosher salt
2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tsp. cayenne pepper
2 racks St. Louis-cut pork spareribs (about 3 lb. each; see Barbecue 101. »)
Mix the sugar, paprika, pepper, salt, chili powder, garlic and onion powders, and cayenne in a small bowl. Rub onto all sides of ribs. Place ribs on foil-lined rimmed baking sheets. Let sit at room temperature for 1 hour. 
BBQ Sauce Recipe
2 cups organic ketchup
½ cup balsamic vinegar
¼ cup coconut sugar
1 Tbsp. Dijon mustard
1 Tbsp. kosher salt
1½ Tsp. cayenne pepper
1½ Tsp. celery seeds
1½ Tsp. minced garlic
1½ Tsp. ground cumin
¼ Tsp. fresh lemon juice


In a bowl, whisk together ketchup, vinegar, sugar, mustard, salt, celery, cumin, cayenne, garlic, and lemon juice; set aside. 

Prepare your grill using the kettle grillbullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place ribs, meat side up, on a grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce the last 45 minutes of cooking, until the tip of a small knife slips easily in and out of the meat, 3–4 hours. Remove from grill, wrap in aluminum foil, wrap the foil packets with a kitchen towel and allow to rest for 2 hours. Serve ribs with remaining sauce on the side.


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It is "BBQ" week at Food Network #Summer Soiree roundup. Do you have a favorite BBQ recipe?  Share in the comments section and/or link to your blog if you have one.  
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Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Napa Farmhouse 1885: BBQ Pork Ribs
Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
Domesticate Me: Fiery Barbecue Flank Steak Tacos with "Summer Mess" Salsa
Devour: 5 BBQ Sandwiches
In Jennie's Kitchen: Ginger-Soy Marinated Flank Steak
FN Dish: The Beauties of Barbecue

best,
diane

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1 comment:

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