Yummy Fixins: Father’s Day barbecued ribs
When I think of Father’s Day, I think of cold beer and barbecue. So preheat the oven, heat up the grill and treat your father to a delicious meal. The key to this recipe is to cook the ribs low and slow and the upside to a long cook time is that you have plenty of time to whip up a couple side dishes and chill any beverages. If you’re looking to skip a few steps use your favorite dry rub and barbecue sauce instead of making them from scratch. I suggest serving these ribs with baked sweet potatoes topped with gorgonzola along with a watermelon and mint salad with balsamic reduction.
Barbecue Pork Spareribs
Makes four to six servings
4 lbs pork spareribs, trimmed and membrane removed*
1 tbs paprika
1 tbs dried oregano
1 ½ tsp cumin
2 tbs brown sugar
2 tsp salt
2 tsp chili powder
1 ½ tsp white pepper
½ tsp cayenne pepper
Mix together and set aside.
Makes two cups.
1 cup ketchup
1 cup dark brown sugar
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup water
1 tbs Worchester sauce
1 tbs ground mustard
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper
Salt and pepper
Combine all the barbecue sauce ingredients in a medium sauce pot. Bring to a boil then reduce to simmer until the sugar has dissolved and desired thickness is reached. To further thicken the sauce add one tablespoon of corn starch dissolved in two tablespoons of water and cook five more minutes. Let cool, place in refrigerator until ready to use.
Line a large baking sheet with two layers of aluminum foil. Place the ribs on the foil, pat dry and rub the spice blend on both sides of the rack. Fold the edges of the foil together to form a package around the ribs and let marinate in the refrigerator for two hours. Remove the ribs from the refrigerator while the oven preheats to 350 degrees F. Bake three hours; until tender but not falling apart.
Heat a gas or charcoal grill to medium-hot fire. Separate one cup of barbecue sauce for basting. Remove the ribs from the foil, place the rack directly on the grill and baste with barbecue sauce. Flip the ribs four times, basting each time, for no more than fifteen minutes or until lightly charred. Transfer to the rack to a cutting board, cut between each rib to separate and serve warm on a platter with remaining barbecue sauce.
*Most butchers such as Overland Meat Company can remove the membrane and trim the ribs for you upon request.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!
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