Nothing says BBQ Better than Old Fashioned Ribs. We keep it simple here and lots of people eat our ribs until there isn’t a shred of meat left.
Get your baby back ribs, clean them, and sprinkle Lawry’s Season Salt on them. Sprinkle Garlic Powder (not salt!) lightly over them too. (Remember both sides for) Finally sprinkle Black Pepper on them.
Fire up the grill and get it good and hot. Put each rack of ribs on a hot spot and just sear both sides for a minute or two and take them off.
Around 3 – 4 hours before you want to eat you put them on the grill. Make sure your coals are nice and burned down to ash, keep some charcoal in a small container and and add a couple if you need to keep the heat going as you go along. LOW AND SLOW is the name of the game. Fill up a container with chicken, beef, or pork stock and loads of water. Put fresh chopped garlic, and onion in the container. Put that next to your ribs to add humidity into the grill. (check this in around 2 hours and make sure you don’t need to add more water) Your ribs won’t dry out, they will be moist and juicy, but tender and fall off the bone.
There is no set time to cook the ribs, you want them to fall apart when you pick them up to take them off the grill. If they aren’t falling apart, they aren’t done.
Now – for the BBQ Sauce – This is recipe comes from Tyler Florence (Food Network) and it’s really very good. I’m not giving you my Grandmother (in-Law’s) family recipe because well, it’s not my place to do it. Nothing is better than Granny Underwood’s BBQ Sauce. Nothing. However, here is one that will set you straight for the July 4 Holiday:
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Potato Salad is really good for any BBQ, try this one… it is different but it is also the best Potato Salad I’ve had:
- 2 Large Cucumbers
- 1 tsp salt
- 2 lbs boiled potatoes (peeled, washed and cubed in that order)
- 3 tbsp Olive Oil
- 3 tbsp Vinegar
- 1/2 tsp ground pepper
- 1/4 cup chopped green onion
- 1 tbsp of chopped _FRESH_ dill
- 1/2 cup of sour cream
- 4 hard boiled eggs (diced into 8ths)
- 1 tbsp mustard
- 1/4 cup of chopped celery
First boil your potatoes and make sure they are diced into 1/2 inch cubes before you boil them. You want to boil them until they are soft but not mushy. This is a lot like pasta. After they are done put them in the fridge overnight. Peel the cucumbers, halve them lengthwise and scoop out the seeds. Dice them into 1/2 inch cubes. Add everything to the bowl (potatoes last) and mix carefully ( you don’t want to mush the potatoes)
A nice sweet side is Ambrosia try our family recipe:
- 2 Cups of Sour Cream
- 2 Cups of Mandarin Oranges
- 2 Cups of Pineable Tidbits
- 2 Cups of Mini Marshmellows
- 2 Cups of Fresh or Bagged Coconut.
Mix it together, and let sit for an hour before serving. This is good stuff!
Enjoy your holiday! We will!