Ribtastic!
>> Monday, July 4, 2011
Summer is BBQ time here at the old homestead, and a time when the SO becomes King of the Grill. Yesterday we had our annual Independence Day Barbecue; he's been getting weary of the succulent pulled pork he normally serves up, so I found us a large package of 2 racks of pork ribs.
Neither of us are particularly fond of tomato-y barbecue sauces and we both have an affinity for dry rubs, the recipe he chose to follow came out of my June/July 2011 issue of Saveur
Memphis-style Dry Ribs
A very generous meal for 4-6
Ingredients:
6 Tbsp kosher salt
2 Tbsp dark brown sugar
2 Tbsp paprika
1 Tbsp dried oregano
1 Tbsp freshly ground black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried parsley
1 tsp ground cumin
1 tsp dried mustard powder
1 tsp celery seed
1/2 tsp cayenne
1/2 tsp ground fennel seed
1/4 tsp ground white pepper
2 racks pork spareribs, approximately 3lbs each
3/4 cup apple juice
Mix together 2 Tbsp salt with the remaining dry spices. Reserve 2 Tbsp of the mixture then rub pork all over with the rest. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt with reserved spice mixture and apple juice; this is your mop sauce.
Prepare your grill using applewood chips in the smoker (we didn't bother with the wood chips); and set the burners so that you are maintaining a temperature of 225º-275º. Place ribs, meat side down on grate, cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2-4 hours.
You will NOT be disappointed!
Of course, since I do like to give equal time to vegetarian recipes, I made a layered bean dip as an appetizer. This recipe comes from The All New Good Housekeeping Cook Book, pg. 39.
Warm Layered Bean Dip
Ingredients:
2 garlic cloves, peeled
1 15oz can pinto beans, rinsed and drained
2 green onions, finely chopped
1 Tbsp tomato paste
1 Tbsp water
4 oz Monterey Jack cheese, shredded
1 cup mild to medium salsa
2 avocados, cut in half, pitted, and peeled
1/4 cup chopped fresh cilantro
3 Tbsp finely chopped red onion
2 Tbsp lime juice
1/2 tsp salt
1 cup sour cream
tortilla chips
1. Preheat oven to 350º. In a 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook for 3 minutes to blanch; drain. With flat side of chef's knife, mash garlic; transfer to a medium bowl and add beans, half of the green onions, the tomato paste, and water. Mash until well combined but slightly chunky, then spread over the bottom of a small (approx 4" x 8") glass baking dish.
2. Sprinkle cheese over the bean mixture, then spread salsa on top. Bake for 12 minutes. Remove from oven.
3. Meanwhile, in a medium bowl, mash avocados just until slightly chunky. Stir in cilantro, red onion, lime juice, and salt. Spoon avocado mixture over the hot dip mixture and spread sour cream on top. Sprinkle with remaining green onions. Serve with tortilla chips. Makes about 5 1/2 cups.
