Kicking off the BBQ season

RIBS!

RIBS!

I’ve been incredibly slow about getting around to posting about this, but we kicked off the summer BBQ season at my place a couple of weeks ago with an American (Southern) food extravaganza in honour of Beau’s birthday.  Typically, the English weather didn’t really cooperate.

But this joyous event allowed me to finally make the ribs I’ve been fantasizing about for months.  I also made potato salad and trialled a new brownie recipe.  Ryan and Eve contributed pulled pork sandwiches and lemon icebox dessert respectively to fulfill all of Beau’s birthday wishes (I’ll leave it to them to share those recipes with you all).

My ribs technique is probably controversial for purists, but I marinate them in a dry rub overnight, throw them on the grill after adding wood chips to the coals, then give them a quick coating of homemade barbeque sauce during cooking.  YUM!  Recipes for dry rub and barbeque sauce after the jump.

Dry rub:

  • 1/4 cup sweet paprika
  • 4 1/2 teaspoons freshly ground black pepper
  • 4 1/2 teaspoons dark brown sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground cumin
  • Mix all ingredients together.  Done.

    Barbeque sauce:

    • 2 cups ketchup
    • 1/2 cup cider vinegar
    • 1/2 cup water
    • Juice of 1 lemon
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons Tabasco sauce
    • 2 tablespoons unsulfured molasses
    • 2 tablespoons Dijon mustard
    • 2 tablespoons chili powder
    • 1/4 cup (packed) dark brown sugar
    • 2 teaspoons finely minced garlic
    • 2 teaspoons smoked paprika
    • Salt and freshly ground black pepper, to taste

    Put all ingredients in a saucepan and cook over medium-low heat for about 10 minutes.  Done.

    – Anna

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