Receta Barbecued Ribs; still hot and snarky
We both love barbecued ribs but I don’t make them often.
They’re a bit like sweet corn here: rarely seen and when they are seen, rarely look like something I want to buy.
In the last year or two that has been changing, slowly.
Well, at least for the ribs. Corn is still pig food. Although I saw a few ears, still in the husk, at Grand Frais last week. Usually when I see sweet corn it’s two shrink-wrapped 4-inch pieces of very big ears…. looking more like field corn than sweet corn.
I digress….. Back to the ribs.
Ribs have been appearing fairly regularly during July and August for the last few summers. For here that means I see them 3 or 4 times in total during the summer…. And then only 2 or 3 packs.
Needless to say, I grab them. That’s what freezers are for, after all.
Barbecued Ribs
Total time: 2 hours
Ingredients:
- 24oz (720gr) pork ribs, cut into 4 – 5 rib pieces
- Rub:
- 1 tbs paprika
- 1 tbs brown sugar
- 2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp ground ginger
- Sauce:
- 1 1/2 cup (12oz (360ml) tomato sauce
- 3 tbs molasses
- 3 tbs cider vinegar
- 2 tbs Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp ground ginger
Instructions:
Mix all ingredients for rub and rub on ribs. Set aside for 30 minutes.
Put wood chips in warm water to soak for 30 minutes.
Charcoal grill: Put some charcoal in the barbecue, off to one side and light it. You’ll likely need to add coals – but if you use a charcoal grill regularly you know how to handle it…..
Gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill.
Cook the ribs over indirect heat with the grill cover closed and vented or propped open an inch or so for 1 1/2 hours.
Baste with sauce 2 – 3 times during the last 20 minutes of cooking.
Sauce:
Heat all ingredients in a small saucepan, whisking to combine.
Bring to a simmer, whisking combine all ingredients.
It’s still hot.
The farmers are all working hard to get the wheat harvested. The big field at the back of our house was done last week, in the afternoon. The farmer started on the field on the side of our house, where our bedroom is, yesterday afternoon.
He made a few passes, then stopped for the evening.
Unfortunately for us, he came back about 11:30 last night.
It was cool enough that the doors were open and the girls got to go out and have a proper bark at the harvester.
As usual, we went to bed around midnight. Mon mari said that the farmer usually quits at midnight, and, true to form we heard him going past shortly after.
Well we thought we did….
After several minutes of this huge machine sounding like it was on a treadmill on our lawn we realized that he was just cutting the bit closest to our house.
Then we heard the beeping signaling he was turning around, which took him about five minutes…. Beeping the entire time.
He wasn’t stopping at midnight.
He was going to finish the harvest. It’s cooler to work at night.
The house was hot, so all of our windows were open.
Because all of the windows were open the dogs could hear everything as well as we could.
Because the house is closed up all day and it’s too hot for them to be outdoors, the dogs spend the days inside sleeping instead of outside barking at everything that moves, as usual…..
Which means they’re not tired at night.
Which means that for the next hour and a half we had a symphony of harvester, beeps, barking dogs and the occasional tractor hauling wagon-loads of wheat.
Might I just say….
I’m still tired.
The dogs, on the other hand slept all day (after being up most of the night) and are ready for another night of fun.
Maybe there’ll be fireworks…..
Last update on July 3, 2015
Barbecued Ribs; still hot and snarky was last modified: July 3rd, 2015 by Katie Zeller
Related