Walking outside on a Sunday evening, you can’t help but pick up the subtle yet unmistakable scent of BBQ in the air. The aroma draws us in, gets our mouths watering, and at the same time throws us back to a million memories of summers past enjoying the company of family and friends over the delicacies of the grill.
There is something extraordinary about the results we produce from cooking over an open fire, and there is very little as satisfying as a good barbeque. With the grilling season upon us, here’s a helpful primer in time for Memorial Day.
That said, let’s focus on the quintessential barbecue obsession–the mother of all BBQ, the reason men happily spend hours working a hot grill, the piece d’resistance of carnivores everywhere. That’s right. Ribs. I’m not talking about flanken or braised short ribs. I’m talking about gooey, sticky, eat-it-with-your-hands and sink-your-teeth-into-it ribs. I’m talking about the kind you need a stack of napkins for on the side. Ribs fall into the category of a “patchke” (a project, so to speak); however, there are some “patchkes” that are worth preparing for special occasions, if only once or twice a year. And these should be on that list!
Preparing good ribs are not difficult, but they are time consuming, so plan ahead. Allow plenty of time to marinate your ribs. “Marinades are the lifeblood of barbecue,” writes Steven Raichlen, today’s foremost BBQ guru. The flavors need the proper time to sit and absorb. I created this recipe after dreaming about the finger-licking ribs I had as a child, and they are delicious. Your guests will tell you so, too!
Brown Sugar & Bourbon Ribs
Serves 4.
Getting Started:
- Before you begin, don’t forget to check your fuel supply. It would be a shame to prepare such wonderful ribs and then realize that you have no more propane or charcoal to cook them!
- Preheat your grill for indirect grilling – this means that the food will not be cooked directly on the heat. If your grill has 3 zones of heat, set the back and front burners to medium heat and keep the center burner off. If your grill has 2 zones of heat, set one side of the grill for medium heat and leave the other side off. Keep the lid closed until the heat registers at around 350 degrees (as opposed to direct grilling in which you would preheat it to at least 500 degrees).
- Oil your grill grate just before placing the food on top. You can use a wad of oil- soaked paper toweling and rub it on the grates with tongs. Oiling the grates will prevent your food from sticking.
- Be organized! Have everything you need for grilling ready and on hand at grill- side before you start. (That means your meat, tongs, basting sauce, serving plate, etc.)
Ay, there’s the rub!
American-style ribs are marinated by way of a rub, a spice mixture applied to the meat in order to flavor and cure it before grilling.
Ribs
1½ tbsp. dark brown sugar
1 tbsp. kosher salt
1½ tsp. black pepper
¾ tsp. cayenne pepper
1½ tsp. thyme
1½ tsp. garlic powder
¾ tsp. onion powder
1 tbsp. paprika
1½ tsp. dry mustard powder
8-10 beef spare ribs
1 ½ cups (12 oz.) pineapple juice
Mix all the spices together in a small bowl. Rub the spice mixture into the ribs on all sides (I didn’t say “sprinkle”, I said “rub”…with your fingers). Place ribs into a large baking dish or foil pan, cover, and refrigerate for 4-8 hours, or even overnight (and no, a half-hour is not enough!).
Getting Tender
These ribs are pre-cooked in order to make them more tender before being finished on the grill. Preheat oven to 325 degrees. Pour pineapple juice into the pan. Cover with foil and bake until the meat is tender, about 45 minutes-1 hour.
All in Good Baste
There are many different kinds of BBQ sauces in the world and several different styles even just within the United States. The classic sweet, tomato-based sauce that has come to define “BBQ sauce” is just one type. Bold flavor contrasts are the benchmark of a great sauce (e.g. sweet vs. sour, smoky vs. fruity), one which will hopefully enhance and finish the dish when brushed on during grilling.
BBQ sauces with high sugar content, as with the following recipe, should be applied in the last few minutes of grilling because the sugar burns easily. While your grill preheats, prepare the basting sauce to have at the ready.
Basting Sauce
½ cup dark brown sugar
¼ cup bourbon whiskey
1 tbsp. Dijon mustard
2 tbsp. soy sauce
¼ cup apricot butter or apricot jam
Whisk all ingredients in medium-sized bowl to blend.
Grill Time
Grill ribs in the center of your grill (or where there is no heat), with the cover closed, until heated through and slightly charred, about 6-8 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes a sticky glaze, about 3 minutes longer per side.
The ribs are done when the meat is very tender and has shrunk back from the ends of the bone. Transfer to a platter and serve.
Long summer days are upon us. Heed the call of your barbeque favorites, and make some delicious new memories on your grill this summer. With your tongs in hand and napkins at the ready, let the grilling begin!
By Naomi Ross
