It’s official now! Summer has arrived and the barbecue season is just getting started. Actually, this year we started it way early thanks to the unusually great weather that Seattle has been providing. No complaints! As you know, Brazil is mostly known for Carnival, soccer, Samba, Rio (funny article about Brazilian) and of course for our barbecue. I’ve seen so many Brazilian steakhouses growing on almost every corner in this country. I don’t know if you have had the chance to experience our churrasco (barbecue), if not I can tell you how it works. In our barbecue we have something that we call rodizio. Rodizio is a style that offers a wide variety of different cuts of beef, brazilian sausage, lamb, pork, poultry, and fish roasted with charcoal that preserves all the natural flavors. We also season the meats only with rock salt (except for the fish and chicken). All of this explaining is to tell you that I’ve never had smoked barbecued ribs before! What a waste of time, right?! But my friend, I’ve been running against the time! Since, I met Marilyn, every summer she makes these ribs for me many, many times so much so that by the end of the hot weather I can barely see or eat those ribs. For the first time this year, Marilyn improved the traditional barbecue sauce adding to it fresh peaches. It was amazing!!! This peach barbecue sauce is an example how you can use the same sauce in three different recipes. We made tacos, pizza and now the ribs with the same sauce. We never, ever waste food. This sauce is that kind of sauce where there’s no way to make just a little bit and some people feel discouraged with that, but don’t. There are so many ways to eat this summer deliciousness. Happy Fourth of July with our barbecued peach ribs!
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)
Make spice rub and ribs
Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.Prepare barbecue. I used indirect heat (charcoal and applewood in a sidebox smoker) to cook my ribs, but you can also grill them over direct heat.
Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue.
Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes if using direct heat. I cooked my ribs for 3 hours indirectly.
Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve.
Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes.
Serve ribs with warm sauce.
We grilled some corn too! Just peel back the husks to the bottom (don’t take off), take off the silk then rub corn with soft butter, season with salt and pepper, stick sprigs of your favorite herb on the corn ( I used marjoram) and pull the husks back over. Tie with butcher twine and grill!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda