I love summer for one reason….BARBECUE!!!! When the sun is out and the days are long the only thing I want to do is be by the grill cooking delicious food! Ludmilla and I share this passion as she is from Brazil and they are famous for their churrasco! (Brazilian barbecue). So between the two of us, we are pretty serious grillers!!!! There are lots of foods I love to grill and smoke, so it was hard to decide what to do for the fourth of July…But I went back to an old standard. Years ago I saw a great barbecue issue of Bon Appetite…I made so many of those recipes, adding my own twists, and I still love them to this very day. Their recipe for baby back ribs with bourbon sauce lured me in, along with their Asian coleslaw. I also decided to grill some corn …..so enjoy the fourth of July with ribs barbecue, us and our grill!!
BABY BACK RIBS
- 1 tablespoon vegetable oil
- 2 bunches green onions, chopped
- 2 cups chopped white onions
- 8 large garlic cloves, chopped
- 2 cups (packed) golden brown sugar
- 1 cup ketchup
- 1 cup tomato paste (about 9 ounces)
- 1 cup whole grain Dijon mustard
- 1 cup water
- 1/2 cup Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1 large dried ancho chili, stemmed, seeded, cut into small pieces
- 1 tablespoon ground cumin
- 1 1/2 cups bourbon
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)
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
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.
Don’t forget to have an ice cold drink while you are grilling!! We were having Caipirinhas! (here)
Using tongs, transfer ribs to work surface.
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!!
Serve with your favorite sides.