What better way to kick off summer than with a slab of smoky, hearty ribs slow-cooked on a grill? This is a time-intensive process that is worth the wait. These pork ribs are enough to feed a crowd, but you may want to do two slabs -- they're that good. Serve with grilled corn (recipe coming tomorrow), a salad, and some good beer.
1 slab pork ribs
Your favorite seasoning or rub (like The Flying Chef brand, perhaps?)
A sheet pan for each rack of ribs
2 Tbs mustard
½ onion, chopped
¼ cup apple juice or cider vinegar
Bottled barbecue sauce
The night before: Remove the ribs from the package and rinse.
Remove membrane from the back of the ribs, and apply rub to both sides of the meat.
Wrap tightly and refrigerate on a sheet pan overnight.
Fire up a grill on a low temperature, and arrange coals, if used to cook with indirect heat.
Soak wood chips and place near heat source in a small metal dish or discarded can. A pie pan works great
Smoke ribs, meat side up, for 3 hours. Try and keep the temp to around 180F.
Meanwhile in a non-reactive bowl mix the mustard, juice or cider, onion and Worcestershire to taste. Set aside.
After 3 hours remove ribs and place on sheet pan. Adjust grill temperature to 225F, or use your oven to finish the ribs.
On sheet pan, make a foil “boat” for the ribs and add mixture. Sprinkle the top with some brown sugar, cover with more foil and crimp the edges to seal it.
Place sheet pan on grill or in oven.
Cook at 225F for 2 hours.
Remove from grill or oven and open the foil packet.
Slather ribs with sauce, then place ribs back on grill or in oven until the skin starts to tighten and the ribs begin to pull away from the bone. Approximately 30 minutes to 1 hour.
Remove from grill and let rest.
Slice and enjoy.
During this season of grilling, pickled things often find themselves to the table. Pickling is a process that uses a brine -- vinegar, water, and salt -- thus extending the lifespan of all kinds of foods, but particularly vegetables.
All kinds of fresh veggies can be pickled, with a variety of flavors produced ranging from sweet to hot to spicy.
These quick-fire red onions and jalapeno peppers offer a bit of all three: the peppers obviously send the heat, but the onions and vinegar give a spicy tone and rich texture while a tablespoon of sugar tempers the burn.
These pickles are easy to make, and can be eaten right away, making them a perfect compliment to deckside grillouts or potlucks featuring hearty main dishes.
1 red onion
½ cup cider vinegar
1 Tbs sugar
2 Tbs salt
In a saucepan over medium heat, combine the water, vinegar, sugar and salt.
Bring to a boil and them reduce to a simmer until all solids are dissolved.
Slice the onion in half, and in half again. Thinly slice once more. Wearing gloves if sensitive to peppers, slice the jalapeños into rounds and remove seeds until your preferred level of heat is achieved. Seeds equal hot!
Place onion and pepper in a sterilized mason gar and pour liquid on top.
Let sit for one hour, uncovered, then secure the jar lid and place in refrigerator.
Eat right away or leave in fridge for a week.
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