A Recipe for You

Like most of you, I"m sure, we love to grill in the summer time. Despite the ongoing war I have with DH's grill, which I will talk about another day, grilling food is one of the 2 positives.....and only 2, mind you, about summer. The other is sleeping with the windows open.

This is our standard recipe for ribs. It originally came from a Martha Stewart Everyday magazine. We have tried other recipes for ribs, but keep coming back to this one.

The sauce is really good and can be used on other meats, but because it's fairly sweet and tomato-based, just brush it on at the last minute when grilling.

Pork Ribs with Barbecue Sauce
Serves 4

• 2 slabs baby-back pork ribs (about 1 1/2 pounds each)
• Coarse salt
• Ground pepper
• 1/2 cup Barbecue Sauce, plus more for serving (recipe follows)

Preheat oven to 400 degrees. Season the ribs all over with salt and pepper. Stack slabs on a large piece of heavy duty foil, seal tightly and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2-2 hours.

Heat grill to medium high; lightly oil grates. Remove ribs from foil; brush with sauce, coating rounded side well. Grill until nicely browned, 3-4 minutes. Serve with more sauce, if desired.

Barbecue Sauce
Makes about 3 cups

• 1 Tablespoon olive oil
• 1 small onion
• 4 garlic cloves, minced
• 1 Tablespoon dry mustard powder
• 1 teaspoon red pepper flakes (we tend to under measure this a bit)
• 3 Tablespoons brown sugar
• 2 cups ketchup
• 1/3 cup Worcestershire sauce
• 1/3 cup cider vinegar
• 1 Tablespoon molasses
• 1/8 teaspoon ground pepper

In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring occasionally until translucent, about 5 minutes. Stir in mustard powder and red pepper flakes. Cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and pepper. Cook, stirring occasionally until thickened, 5-10 minutes. Refrigerate unused sauce.

Comments

[Little Sis]

These are a keeper!!