Tuesday, September 11, 2012

End of Summer BBQ Ribs

I think, just maybe, that summer has left us.

Or at least here in Vancouver, where it barely arrives to begin with. We all crawl out from our coffee shops in shorts, summer dresses, and sandals to behold any post-May sunshine, truly exemplifying the power of denial.

But there are those true summer days, when the sun is warm, and you can lay on the beach gazing at the still snow-capped mountains stretching down to the shores. And it makes all those months of rain - which I love just as much, but in a very different way - worth bearing.

So as the dew settles on the grass in the morning, my sweaters crawl out of hiding, and my coffee ditches its ice cubes, I bid our sweet Vancouver summers goodbye by barbecuing these baby back ribs, complete with a spicy-sweet rub and barbecue sauce.

The man says I'm an awkward picture poser. He is not incorrect.

Barbecue Ribs Recipe

3 tbsp paprika
1/4 tsp cayenne
1/4 tsp pepper
1 tbsp brown sugar
1 tsp garlic powder (feel free to use the real thing, you overachiever you!)
1 tsp onion powder

1 cup of barbecue sauce

Take your slab of delicious ribs and slice each rib into individual pieces.

Throw all the spices into a bag, and place in the ribs, shaking to coat them evenly. Like Shake n Bake, but better because this is ribs and not chicken.

Heat your barbecue to about 350F (you can also do this part in the oven), and place the ribs on the side without a currently-flaming burner. Cook them for about 30-40 minutes. Once their internal temperature reaches the won't-kill-you zone of 165F, place the ribs directly over the heat and brush them with the barbecue sauce, grilling them for an additional 10 or so minutes.


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