Background

Wednesday, July 6, 2011

BBQ Ribs

I hope you all had a fun and celebratory 4th of July, I know we all had a great time here in NYC!

I was so excited to finally spend a holiday with my main man this year. Alas, the city of NY had different plans and he ended up patrolling the harbor during the fireworks (cue Price Is Right style loser sound effect).

But as a consolation prize, doesn't he look so handsome and official in the picture below?! Rawr....not even gonna lie, I did consider leaping into the harbor so that I could be rescued by this good looking guy:



However I'm happy to report that I was able to hold onto some small shred of dignity and did not end up swimming out to his boat. Instead, I settled down to watch the exact same fireworks with our friends from a sweet vantage point behind the Intrepid Sea, Air and Space Museum. Oooohhh, aaaahhh, pretty and patriotic!



Yup, Macy's really knows how to put on a show. Plus we discovered that the added bonus of a fireworks display sponsored by a huge department store is that it provides a perfect setup for numerous jokes about the finale involving a special, aerial coupon code for 25% off slacks. These are the jokes folks.

Now that I'm done gloating about my handsome fiance and excellent fireworks-watching spot.....let's cook some ribs! I don't really have too much to say about this recipe except that it's good, you should make it. And yes, that's a blueberry muffin on the plate. Don't knock it until you try it!



BBQ Ribs
Barbecue Bible BBQ rub (recipe below)
Rack of ribs
BBQ sauce

1.       Pre-heat oven to 300 degrees. Rub ribs all over with dry rub, seal tightly in aluminum foil and place in a baking dish.
2.       Bake for 2 hours at 300 degrees.
3.       Open aluminum foil and baste with BBQ sauce, put back in the oven and cook for an additional 30 minutes.

¼ c. sweet paprika
1 tbsp dark brown sugar
1 tbsp granulated sugar
2 tsp salt
1 tsp celery salt
1 tsp ground black pepper
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder

1.       Combine all the ingredients in a mason jar, shake to mix and use as needed. Makes about ½ cup or enough for 4-6 racks of ribs. The rub can be stored away from heat and light for up to 6 months.

2 comments:

  1. WOW THAT IS ONE HANDSOME MAN.....also ribs are good

    ReplyDelete