Summer is almost over, so that means it's time to break out the barbecue grill one last time. There's a pool out back (clothing is required - Sorry, belle) and the grill is fired up, ready to go.
I've got ribs ready for the grill and beer (imported, natch). Bring whatever you want but make sure you have enough to share.
yield: Makes 8 servings
active time:20 minutes
total time:2 1/2 - 3 1/2 hours
Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill. Use bottled sauce emboldened with the ribs' own juices to give the ribs a final sticky-sweet shellacking.
Ingredients
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Preparation
Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
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Have fun, be nice and any fights will be handled with copious quantities of ectoplasmic slime
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Now serving:
- Prep/Total Time: 10 min.
- Yield: 1 Servings
10 10
Ingredients
- 2 tablespoons coarse sugar
- 1 teaspoon finely ground coffee
- Ice cubes
- 1-1/2 ounces vodka
- 1-1/2 ounces Kahlua
- 1-1/2 ounces Irish cream liqueur
- Chocolate syrup, optional
Directions
- Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture.
- Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass.
- Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately. Yield: 1 serving.
Drink up... But no alcohol near the (clothing optional) pool.
