Thursday, June 18, 2009

Father's Day Dinner

This weekend we are headed to Park City for Father's Day but we will be back in time to host Father's Day dinner at our house on Sunday. I'm planning on cooking ribs for the dads. This is such a great recipe. There are different variations for the sauce but we are partial to the Kansas City style. Get those napkins ready! Yummy!

Grilled Spare Ribs with Barbecue Sauce

2 slabs pork spare ribs (2 1/2 pounds each)

2 tablespoons chili powder

Coarse salt and ground pepper

1 tablespoon butter

1/2 small onion, grated

2 garlic cloves, minced

1 1/2 cups ketchup

1/3 cup cider vinegar

2 tablespoons Worcestershire sauce

1/4 teaspoon cayenne pepper

Oil, for grates

Desired variations (Kansas City style: 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard; Memphis style: 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar; Dallas style: 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin)

  1. Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
  2. Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
  3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

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