Tonight we had Kansas City Barbecued Spare Ribs, Red Beans and Rice, and local grown corn. A true barbecue! It was finger licking good. Of course a thunderstorm rolled in right when it was time to fire up the grill, so we started the ribs in the oven and finished them, post storm, out on the grill. They turned out great. The rice was a new recipe for us and it was also delicious. Will definitely make that again.
The rib recipe comes from the Weber's Big Book of Grilling. Follow these directions to make Kansas City style Spare Ribs:
For the rub:
2 T kosher salt
2 T mild or hot Hungarian paprika (we used regular)
1.5 T cumin
1 T dried oregano
2 t onion powder
1 t garlic powder
1 t fresh ground black pepper
1/2 t ground allspice
1/2 t ground cinnamon
2 to 3 slabs meaty pork spareribs (6 to 7 lbs trimmed of excess fat).
To make the rub, combine all ingredients in a small bowl and mix well. Coat the ribs with rub and place in a large, resealable plastic bag. Press air out and seal tightly. Place in a bowl and refrigerate for 2 to 8 hours.
For the Sauce:
2 T unsalted butter
1/2 cup finely chopped celery
3 T finely chopped yellow onion
1 cup ketchup
2 T fresh lemon juice
2 T granulated sugar
2 T cider vinegar
1 T Worcestershire sauce
1 t dry mustard
fresh ground black pepper
To make the sauce in a medium saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes. Add the remaining ingredients, including pepper to taste, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set aside. Pour some of the sauce in a small bowl to use for basing the ribs.
Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down (we started in a 350 degree oven for 1.5 hours then moved to the grill), over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1.5 to 2 hours.
During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce. Remove from the grill and allow to rest for 5 to 10 minutes before slicing. Reheat remaining sauce and serve on the side with the ribs.
The Red Beans and Rice comes from the Southern Living Secrets of the South's Best Barbecue (the website is here).
2 t olive oil
6 oz smoked turkey sausage
1 1/4 cups chopped onion
1 t minced garlic
1 1/2 cups uncooked long grain rice
1.2 t dried thyme
1/2 t ground red pepper (we used cayenne)
3 bay leaves
2 (15 oz) cans kidney beans, drained
2 (14 oz) cans beef broth
1 1/2 cups seeded chopped tomato
3 T sliced green onions
Coat a dutch oven with cooking spray; add oil. Place over medium high heat until hot. Add sausage, onion and garlic; saute 5 minutes or until onion is tender. Add rice and next 3 ingredients; saute 30 seconds. Stir in beans and beef broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove and discard bay leaves. Serve topped with tomato and green onions.