Classic Barbecued Ribs and Sausage for The Fourth of July. Of Your Choice. World Cuisine Today www
Grilling out is always fun on the 4th of July in the United States. There are many traditions. Some like to barbecue baby back ribs or beef ribs and simmer or grill some sausages. Here are some nice recipes for both. Pair with your favorite summertime beverage like lemonade, ginger ale, Shirley Temples, or a sparkling beer or wine. Don't forget the corn on the cob, or coleslaw.
Classic Barbecued Ribs
Five pounds baby back ribs or beef ribs
Eight sausages of choice pork, turkey or chicken
Two teaspoons Paprika
Two teaspoons Ceyenne
Two Tablespoons Chili Powder
Two Tablespoons ground Cardamom
Two Tablespoons black pepper
Two Tablespoons garlic powder
Two Tablespoons onion powder
One cup light brown sugar
Two Tablespoons Kosher salt
Two Tablespoons sweet Paprika
Two Tablespoons dried Parsley
One half cup apple vinegar
One cup apple juice
One stick of butter melted or one half cup canola oil
One and a half cups Ketchup or tomato puree
Two Tablespoons maple syrup
Two Tablespoons Dijon mustard
Two Tablespoons Worcestershire sauce
Two Tablespoons cider vinegar
One Tablespoon hot red pepper sauce
One Tablespoon lemon juice
One half teaspoon Ceyenne pepper
One half teaspoon liquid smoke
Two Tablespoons olive oil
Salt and pepper to taste
For the Bratwurst
One mild tasting light beer with or without alchohol
A high quality Dijon mustard
1) Mix all the ingredients for the dry rub together in a non reactive bowl. Do the same with the splash sauce.
2) Wash and pat dry your ribs. Cut full slabs in half or quarters if desired. Using heavy duty foil place the ribs. Sprinkle liberally on both sides with the dry rub to taste. Next paint with the splashing sauce.
3) In a small saucepan cook the garlic and oil. Add the ingredients for the barbecue sauce bring to a quick boil and then reduce heat to low. Simmer for fifteen minutes.
4) If cooking indoors, place your ribs on a cookie sheet and bake at 375 F for fifteen minutes, then reduce heat to 350 F for another 45 minutes to one hour until the inside temp is 180 F. The final 15 minutes remove the foil and paint on both sides with the sauce.
If cooking outdoors: Place your meat foil packets tightly sealed with a few holes poked for ventilation on to a medium hot grill that is clean and painted with a bit of oil. Cook covered and vented on medium low indirect heat for one hour. The last fifteen minutes grill directly and paint with your sauce, reserving some to serve heated with your finished ribs.
5) For the sausages poke with a fork so they will not explode. Simmer in the sparkling beer mixed with enough water to cover for twenty minutes. Then grill in a pan with a bit of neutral oil such as canola or corn. When golden brown serve hot.
If grilling outdoors: Poke liberally with a fork and grill on a clean greased medium hot grill on direct heat for eighteen to twenty four minutes until the internal temp is at least 170 F.
Serve with sausage rolls or buns, heated barbecues sauce, mustard, relish, onion, or kraut; and a salad or cole slaw.
Happy Fourth of July from World Cuisine Today! www.worldcuisinetoday.com
World Cuisine Today June 30, 2018
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