What a great weekend... I got to do what I love to do and that is cook up slow roast pork back ribs with my family and friends. It was a beautiful hot weekend and we had some friends come over for a BBQ and summer cocktails. We made a great summer cocktail using pink lemonade, fresh mint and of course a little vodka. We muddling the mint with ice, added in vodka then some lemonade. Shaking it up and finishing with soda poured over ice. Ah... was that ever refreshing.
But the hit of the night were my 24 hr marinaded pork back ribs. Can you say moist and tender they turned out perfect and everyone loved them. We served them with grilled corn basted with tequila lime butter and broccoli coleslaw with a cilantro chili lime dressing.
BBQ Ribs
Ingredients
Before you marinade ribs remove the membrane on the back side of the rib this will prevent the rib from being chewy.
3 lbs of ribs
48 oz of apple cider
15o ml fresh squeezed lemon juice
Mix together and place ribs in marinade for 4-6 hours.Cover and place in fridge.
Once ribs have marinaded remove from marinade, pat dry with paper towel, then rub barbecue dry rub on both side of ribs.
Dry Rub Recipe
45ml black pepper
45 ml course salt
15 ml hickory-smoked salt
20 ml garlic powder
20 ml onion powder
20 ml celery seeds
10 ml cayenne pepper
300ml brown spice
300ml sweet paprika
Combine all ingredients in mixing bowl by hand.
Place on tray and cover. Place in fridge for 2 to 3 hours.
When slow roasting ribs on a BBQ use indirect heat for the best result. Turn only one side of the BBQ on until it get up to about 325 degrees.
Place ribs on barbecue and spray with apple cider every 30 minutes for 2 hrs. Then baste with BBQ sauce the last 30 minutes. Ribs should be tender and have a little pull to the bone not mushy but firm. Let stand covered with tinfoil for 10 minute before serving and enjoy.
The wine I would choose is Diehl Gewurztraminer 2008. Spicy with floral rosy aroma that subsequently even tasted like a spicy rose.
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