One of the best things about this time of year is that all my favorite food magazines start to have their “grill/BBQ” issues. I have to admit that I’m more drawn to those than I am to cakes and pastries. I do love Bon Appetit grill issues the most. I still cook from one I purchased back in July, 1995. But their’s isn’t out yet and this Gourmet issue is too good to resist. I thought it would be the perfect send-off dinner for Jo & Ezra before their trip back to Halifax.
The ribs were delicious, but I was doubtful when I started to cook them. The rub the ribs wear for a couple of hours in the fridge was very aromatic….so far so good. First stage of cooking was to bake the ribs covered in a medium oven for an hour or so and while they’re baking (almost steaming) I was making the sauce which seemed really uninspired although there are lots of interesting flavors like ginger garlic cider vinegar.... – just no “kick” to it. Normally I would add something to give it a boost (because that’s just what I do), but fortunately my saner side told me to hold off and I’m so glad I did. The last stage of cooking can either be on a gas grill, charcoal BBQ or continue to dry bake in the oven. I opted for the latter just because it was easier and basted the ribs with the sauce every so often. Still, I was leery, after all the sauce was not amazing on its own. And then I tasted the finished product….and it was fabulous. The spicy rub and mild sauce merged like magic into a totally different and awesome taste sensation. And to think, I almost ruined it.
I thought the recipe overly generous for 4 people – that is until we tasted them. Good thing I didn’t invite more people because there was very little left over.
FYI, I served them with Sweet Potato wedges (without the maple syrup this time)
and sauteed fiddleheads because it's the one time of year that I can! Asparagus and other traditionally "Spring" vegetables can be found year round, but fiddlehead - those first fern fronds (say that 10 times in a row) are really uniquely Spring. If you can find them, I urge you to try them. They're wonderful
And that means this is a Kalyn's Kitchen Weekend Herb Blogging entry too!
Finger Lickin' Good Ribs