Yes, it is that time of year for outdoor barbecues! Why, you ask? Well, where I live….it is nearing “hell” temperatures, and if you don’t know what that means……it is time to cook outside, so the heat of the oven inside the house doesn’t make it uncomfortable. The poor air conditioner (or in our case air conditioners), are working at full capacity….just to keep the temperature at a somewhat comfortable 77 degrees.
Now back to the cooking. As you may or may not know, I have a love/hate relationship regarding cooking….sometimes I love it, most of the time I hate it. To explain that, I have been cooking for longer than I would like to admit
(because I made the mistake of marrying someone who doesn’t cook at all….not even the barbecue thing, which is usually the mens’ specialty…..ah…but not mine).
So….I am also the expert barbecuer besides being the full-time chef. And I have to admit, I am an excellent cook (think about all those years of practice and experience).
Side note: I’m a book lover, so of course have many different cookbooks at my disposal.
When I do feel the mood to cook, I like to try new spices, sauces, and actually prefer to make my own marinades, as I don’t like a lot of additives in my food, am really big on organic, and I don’t want alot of crap in my body.
Another side note: I am skeptical of new “sweetners” that the FDA approves, and I avoid them whenever possible (because they put that stuff in all the pre-made easy mixes, cookies, chips and whatever else they can think of). I am certain that I get headaches from whatever is in “Splenda“. I’m getting off subject, and will need to do a different post addressing this at another time.
Back to barbecuing! I have an excellent marinade and sauce that can be used for Pork, Beef, or Chicken. Because I don’t eat red meat, the meat I chose was pork ribs.
Meat: 3 1/2 pounds pork spareribs
- 1 teaspoon dry mustard
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 3 cloves of garlic, crushed
- 1 teaspoon hot sauce (whatever your favorite, like Louisiana or Tabasco)
- 1 1/2 cups ketchup
- 3 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup oil
- 3 tablespoons cider vinegar
When making the sauce, mix the liquid ingredients then add the spices. Cook stirring over low to medium heat for 5 minutes until well blended. Let it cool, then separate half in a bowl or jar for later.
Use remaining sauce to coat the ribs and marinate for several hours (for best results, marinate over night in refrigerator).
I decided not to use the gas grill, and opted for the charcoal grill, as I wanted to cook over low and indirect heat.
The meat will take between 1 1/2 to 2 hours to cook completely, and should be at a temperature between 225 to 235 degrees Fahrenheit.
Because I didn’t marinate over night, I chose to grill the ribs wrapped in foil with some sauce on them. You may barbecue the ribs bones facing down without the sauce, then when they are almost done, add sauce to help flavor and keep it moist. If you cook the ribs directly (not in foil), you will want to turn them frequently.
Right before the meat is done, warm up the sauce that you saved for dipping the meat in when eating it.
They look yummy!!!