School's back in session, college football has begun, and there's a twinge of cooler air on the edge of every breeze. Fall is on its way, and to quote a favorite song lyric "summer's beginning to give up her fight." But she's not down for the count just yet. There's still time for one more backyard barbecue, and I've got some recipes to make your last one this year your best one.
Baby Back Ribs
1 slab of baby back ribs
spice rub (see recipe below)
Honey Moppin' Sauce (see recipe below)
Pre-heat your oven to 250 degrees. Remove the sliver skin from the back side of your slab (or slabs) of ribs by sliding a small, sharp knife under one edge and then pulling back slowly. Rub both sides of the ribs with your spice rub and then double wrap in aluminum foil and place, meat side down, on a rimmed baking sheet. Put enough rub on to create a thin layer all over both sides, but don't build it up to a crust. (If you have rub left over, put it in a zip top bag and save it for later. It should last for a month or so.)
Cook for 2 1/2 hours. Remove the ribs from the oven and use a brush to "mop" them with warm Honey Moppin' Sacue. Do this several times.
NOTE: Feel free to cook your ribs in your smoker or on your grill if that's how you usually do it. But try this rub and sauce!
This makes enough to cover 1 slab of ribs. Double or triple the recipe for more.
1/4 cup chili powder
1/4 cup kosher salt
2 tablespoons garlic powder
2 tablespoons dried onion
1 tablespoon red pepper flakes
1 teaspoon cumin
1 teaspoon dried mustard
1 teaspoon smoked paprika
1 teaspoon celery seeds
Mix all ingredients in a small bowl and then rub all over your ribs.
Honey Moppin' Sauce
1/2 a large shallot or a whole small one
2 cloves of garlic, pressed
1 hot pepper, sliced
1 cup cider vinegar
1/3 cup raw honey (local is best!)
Mix all ingredients in a sauce pan and cook slowly over low to medium heat. Once you take the ribs out of the oven, use a brush to "mop" the sauce over the hot ribs. Do this several times. Place the remainder of the sauce in small dishes for individual dipping.
Chive Butter for Corn on the Cob
Slather this better-than-plain butter on hot corn or anything else you like.
1 stick of butter, room temperature
2 tablespoons fresh chives, snipped
1 teaspoon lime juice
1 teaspoon kosher salt
Mix all ingredients and scoop out on a piece of parchment or wax paper. Use the paper to form the butter into a log shape and then twist the both ends to secure. Place it in the fridge to firm back up. It will keep for two weeks; just slice off a round when you need one.