Instead, I'll skip straight to last night's dinner from Ted Allen's The Food You Want to Eat.
Mustardy Barbecued Spareribs
For the barbecue rub:
- 1 T kosher salt
- 1/4 c. sugar
- 1 T. chili powder
- 1 T. paprika
- 3 T. ground cumin
- 2 t. Colman's dry mustard
- 1/4 t. ground allspice
(You know, as I typed the recipe I realize I misread the ingredients while mixing the rub yesterday and put in 2 tablespoons dry mustard. No matter. It still tasted good.)
For the ribs and sauce
- 2 3 1/2 pound racks of spareribs (I used one 4-pounder because I was making this for just my little family, and it was the smallest one in the store.)
- 1/2 c. cider vinegar
- 1/2 c. medium-weight beer
- 1 t. sugar
- 2 t. prepared mustard
- 1 t. kosher salt
Preheat the oven to 300 F.
In a small bowl, combine all the rub ingredients. Rub the ribs all over with the dry spice mixture, place them in a roasting pan or on a baking sheet, put them in the oven, and let them roast for 2 hours or until very tender. They are now completely cooked and can be refrigerated for 2 or 3 days, or until you're ready to serve.
N.B. Allen has three paragraphs of instructions for how to do the grilling piece if you're using a charcoal grill. We have a gas grill, so I'll just say that I heated the grill to medium.
Put the ribs on the grill and grill slowly, turning once, until the ribs are heated through and have developed a crust, about 20 minutes.
Meanwhile, stir together all the ingredients for the sauce. When the ribs are ready, cut between the bones with a large knife to cut them into individual ribs. Brush with the sauce and serve the remaining sauce on the side.
All I can say is YUM. While the mustardy South Carolina style isn't my favorite sauce, it is quite tangy and tasty, and I can always order some proper Alabama sauce from Dreamland for the next time I make it. For indeed there will be a next time.