Ahhh, Memorial Day weekend in Charleston! While we take time to honor those who have given their service and lives so we could have our freedom, I know for sure the Petrini duo will stick to our tradition of a day at the beach and bbq.
Waiting for us at home after the beach are two racks of baby back ribs (gotta love BOGO ribs from The Pig) marinating in my classic rub (recipe below), homemade chipotle lime slaw, refreshments and of course some much need Aloe Vera with burn relief.
Ribs can be pretty intimidating to cook, but, I guarantee tender juicy ribs every time if you follow these easy instructions!
On Sunday (a day ahead of cooking) I pull the ribs from the fridge, remove the package, rinse under cool water, blot dry with a paper towel and let them get to about room temp on a baking sheet. In the meantime, I prepare my rub (after I wash my hands, food poisoning is no joke) an eye-balled combination of brown sugar, onion, garlic, and chili powder, with ground mustard, cumin, chipotle chili, salt, pepper, thyme, paprika and red pepper, to taste (my indicator is when I ask my wife to try it and she keeps eating it). By this time the ribs should be around room temp and dry (I like them around room temp because my hands can get really cold during this next step), now apply a generous amount of yellow mustard to the ribs using your hands to spread it around on both sides, next apply a liberal amount of the rub on every inch of the ribs and mat down with your hands (I would suggest washing your hands again) my wife helps me with this part so the rub mix isn’t contaminated. Finally, wrap the ribs in tin foil and let sit in fridge on a baking sheet overnight.
- Remove ribs from the fridge and let them come to room temp, Pre- heat oven to 225 degrees and enjoy a beverage.
- Leaving the ribs wrapped in tin foil place them on the middle rack of the oven (I suggest lining the oven rack with tin foil and placing a baking sheet under the ribs to catch any dripping juices) cook for 1hr 30min
- While those are cooking, it’s time to relax! My wife steps in and makes the bbq sauce, using the same ingredients above plus, molasses, ketchup or catsup, apple cider vinegar, a dash of balsamic vinegar and sweated onions and garlic.
- With 20 min to go preheat your grill to medium or around 275-300 degrees
- Remove ribs from oven, coat in bbq sauce (homemade or your favorite brand) and place ribs on the grill 4 min a side applying bbq sauce often.
- Remove from grill let rest for 10 min and enjoy with your favorite side
As you enjoy your three day weekend, please don’t forget to reflect on what this day is all about, to honor the men and women who laid down their lives in defense of our Country and our freedoms!
Please be safe this holiday weekend!
Michael J. Petrini
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