Warm summer weather is here and that means grill weather! While this recipe starts in the oven, the ribs are best finished on a grill while mopping with sauce. Serve with a summer succotash and allow the aroma of the bbq ribs to bring all the family outside.
BBQ Pork Ribs with Summer Succotash Pork Ribs
Ingredients
2 racks pork spare ribs (or baby back ribs), about 5–6 lbs
2 tbsp kosher salt
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp granulated garlic
2 tsp onion powder
1 tsp black pepper
1 tsp mustard powder
2 tsp NM red chile powder
BBQ Sauce
Ingredients
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup brown sugar
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
Salt to taste
Summer Succotash
Ingredients
2 ears fresh corn, kernels cut off
1 cup cherry tomatoes, halved
1 small zucchini, diced
1/2 cup red bell pepper, diced
2 tbsp shallot, minced
2 tbsp butter
1 tbsp olive oil
1 tbsp fresh basil, sliced
1 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Salt and black pepper to taste
RIBS
Instructions
Prep the ribs
• Combine salt, sugar, paprika, garlic, onion powder, pepper, mustard, and cayenne.
• Rub generously over both sides.
• Let sit at least 1 hour (overnight in fridge preferred).
Slow cook
• Wrap tightly in foil.
• Bake at 275°F for 2 1/2–3 hours until tender but not falling apart.
Make sauce
• Combine all sauce ingredients in a pot.
• Simmer for 20 minutes on low until thickened.
Finish
• Brush ribs heavily with sauce.
• Grill for 5–8 minutes until caramelized.
Rest 10 minutes before slicing.
Succotash
Instructions
Heat butter and olive oil.
Cook shallot and bell pepper until softened.
Add zucchini and corn; cook 3–4 minutes.
Fold in beans and tomatoes.
Add herbs and lemon juice.
Season with salt and pepper.
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
