Well who would have thunk it (pardon the English)? May is National Barbecue Month—therefore deeming it eat-as-much-meat-as-you-possibly-could-in-a-lifetime—which means that when you step out of your house on a decent weekend afternoon, chances are you will be greeted with the pleasant burning of meat covered in a variety of sweet and spicy sauces. Since it is always a good thing to have an excuse to invite some friends and relatives over for a get together, we have taken it upon ourselves to comprise recipes for your National Barbecue Month celebration.
Balsamic Ribs (8 Servings) Courtesy of Food52
For the ribs:
- 8 large garlic cloves
- 1 tablespoon + 1 teaspoon kosher salt (divided)
- 2 tablespoons finely chopped rosemary
- 2 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs
- 1 cup water
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For the glaze:
- 2 cups hot water
- 1 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
1. Mash garlic and 1 teaspoon of salt into a paste. Combine with rosemary, brown sugar, balsamic, cayenne pepper, and another tablespoon of salt and pepper.
2. Rub the paste over the ribs and put them in roasting pans being sure to place the meaty side facing up.
3. Marinate it in the fridge for eight to twenty-four hours.
4. When it is time to cook it, preheat the oven to 425 degrees Fahrenheit.
5. Pour half a cup of water into the bottom of the roasting pans, cover with foil, and roast until the meat is done.
6. Remove the pan from the oven and relocate the ribs to a platter.
7. Pour a cup of boiling water into each of the roasting pans and scrape up the brown bits.
8. Skim off and throw away the fat, and pour the remaining liquid into a ten inch skillet.
9. Throw in the balsamic and brown sugar to the liquid leaving it to boil on medium heat occasionally stirring until it has been reduce to about 1 cup and is a thick, syrupy mixture (15 minutes).
10. Prepare the grill for direct-heat cooking over medium heat (for either charcoal or gas).
11. Brush glaze unto both sides of the ribs and grill turning occasionally until the ribs become very heated and grill marks can be seen.
12. Remove the ribs from the fire and coat them with more glaze (serve the left over glaze separately).
Don’t go crazy. Most of your drinks can be purchased from your local grocery store and kept in a cooler (or metal buckets filled with ice) for guests to grab as they wish. However, if a self made drink is wanted, look no further than the famous, non-alcoholic, ever-crowd-pleasing Shirley Temple. This drink is an extremely simple recipe and can be made in just four minutes. Fill a tall glass half-way with ice and pour Sprite (or any lemon-lime carbonated drink) over it until it is an inch from the brim. Squirt about two tablespoons of grenadine into the Sprite (eyeball it), stir lightly, and garnish with a cherry…or four. For a more visually appealing drink, do not stir; leave that up to your guest.
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Honey-Rum Grilled Bananas Dessert (4 Servings)
- 2 tablespoons rum
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 4 medium firm unpeeled bananas
- Vanilla ice cream
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Combine the rum, honey, and cinnamon and put it aside. Put the ice cream in the freezer (you won’t be cooking that too). Slicing the bananas length-wise into halves, place them on the grill being sure to keep the peels on. Cover with foil and let them cook for three minutes. Unwrap the bananas, flip them over, and brush the mixture onto the banana. Recover with the foil and cook for seven more minutes. Immediately take them off the fire and serve with a scoop of vanilla ice cream.
Granted, you may not be able to organize this in the month of May, but June or July would suffice just as well (it’s warm, and you don’t need to worry about the kids having homework). So get a few friends and family members for a good time–and remember, if you ever would like to thank us, just bring in a platter of ribs! Have a wonderful Memorial Day!