Now that it is “officially” summer and we have actually had summer like weather here in Western Washington. I mean 70’s in April? Color me shocked, really shocked!! As soon as I saw the forecast I couldn’t wait to break out one of my BBQ meals. We all love BBQ here. Ribs, chicken, you name it. Especially when I can use my “famous” (the families name not mine) homemade rub and BBQ sauce. It has taken me a few years to really get them where I want them and the family has told me to STOP tinkering with it, that it is perfect. Since my goal is to make yummy food and make them happy, I guess I achieved that goal with my rub and sauce (although I do still tinker with it now and again ssshhhhhh don’t tell).
We already had chicken in the freezer, but when I spotted the ribs at the store I knew I HAD to get them. It has been a long time since we have had ribs and they just sounded so good. A nice rack of baby back ribs slathered in BBQ sauce? Mmmmm I am hungry again. Now, since it was just Kevin and I with Ms Picky Pants being gone to California (I miss you Picky Pants) this was one of the times I tinkered with the recipe a bit. I added extra cayenne pepper to the rub. We love it spicy and I knew the boys wouldn’t mind it when they ate leftovers. I will post the original recipe so no fear of extra spice but if you DO want to kick it up a notch just add double (or more) of the cayenne to the rub.
I also made Spicy Coleslaw and Red Skin Potato Salad. Both of them have a tad bit of vinegar in them so they went really nicely with the ribs. Kevin and I decided, with the spice of the ribs, it was nice to take a couple of bites of the ribs and then a bite of the coleslaw. The creaminess of it just topped everything off!
I so need a better camera!!
1 cup brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper
BBQ Sauce
2 cups ketchup
1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)
Combine all ingredients for the dry rub in a small bowl. Rub the ribs generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.
