BBQ ribs will always remind me of late nights out on deck of the classic ship the SS Norway! A beautiful ship that used to be the SS France.
One night a week used to be country & western night, and at midnight, we would go outside for country music and dancing and a wonderful buffet, full of smoked everything and live food grilling to order. A favorite of mine was the ribs. They used to be accompanied by grilled sweetcorn, coleslaw, BBQ beans and American potato salad, that I still love to make fresh!
I will drop the recipe for the American Potato Salad at the very end!
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WINE NOTE: American Zinfandel is a rich wine that was made for BBQ flavors. The grape that originates from the Southern Italian Primitivo grape, creates booming wines just perfect for the sugar and spice.
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tsp paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp table salt
1 tsp black pepper
3 Tbsp dark brown sugar
1 1/2 Tbsp vegetable oil
24oz / uncooked baby back ribs
Barbecue sauce to serve (see recipe below for easy BBQ sauce)
Combine all spices, salt, and sugar in a bowl; set aside.
Lay a large piece of plastic wrap on your work surface. Place ribs on the plastic wrap and coat evenly with the oil. Rub both sides thoroughly with the spice rub; place in a lidded container and let sit at room temperature for 1 hour.
Turn the crockpot to low and place the ribs put the lid on and cook for 4 hours.
When ready, light the grill and heat with the coals on ones side.
Place the ribs on the side of the grill that the coals are not under and cook turning for about 5 minutes.
Serve with BBQ sauce (see below for quick BBQ sauce recipe) to dip or slather.
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Easy BBQ Sauce
1 tbs veg oil
25ml White wine vinegar
75ml soy sauce
1 shallot, peeled and diced
1 clove crushed garlic
1 red chilli diced
100g Soft Brown sugar
100ml maple syrup
Gently fry the shallot in oil then Mix all the remaining ingredients in a pan and gently warm through to dissolve the sugar. Reduce a little more if you need to thicken.
American Potato Salad
1lb/ 450g salad potatoes/ red potatoes or waxy
1 stalk of celery thinly sliced
2-3 scallions / spring onions chopped
1/4 cup chopped parsley (approx 3 tbsp)
1 cup / 250ml mayonnaise (Use fat-free to make it lighter)
2 tbsp red wine vinegar
Himalayan salt & white pepper
Chop the potatoes into cubes and place in salted boiling water, cooking for 10 minutes / or you can place the potates in a . Then drain and place in cold water to stop them cooking. Drain and dry.
Place the potatoes with the next three ingredients in a large serving bowl.
Blend the mayo and vinegar in a bowl or jug, then add to the serving bowl and fold through thoroughly. Season to taste. Refrigerate until ready to serve.