Saturday, July 3, 2010

Fabulous Fourth of July BBQ Rib Recipe & Wine Pairing!

The Fourth of July is tomorrow and if you're looking for a delicious dish that will "wow" your crowd with minimal effort (and cost!) on your part, I've got the perfect recipe for you. The "Savor the Moment" Barbequed Ribs (pg. 46) are succulent, spicy and deliciously flavorful, perfect for celebrating this most American of holidays. Also, while the Fourth is ideally the perfect day for grilling outdoors, with the temperature pushing 100 degrees here in Florida and those pesky afternoon thunderstorms, its nice to have a menu that doesn't depend on outdoor cooking. Simply pop these babies in the oven for a few hours and forget about them!

When preparing, I used chili sauce instead of catsup which nicely kicked up the spice and I also used a Vidalia onion which cooked down beautifully into deliciously sweet, oniony goodness. Serve the Barbequed Ribs up with grilled corn on the cob with cilantro-lime butter and a juicy red wine like an Australian Shiraz, California Zinfandel or an Argentine Malbec and you are all set for your Fourth of July Celebration. I hope you enjoy your holiday weekend as well as these fabulous ribs!

Cheers,





Barbequed Ribs (pg. 46)
1 onion, sliced
5 pounds baby back ribs
salt and pepper to taste
1 (14-ounce) bottle tangy catsup or chili sauce
1/2 (12-ounce) bottle horseradish sauce
1/2 cup packed brown sugar
1/4 Worchestershire sauce
Spread the onion slices in a 9x13 baking pan. Sprinkle both sides of the ribs with salt and pepper and arrange over the onion. Cover with foil. Bake at 350 degrees for 2 hours.

Combine the catsup, horseradish sauce, brown sugar and Worchestershire sauce in a bowl and mix well. Spread over the ribs. Bake, uncovered, for 1 hour longer. Serves 8.

13 comments:

  1. Stephanie,
    Those ribs look great! How am I going to sneak those past my husband?? Probably grounds for divorce. So glad to be back in the blogging world. I've been too busy lately and have missed stopping by your blog. I have to go back and see what I've missed. Have a safe and Happy 4th of July! ~Leslie

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  2. OHMIGOSH! Finger lickin' good!! Wish I had a big slab =)

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  3. Celebrate! I'd love to be sharing those ribs. Bookmarked the recipe for our next cookout.

    Best,
    Bonnie

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  4. Hi Stephanie...I do not know how to make spare ribs, really. This is just in time. I love grilling. This recipe will be used within the week you can be sure 'cause I trust YOU. Happy 4th, Happy Birthday to America. xx's

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  5. oh this look so good have a great 4 th

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  6. The ribs look delicious and so does the corn! Can't wait until the local sweet corn is ready! This is a perfect meal for today! I'm new here and am looking forward to following your blog for more great posts! Happy 4th!

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  7. I am so glad you found my blog, Stephanie. I think we have similar tastes! Love the ribs and corn. It's a great meal. And I agree about not worrying about the weather, the grill, etc. Just put them in the oven and forgetting about them is my idea of a good time. Also checked out the luncheon you did for your mother! It looks like so much fun.

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  8. Well...I certainly know which member of my small household would follow his nose right to your grill. If they fall off the bone...Hubby is loving them ;o)

    Have a Happy celebratory day and flavourful wishes,
    Claudia

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  9. Much as I love ribs, Stephanie..I do agree we have (and certainly did yesterday) a problem with grilling them outside.
    This looks like a super alternative!

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  10. I haven't tried cooking my own ribs yet. This looks like a terrific way to do it. Hope your 4th was nice! :)

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  11. Those look DELICIOUS... I need to BBQ ribs!!!

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  12. Thanks for the recipe. I tried it yesterday afternoon and it wa spot on delicious + easy to follow.

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  13. Hi Steph! I'll add this up to my barbecue rib recipes collection. Thank you.

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