Memorial Day is the start of grilling season. I want to share with you an absolutely unbelievable recipe for ribs. The combination of sweet and heat is soooooooo positively off-the-charts good. Coca-Cola is to Atlanta as Guinness is to Dublin. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.
It’s high barbecue and grilling season. This means pork butts slowly smoking on a kamado cooker; burgers, brats, and chops sizzling over a precise pyramid of red hot embers in a kettle grill; apple cider grilled chicken sizzling away, and the juicy staccato of fat dripping from tender, succulent racks of ribs into the blue flame of a gas grill.
I grew up eating home-cooked, whole-hog pork barbecue. When I was a child, my grandfather would cook a whole pig at least once or twice a summer. It wasn’t his profession, but he was an honest-to-goodness country boy and knew what he was doing with a pig and a pit. When I was a girl, the grown folks would primarily choose Memorial Day, July 4th, or Labor Day for our summer barbecue feasts. They were all fantastic events, the huge beast split and spatchcocked on a large metal grate, slowly cooking above a pit of cement blocks and split logs of pecan wood.
This recipe can be prepared on the grill or in the oven. No pit needed. No cement blocks. And, I know you’re going to love these ribs! It’s one of my all-time most popular recipes. Here’s to a safe and happy weekend. Wear your seatbelt and if you are on the water, your life jacket. Seriously.
Bon Appétit, Y’all!
Copyright © 2020 Virginia Willis Culinary Enterprises, Inc.