Sun Sentinel Palm Beach Edition
CELEBRATION FOOD
Grilled ribs and baked beans will send up sparks on the Fourth
Like all holidays thus far in
2020, this Fourth of July will be different. Local fireworks displays might be canceled, but we can celebrate American optimism, good friends and better times ahead in the open air in small groups. Naturally, I’m thinking celebration food. Of course, the grills must be lit!
For six to 10 guests, cut-up chicken pieces prove economical and relatively quick to grill, usually less than 30 minutes. Chicken also is my choice when I’m transporting the grilled food to a picnic site or friend’s house. It tastes great at room temperature, especially when slathered with barbecue sauce.
For holiday indulgence with two to six guests on my own patio, I pull out all the stops and grill a couple of slabs of pork ribs coated in a spicy herb mixture. I pass small bowls of warmed barbecue sauce for dunking.
To accompany our Fourth of July ribs, we’ll feast on homemade baked beans, warm and crusty cornbread, creamy coleslaw and a fresh green bean salad. For dessert, lemon popsicles. No last-minute fussing required.
My No. 1 tip: Always, always season ribs (or chicken pieces) well in advance of grilling. I like to generously apply salt and pepper or a grill rub one or two days ahead, then let everything develop flavor in the refrigerator.
The herby rib rub recipe that follows is my riff on a blend from Dai Due Butcher Shop in Austin, Texas. I bought a jar of the rub after enjoying an inspiring midday feast full of
Texas goodness. The herbaceous mixture is so good, and just a touch sweet, that we enjoy the ribs without a barbecue sauce glaze. Instead, I set out a bowl of my favorite barbecue sauce (warmed slightly) for diners to drizzle on the ribs as they like.
The rub proves excellent with grilled chicken and pork chops. For meatless meals, rub thick slabs of eggplant or portobella mushroom caps with oil, then sprinkle with the rub before grilling.
Baby back pork ribs cut from the loin, while naturally tender, require about 1 ¼ hours of indirect cooking on a moderately hot (325 degrees) gas or charcoal grill. Cook the ribs in whole slabs or, for portion control and ease of grilling, cut the slabs into halves or thirds. I serve half a slab of ribs to hearty eaters; onethird works when there are plenty of other side dishes.
Pork spareribs, from below the loin near the belly, have less meat than back ribs but offer great flavor for less money. Before cooking, use a sharp paring knife to carefully remove the tough membrane that covers the underside of the rack of ribs. Then cut the slabs in half and place in simmering salted water to cover over very low heat (do not allow the water to boil vigorously) for 20 minutes.
Drain the ribs, pat dry and season with salt and pepper or a rib rub. Refrigerate up to two days. Grill the ribs over indirect heat until fork tender, about 1 to 1 ½ hours.
A gift of sliced black pepper bacon from New Braunfels Smokehouse in Texas influences this summer’s baked beans. First, the bacon yielded a delicious breakfast treat of crispy rashers. Then I added the rendered bacon fat to a pot of simmering white beans — spice and flavor that pair perfectly with some brown sugar and barbecue sauce.
The beans can be made several days ahead and reheated. Serve them with a ladle into individual bowls.