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| Contributed by Tom Woteki, July 5, 2004
July 4th has long been one of my most favorite holidays, surpassed perhaps, but only perhaps, by Thanksgiving. It’s a great holiday. This year we had a wonderful 4th at my niece’s house way out in Virginia, practically in W. Virginia. Actually, it’s only a short ways west past the back side of Dulles airport. It just seems like its out in WVA.
But I digress. By all accounts I had a smash hit with the spareribs this year. And the fact is, I finally made them to be finger lickin’ good because I slow cooked them, twice. And I used a wonderful glaze courtesy of Bobby Flay of “Boy Meets Grill” and “Boy Gets Grill” and Iron Chef and whatever else fame has come his way.
In addition to the ribs I made porterhouse steak Bobby’s way, and a bunch of other delicious stuff that my sister provided such as close slaw, red white and blue potato salad, strawberry and blueberry pies with homemade pie crust, guacamole........ oh and a few bottles here and there of Zinfandel.
Here’s what I did for the ribs. I used baby back (pork) ribs, the most toothsome the the rib choices:
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• | Season ribs with S&P. Roast the ribs in a 275 oven for 1-1/2 hours. Set aside until ready to grill.
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• | Preheat a gas grill, then turn to lowest setting.
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• | Baste the ribs with your favorite glaze.
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• | Grill the ribs bone side down for 45 - 60 mins basting every 15 mins or so. Once or twice turn the ribs bone side up but be careful not to char the glaze. This shouldn’t be hard to do if the grill is on low.
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• | Just before removing, baste the ribs again.
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An Apricot-Mint Bobby Flay glaze:
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• | Saute some onion and garlic until soft.
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• | Mix in 1 - 2 T ancho chile powder
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• | Add 4 C (yes 4 C) _each_ of red wine vinegar and red wine
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• | Simmer and reduce to half original volume, at least 1 hour
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• | Roughly chop 6 - 8 dried apricots, add to liquid, simmer an additional 15 mins
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• | Remove sauce from heat.
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• | Add 1/4 + mint in chiffonade plus 2 T tamarind concentrate.
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• | Puree the solids in a food processor or blender, return the puree to the liquid
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• | Reduce sauce further to achieve a thin syrup consistency
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The sauce will be have the consistency of a thin syrup. Very tasty.
Happy Birthday USA!
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