Ribs on the Grill

It's pouring outside now. I mean, really really pouring...the kind of rain you hear over your loud music playing and your dad nailing in hard wood flooring in the room next to yours. The kind of rain that gives you an excuse to sit in your bed in the middle of the afternoon and write a blog entry about yummy food.

This is a perfect summer meal...baby back ribs on the grill, a salad, and seasoned french fries.
I don't do the grilling- my dad is a master griller-but I did prepare the sauce and marinate the ribs. These do take some time, but the flavor is wonderful.

Ingredients-

• 4-1/2 teaspoons paprika
• 4 teaspoons salt
• 1-1/2 teaspoons pepper
• 1 teaspoon onion powder
• 1 teaspoon ground allspice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rubbed sage
• 6 pounds pork baby back ribs (I made 3 racks, and we had plenty)

SAUCE:

• 1-1/2 cups fresh or frozen cranberries, thawed
• 1-1/2 cups packed dark brown sugar
• 1 cup cider vinegar
• 1 small sweet onion, chopped
• 1/4 cup ketchup

How-To:

• In a bowl, combine all the spices. Set aside 4 teaspoons for sauce. The original recipe called for fennel seeds and caraway seeds to be ground up with the other spices. I didn't have fennel seeds, and I am not a fan of caraway, so I left those out. But you can add them in here, if you wish. Just grind it up until the seeds are crushed.
• Rub remaining spice mixture over ribs. Cover and refrigerate for at least 1 hour.
• Wrap ribs in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for about 2 hours or until tender.
• In a small saucepan, combine the cranberries, brown sugar, vinegar, onion and reserved spice mixture. Cook over medium heat until berries pop, about 15 minutes; cool slightly. Transfer to a blender; add ketchup. Cover and process until smooth. Set aside 1 cup sauce for serving.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Or, we just sprayed the grill with PAM Grilling spray. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 30 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

The french fries were awesome and so easy:
Buy a bag of frozen french fries and sprinkle them with 2 tablespoons of ranch dressing seasoning packet. Bake for about 15 minutes at 425 on a cookie sheet. Then, combine the rest of the ranch dressing seasoning packet with 1/2 cup of ketchup and 1/2 cup of mayo. Serve as a dip for the fries. SO EASY AND DELICIOUS!!!



I hope you are enjoying grilling foods this summer. It really is a great way to cook.
Also, while you are on the blog take time to vote in the poll on the side of the page.
Next post will feature the easiest homemade strawberry mango sorbet with no special equipment needed (except a food processor). :) Happy cooking!