Welcome back to Sunday Sustenance!
Lets get back to the present.
The biggest of American BBQ holidays is here, and you need a ringer.
You could stick with the same old burgers and dogs, or you could try something new.
Ive gone through multiple muffins, countless crumbles and plenty of pies, but enough alliteration.
I know that they can be better by using another cooking apparatus.
But not everyone has charcoal, or pellet, or a smoker, or even gas grill access.
However, almost everyone reading this has an oven.
Either way, pat your ribs dry and set them aside for a moment.
Dont be stingyuseallof the rub and work it in.
Theres a reason its called a rub, and not a tickle.
The brown sugar will caramelize and turn into a crust, but more importantly it will become sticky.
And oh boy, do we want sticky.
Theliquid hot sugar magmawill help bond our sauce to the ribs later on, sort of like molten Velcro.
The salt-extracted moisture will lead to a faster cook time.
Now that weve got some free time, we should talk about barbecue sauce.
There are somegreatsauces available at stores across the country, the internet, and the world.
I do not discount those sauces.
But you should try making your own at least once.
Its shockingly simple, and you probably have most of the ingredients already.
I dont know what size medium isit varies between cookwaresbut its not the small one.
Carefully bring the sauce to a boil.
A bad place for bubble shrapnel is skin/eyesuse a splatter shield if youve got one.
Once boiling, reduce to a simmer and stir occasionally until reduced to a syrupy consistencyabout 30-40 minutes.
Remove from the heat and cover with foil.
The sauce might seem thin, but it will thicken as it cools.
Dont use all of the sauce thoughsave some for the table.
Throw the ribs under the broiler for a few minutes until the sauce just begins to bubble and caramelize.
