FOOD + DRINK
GIRLS CAN GRILL
Lauren Thomas, author of The Modern Hippie Table, shares a recipe from her book for the perfect fall-off-the-bone ribs.
I began writing The Modern Hippie Table after my journey as a lifestyle blogger inspired a philosophy of empowering women, reinventing their passion for the home, and having fun in the kitchen.
Whether I am cooking with new flavors or setting the scene for a beautiful evening, my recipe for merging good food and gorgeous surroundings has always resulted in memorable conversations and lifelong memories. I currently live in south Florida with my architect husband, two teenage children, and our Shar Pei pup Simon.
The Modern hippie lifestyle is simple, nostalgic, and whimsical meets new, sophisticated, and casual. It’s a way to slow down and create a sanctuary at home, using food and conversation to bring people together at the table and forge family bonds and lifelong friendships. With an array of suggested menus for easy meal planning, The Modern Hippie Table encourages everyone to find joy and ease in the art of cooking and entertaining for gatherings big and small. Okay, gentlemen, move over. Girls can grill too, and boy do we love to turn up the heat! I hope you will enjoy this delicious rib receipe from the “Girls Can Grill” section of my book.
Tender Crispy Barbecue Ribs
One of my mom’s secret recipes are these juicy-on-the inside, crispy-on-the-outside ribs. Many people throw raw ribs on the grill and they usually end up burning them in order to make sure the inside is fully cooked, but they never get tender that way. Our secret is that you slowly cook the ribs in the oven for hours first. Finish them off on the grill and they’ll have a juicy, fall-off-the-bone texture on the inside and a crispy barbecue sauce–flavored texture on the outside. Serves 4 to 6.
Recipe:
− 2 tablespoons garlic salt
− 2 tablespoons onion powder
− 2 tablespoons black pepper
− 2 large racks baby back ribs
− 1 (18-ounce ) bottle sweet barbecue
sauce of your choice
− 1 (18-ounce) bottle spicy or smoky
barbecue sauce of your choice
− Avocado or canola oil
Preheat the oven to 350°F.
In a small bowl, combine the garlic salt,
onion powder, and black pepper and whisk
until combined. Set aside.
Cover the bottom of a large baking sheet with foil and place the ribs on the sheet. Season both sides of the ribs with the seasoning mixture. With the meaty side of the ribs facing up, cover the pan with aluminum foil, running your fingers along the edge to make sure the foil is sealed tightly to allow the ribs to steam. Bake for 2 hours.
In a medium bowl, mix together both bottles of the barbecue sauce and set aside.
Remove the ribs from the oven, and carefully remove the top layer of foil, watching out for the steam as it escapes. Oil the grates of your grill to prevent your food from sticking. Turn the grill to medium-high. Paint one side of the ribs generously with the barbecue sauce mixture. Transfer the ribs to the hot grill with the sauce-side down. The ribs are already cooked through, so you’ll only need to sear them until they are crispy, 3 to 5 minutes.
While the ribs are searing on the grill, carefully paint the other side of the ribs with the sauce, flip them over, and sear for another 3 to 5 minutes. Paint with sauce again and repeat on each side two or three times, decreasing the amount of time they cook on each side by 1 minute, which will build a thicker and crispier layer of sauce. Remove the ribs from the grill, transfer them to a cutting board, and let cool for 5 minutes.
Using a sharp knife with a long narrow blade, cut the ribs apart. Transfer them to a serving platter and serve with the extra barbecue sauce on the side.
