Hey Brother can you spare a rib?
Image by Mike Foster from Pixabay
While most people in America celebrate Independence day on the 4th of July, today is also national Barbecue Spare ribs day. And, that jibes with the independence day theme, since most people have some form of barbecue today. And, ribs are always welcome in meat eating Middle America. They are part of Americana itself. And, they even have religious symbolism, as in Adam’s rib. So, let’s take a trip down Americana’s memory lane with the refrain: Hey brother can you spare a rib.
In 1932 the song writing team of Yip Harburg and Jay Gorney wrote the song “hey Brother, can you spare a dime.” Bing Crosby, Rudy Valle, and Al Jolson all did famous versions of the song. It was about honest hardworking men down on their luck in the wake of the great depression. While we aren’t living through the great depression. But, the market is down and inflation are high, so this song does have some meaning today. And, historically, ribs are a cheaper meat, so they are appropriate for this time.
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Hey Brother can you spare a rib for independence day?
So, you’re probably asking: what’s the difference between a spare rib and a baby back rib? It’s actually a simple distinction. Baby back ribs are smaller bones that come from the upper part of the rib near the loin. They are more meaty and uniform in shape and size than their counterpart. Spare ribs come from the lower part of the rib near the belly. The meat under the ribs becomes bacon, pork belly, or pancetta. As you may imagine, Spare ribs and St Louis ribs are fattier, longer, and not as uniform as baby back ribs. But, they are very flavorful due to the extra fat. St Louis ribs are spare ribs, trimmed and dressed to be more uniform.
The other question: Can I substitute one rib for the other? Of course. This is Freaking America. You can do anything you want (except certain things in certain states). Spare ribs generally take longer to cook. But, low and slow is the method of the day. So, take your pick. And, remember, we are in America, so you can do any preparation you want. There is Southern Barbecue. But, we are a melting pot. So, adding some international flare is always a good thing. Like our Sweet Chili ribs with Korean Barbecue sauce from National Barbecue day.
Fire up that grille or Smoker
While you want some smokey flavor in your ribs, you don’t want to overdo it. You can start with some smoke. Then, switch over to a low and slow oven or closed grille. I once worked at a restaurant where we actually boiled the ribs before baking them. They served one purpose only. It cut down the cooking time dramatically. But, it also cooked out a lot of the flavor. If you are in a hurry, that is an option, albeit, not a good one. For the rest of us, take the time and do it right. So, if you don’t have ribs already, run out right now and get some. They will be ready by dinner. But, for the best results, cure them overnight and cook them the next day.
Just check your grille for critters before firing it up.
Serving ribs
There is no wrong or right way to serve ribs. But, for the convenience of your guests, be nice. Cut them into individual bones. You can slather them with sauce or just serve them dry with the sauce on the side. There are pros and cons to both. If they are pre-sauced they taste great. But, they are a mess to eat. Conversely, if you serve them dry, you can control how much sauce you dip them in. But, the sauce doesn’t permeate the rib. Frankly, I can take them either way. But, brushing with sauce and baking it in does have a certain appeal.
And, while ribs are fine and dandy. Make sure you serve them with a variety of sides. I still believe in creating a balanced diet at every meal. Try some sweet potatoes, Fresh garden vegetables and a salad or two. And don’t forget the cornbread.
Jalapeno Lime Barbecued Spare Ribs
Ingredients
- 2 to 3 Lbs Spare ribs
- 1/2 Cup Chili Powder
- 1/2 Cup Cumin, ground
- 1/4 Cup Chopped Fresh Jalapeno
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Brown Sugar
- 1/4 Cup Dijon Mustard
- 1/4 Cup Chopped Fresh Garlic
- 1/4 Cup Lime Juice
- 1/4 Cup Avocado Oil
- Kosher salt and pepper to taste
- For Sauce:
- 1/4 Cup Chopped Fresh garlic
- 1 Cup Diced Fresh Onion
- 1/4 Cup Avocado Oil
- 2 Tbsp Ground Cumin
- 2 Tbsp Chili Powder
- 2 Tbsp Prepared Horseradish
- 1/4 Cup Chopped Fresh Jalapeno
- 1/4 Cup Tequila
- 1/2 Cup Lime Juice
- 1/2 Cup Agave Syrup
- 4 Cups Chopped Fresh Tomato
- 1 Cup Tomato Juice or vegetable broth
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh Scallion
- Salt and Pepper to taste
Instructions
- Make a marinade for the ribs by mixing all the ingredients except for the sauce ingredients in a bowl. Rub the ribs generously with the marinade. Allow to marinade for at least an hour, preferably overnight.
- Make the sauce: Heat oil in a pot over medium heat. Saute the onion and garlic until translucent. Then, add the tequila. Cook down until liquid is almost gone. Then add the rest of the ingredients, except cilantro and scallions. Bring up to a simmer and stir well. Cook for at least an hour over low heat until the tomatoes have completely broken down and all the flavors are blended. Pure in a blender, then adjust seasonings and fold in cilantro and scallions. You can make the sauce ahead of time or while the ribs are cooking.
- Cook the ribs: Preheat a grille or smoker to high heat. Mark the ribs to get a nice color on them. Then, wrap them in foil and return to grille or smoker. Allow them to cook for at least 3 to 4 hours over low heat (about 200 degrees). Remove them from the foil and cook for another hour to create a nice crust. Brush them with some of the sauce and cook for another 20 to 30 minutes. Check the tenderness of the ribs before saucing them, though. They should pull apart easily. If not, give them more time. Remove from heat. Allow them to cool for about 25 minutes, then cut and serve. You could also chill them, cut them, and then reheat wrapped in foil if you want to make ahead of time.