Earlier this month, I went to Ribfest in Cobourg and was pleasantly surprised at what a big deal it actually is. So much effort goes into setting up the stage and displays and I couldn’t believe what performers the rib masters behind the grills are! They really know how to ham it up.

It’s a bit overwhelming because there are at least a dozen rib grills in the park. The meat all looks similar but I’m told the sauce is what sets them apart. I had to narrow it down to the type of ribs–beef or pork–and I finally made my decision: baby back ribs. There was only one vendor, Bib’s, that sold baby backs and their lineup was shorter because their ribs cost $1 more. Let me tell you it was worth the splurge. I’m talking fall-off-the-bone, melt-in-your-mouth meaty goodness! With a side of baked beans, coleslaw, and barbequed corn, I was in heaven!
I love the idea of trying different ribs, rubs, and sauces but I am proud to say I’ve perfected Memphis-style ribs. If you feel like starting your own Ribfest, why not give my favourite recipe a try? It’s super easy, I promise!
MEMPHIS DRY RUB FOR RIBS
(This is adapted from Steve Raichlen’s BBQ Bible. I’ve been making these for years.)
Makes 2 racks of back ribs
Maria’s Note: I like to make this rub in a large amount so I have lots on hand for next time or for other meats and dishes like chicken fajitas or baked beans. I’ll also sometimes double the amount of sugar for extra sweetness but it depends on your preference. Play around with the rub and make it your own.
RUB
– 2 tablespoons paprika
– 1 tablespoon black pepper
– 1 tablespoon dark brown sugar
– 1-1/2 teaspoons salt
– 1-1/2 teaspoons celery salt
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dry mustard
– 1 teaspoon cumin
– 1 teaspoon oregano
Season ribs for at least 4 hours or overnight.
BASIC BBQ SAUCE
– 2 cups ketchup
– 1/4 cup cider vinegar
– 1/4 cup Worcestershire sauce
– 1/4 cup firmly packed brown sugar
– 2 tablespoons molasses
– 2 tablespoons prepared yellow mustard
– 1 tablespoon Tabasco sauce
– 1 tablespoon of your favorite barbecue rub
– 1/2 teaspoon black pepper
Combine all of the ingredients in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to a jar and store in the refrigerator. It will keep for several months.
RIBS
Use pork back or side ribs or beef ribs. (I prefer the pork backs.)
1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dishtowel to gain a secure grip.)
2. Combine the ingredients for the rub in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Be generous with it. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight in the fridge
3. Preheat the grill on high, then lower it, setting it up for indirect grilling (by turning off half the burners on one side to about 300 degrees).
4. Place the ribs on the grill and close the cover. Cook the ribs for 1-1/4 to 1-1/2 hours (check them every half hour to ensure they are grilling evenly. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At this point, you can serve it as is, just with the rub or you can slather it with sauce and cook them on direct heat for another 5-10 minutes to soak up the sauce. I like to serve my sauce on the side.
5. Transfer the ribs to a cutting board or platter. Serve with your favourite barbecue sauce on the side.
If you really want to impress your friends, serve the racks on a cutting board and cut them into individual pieces in front of them. You’ll look like a pro!
I like a basic sauce (recipe above, also adapted from the BBQ Bible) but you can use any store-bought sauce. I also like to make extra to have on hand for other recipes, as it works with chicken or pork, in baked beans or chili.
And, of course, you’ll need something to wash it down! My favourite bevy with ribs is a really good cider or some nice cold sangria. If you’re looking for the recipe of a good white or red sangria, let me know!
Why not make these before the summer ends and send us a pic? We’d love to see how they turn out!
Bon appetit!
Posted by: Maria