With the holidays upon moi, it seems I must cook and cook large. With the NC horde ready to decent upon my humble abode, what can be done? Surely a huge, sticky lasagna would work, filling my kitchen with the sweet smells of tomato-y, cheesy happiness?. Perhaps some variant on Syndi Lou Who's (who's no more than two) roast beast? How about we cling to some of our Hebraic roots and order Chinese?
Nah, not happening.
Her Imperial Majesty Le Grand Dame likes my ribs. Das Kinder likes my ribs. So ribs it is, or more correctly was.
It's a simple recipe using three different spice blends from my friends Cindy and Bob at The Savory Spice Shop, specifically:
- Black Hills Barbecue Seasoning,
- Team Sweet Mama's Kansas City Rub, and
- Brown Sugar & Spice Honey Ham Rub.
That takes care of the ribs themselves, but what about the 'Que sauce. This is a variant of something I've used before. The star ingredient is Coca-Cola™ and that makes this truly southern.
- 1 16 ounce Coca-Cola™
- 1 28 ounce can pureed tomatoes
- 1/2 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 2 1/2 teaspoons white balsamic vinegar
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
Serve with baked beans, baked potatoes and the best cole slaw you can come up with. Mine comes from Hursey's in Burlington, NC.
Merry Christmas, y'all.