If you have ever been to/know someone from the Midwest you no doubt have heard them talk in length about going to 'the cabin.' Maybe it's a friends cabin, their cabin, some rental...regardless if you're from here that's the only way to spend your weekends in the summer. And who could be blamed for that?
Life is so easy, so breezy, so quiet, so beautiful. The air is clean, fish are begging to be caught, and the sky is filled with a million stars.
Oh why did I ever come home?! If I could only have one more day on the dock to suntan, barbecue and sit around a bonfire, mmmm, magic! Well back to reality now I only have my memories of great times and delicious food to hold me over until next year, alas, it's such a long wait!
All dreams aside though, I made some ribs and they were killer. You should make them too, cabin or not they're damn tasty.
BBQ Ribs With Lansdowne: (enough rub and sauce for 2 racks)
1 Tbsp. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. brown sugar
1/8-1/4 tsp. cayenne
1 tsp. dry mustard
1 tsp. cinnamon
1 Tbsp. sea salt
3/4 c. Crispin Lansdowne Cider + extra for cooking
1 c. ketchup
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 Tbsp. molasses
1 tps. honey
3 Tbsp. olive oil
2 Tbsp. paprika
1/4 tsp. cayenne
1 tsp. chili powder
1/8 tsp. nutmeg
1/4 c. yellow onion, minced
1 clove garlic, minced
salt and pepper to taste
1) Start off by rinsing the ribs and patting dry. Taking a small sharp knife, make a shallow cut in
between each bone (see above). Rub thoroughly with spice mixture and let sit at least an hour
(at room temp) or up to all day, wrapped in plastic in the fridge. Longer=better.
2) Make the sauce next. In a saucepan, sauté the onions and garlic with a tablespoon of oil until
they become soft and golden in color. Toss in everything else, give a good stir or whisk and
continue to cook over low heat, stirring occasionally, for about 30 minutes or so. I like a
thicker sauce so I let it sit a little longer until it thickly coats the back of a spoon.
3) When you're ready to cook the ribs, preheat the oven to 300 and place the ribs in a large roasting
pan, bone side down. Pour in Lansdowne until it just starts to come up around the bottom of the
meat. Cover tightly with tinfoil and roast about 2 hours or until a thermometer reads 145. Let
stand for 15-30 minutes, fire up your grill to med-high while you wait.
4) Baste the ribs generously with the bbq sauce and cook over direct heat for about 3-5 minutes
*If you don't have a grill you can just unwrap them when they're done, baste and continue cooking
another 5-10 minutes.
|p.s. this is not the pan I used for roasting; simply to hold them in the fridge for the day|
|Clearly we hated them...|
Sigh. Goodbye till next year cabin! Maybe I'll relive a moment of your glory and remake these ribs one day when it's freezing out and I'm standing by my grill with snow boots (like a true Minnesotan!)