Today is July 1st. I love the month of July. In full transparency, part of that may be because its my birthday month … whoop whoop … but it is also because this is the month that feels most like summer to me. By now people have officially dusted off their grills, purchased their favorite new beach towel and have gotten at least one mosquito bite (they come out in the summer don’t they).
It is also the month we celebrate America’s Bday, 4h of July. And might I say one of the best food holidays on the calendar. Barbecue grills around America are LIT … literally.
PAUSE! Let me just say that I am mad at myself for even saying that. I kind of hate this new phrase/term “lit” “littastic” “lituation”, whateva. I think its sooooo dumb and waaaaaaaayyyy too overused but it’s just like one of those bad songs that get stuck in your head and you end up humming the words. Same thing. I think this means that I am no longer cool and hip and frankly, I’m ok with that.
Any who, as I was saying, this is the time that barbecues around America resurrect to reclaim their smoky charred glory. I can think of no better dish to formally welcome in the holiday than a good plate of barbecue ribs. I am a rib enthusiast and somewhat of a snob. When we start talking bbq and ribs all of the sudden my Kansas city roots come out with a vengeance because we all know Kansas City has the best bbq. J
While I wish I were back in KC eating a plate of ribs from Gates or Jack Stacks instead I will be making my own for Independence day. I do a combination of baking and grilling the ribs to lock in moisture and tenderness. But before I do anything I like to remove the tough layer of skin from the undercarriage of the ribs (also known as silverskin membrane). Removing this allows the flavor from my spice rub to penetrate the meat of the ribs better and alleviates me having to eat through that tough skin.
After baking the ribs, I light up grill and throw them on to get a good smoky char. I flip them a couple times while basting with bbq sauce to make sure that the sugar from the sauce doesn’t cause the ribs to burn. After that it’s every man for himself. The ribs are always the first things to go on the menu. You have to be ready to grab yours as soon as the come off the grill. My great grandma Vera Mae always said the early bird catches the worm! And in this case she was definitely right.
This is an awesome resume to add to your 4th of July menu. Give a try and if you do, don’t forget to take photos and tag #MeikoAndTheDish online!
You may also enjoy:
Best Damn Greens Ever - A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.
- 2 bunches of collard greens, deveined and chopped
- 1 bunch of turnip greens, deveined and chopped
- 1 bunch of mustard greens, deveined and chopped
- 1 onion, chopped
- 2 cups (16 oz) picante salsa
- ½ cup apple cider or white vinegar
- the meat of two smoked turkey legs
- 4 (32 oz.) cartons of unsalted chicken stock
- 5 tablespoons worcestershire sauce
- 3 tablespoons honey
- 2 tablespoons Louisiana hot sauce
- 1½ tablespoons salt
- 1 tablespoon minced garlic
- 1 tablespoon liquid smoke
- 1 teaspoon of black pepper
- 1 /4 teaspoon ground cumin
- Large Stock Pot
- Clean and devein the greens then roughly chop them.
- **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
- Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
- Serve once the greens have reached your desired level of tenderness.
You will need a Large Stock Pot