Since the 1970s, barbecue has emerged as the national cuisine of the United
States, though grilling is certainly an ancient technique and a rustic art.
Whether you are grilling outdoors over charcoal or a rotating spit, or indoors
using an electric grill or oven, you are engaging in the tradition of grilling.
Certain regions have elevated barbecue to an art form and turned this cuisine
into a true specialty.
For this menu, we’re featuring mouthwatering ribs, rubs, sauces, and sides from a few of the more
prolific barbecue regions, sure to please no matter where you hail from. Pork
ribs are a religion in these areas, so it’s befitting that two styles of ribs will take center stage—“dry” Memphis-style baby backs and “wet” Kansas City-style spareribs. I used to prepare only the wet version until I
moved to Memphis and discovered the local favorite, dry ribs. Now I have so
much trouble deciding that I feel compelled to prepare both.
Most of us do not have smokers in the backyard for preparing ribs like the pros,
so my rib recipe was created with the home cook in mind. The secret is “slow and low,” meaning very slow cooking in the oven at a very low temperature. This method
will yield the tenderest ribs you have ever tasted.
A friend introduced me to her family recipe for coleslaw, which comes from her “Mamaw” in East Tennessee. It’s a simple, delicious, straightforward recipe—with the exception of the sawed-off soup can she uses to cut the cabbage. Not
required, but it certainly is fun. If you’ve never tried collard greens, now is your chance to
undertake a truly decadent recipe. They may be greens, but this Southern-style recipe is certainly not low in fat. Top off this meal with some chewy pecan brownies, the perfect match for the flavors of these regional barbecue recipes.
undertake a truly decadent recipe. They may be greens, but this Southern-style recipe is certainly not low in fat. Top off this meal with some chewy pecan brownies, the perfect match for the flavors of these regional barbecue recipes.
Memphis-Style Dry Barbecue
Baby Back Ribs
In Memphis, ribs are traditionally served dry, meaning the marinade is a dry rub
rather than a sauce.
Cook Time: 3½ hours
Servings: 4
2 racks baby back ribs
Memphis Dry Rub (recipe follows)
Carolina Table Sauce (recipe follows)
Preheat grill to medium-high heat.
Season ribs heavily with dry rub, rubbing it into the meat. You may grill right away or cover and chill overnight.
Season ribs heavily with dry rub, rubbing it into the meat. You may grill right away or cover and chill overnight.
Place ribs on grill rack and cook until slightly charred on both sides. Don’t let the ribs catch fire; douse flames using a spray bottle of water if
necessary.
Preheat oven to 250 degrees. Place ribs in deep pan and cover with foil. Bake 3
hours, turning once halfway through. Cool.
Preheat grill to medium-high heat. Heat ribs on grill another 8 minutes or so,
turning once. Serve with Carolina Table Sauce on the side.
Memphis Dry Rub
Prep Time: 10 Minutes
4 teaspoons paprika
2 teaspoons sea salt
2 teaspoons onion powder
2 teaspoons freshly ground
black pepper
black pepper
1 teaspoon cayenne
Mix ingredients together. Store remaining rub in an airtight container.
Carolina Table Sauce
This barbecue sauce is served on the table as an accompaniment for barbecued
meats. Serve with dry ribs for dipping.
Prep Time: 5 Minutes
Chill Time: 4 Hours
1 quart cider vinegar
3 tablespoons salt
2 teaspoons cayenne pepper
3 teaspoons red pepper flakes
⅛ cup molasses
Combine all ingredients and refrigerate for at least 4 hours.
Kansas City-Style Barbecue Spareribs
In Kansas City, they like their ribs big and meaty, slathered in a thick, rich
sauce.
Cook Time: 3½ Hours
Servings: 4
1 teaspoon sea salt
1 teaspoon freshly ground
black pepper
black pepper
1 teaspoon chili powder
1 rack spareribs
2 cups Kansas City Barbecue Sauce
(recipe follows)
(recipe follows)
Preheat grill to medium-high heat. Mix together the salt, pepper, and chili
powder and use to generously season the spareribs. Place ribs on grill rack and
cook until slightly charred on both sides. Don’t let the ribs catch fire; douse flames using a spray bottle of water if
necessary.
Southern-Style Collard Greens
with Bacon
The combination of the bacon, onions, apple
cider vinegar, and hot sauce balances the bitterness of the greens.
Rinse the greens very well before trimming and chopping.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4
6 slices thick bacon, sliced crosswise
into ½-inch pieces
into ½-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground
black pepper
black pepper
several dashes hot sauce
¼ cup apple cider vinegar
2 pounds collard greens, well-rinsed,
stems removed, sliced into
3-inch-wide strips
(may substitute kale or chard)
stems removed, sliced into
3-inch-wide strips
(may substitute kale or chard)
1 cup chicken broth (or water)
Put bacon in a large pot and cook on medium heat just until it starts to brown
around the edges, stirring occasionally. Mix in the onions and cook until they’re soft and starting to brown, stirring occasionally.
Add the garlic, salt, pepper, and hot sauce and cook until the garlic becomes
fragrant, about a minute. Pour in the vinegar, bring to a simmer, and cook
until the amount of liquid is reduced
by half, stirring and scraping up any browned bits from the bottom of the pot.
by half, stirring and scraping up any browned bits from the bottom of the pot.
Stir in the collard greens and the chicken broth and bring to a simmer. Reduce
the heat to medium-low and cook until the greens are completely wilted and have
lost their brightness, stirring occasionally. Serve with a generous ladle of
juices from the pot.
Chef’s Tip: Don’t overcook the bacon; it should be barely brown around the edges and still
somewhat raw-looking in the middle.
Pecan Brownies
Every cook should have a basic brownie recipe in his or her arsenal. From there,
many goodies can be added, such as nuts, chips, chunks, and frostings.
Prep Time: 20 Minutes
Bake Time: 30 Minutes
Servings: 8
½ cup flour, sifted before measuring
¼ teaspoon baking powder
⅛ teaspoon salt
½ cup butter, room temperature
1 cup sugar
2 eggs
½ teaspoon vanilla extract
2 squares unsweetened chocolate,
melted (2 ounces)
melted (2 ounces)
1 cup chopped pecans
vanilla ice cream (optional)
Preheat oven to 325 degrees. Grease and flour an 8-inch square baking pan. Sift
together flour, baking powder, and salt.
In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy.
Beat in vanilla extract and chocolate; stir in flour mixture, then fold in the
chopped nuts. Spread brownie batter in pan; bake 25 to 30 minutes.
Cool brownies completely in pan before cutting. Serve with a scoop of ice cream
on top, if desired.
Wine/Beer: A simple Beaujolais Villages or Cotes-du-Rhone will go well with this tangy
menu, as will an ice cold pilsner.
Southern-Style Collard Greens with Bacon
__ 6 slices thick bacon
__ 1 small yellow onion
__ 2 garlic cloves
__ 1 small bottle hot sauce
__ 1 small bottle apple cider vinegar
__ 2 pounds collard greens
(may substitute kale or chard)
(may substitute kale or chard)
__ 1 can chicken broth (or water)
Pecan Brownies
__ ½ pound butter
__ ½ dozen eggs
__ 1 small bottle vanilla extract
__ 1 box unsweetened chocolate squares
__ 1 cup pecans
__ 1 pint vanilla ice cream (optional)
Staples
__ kosher salt
__ sea salt
__ salt
__ black pepper
__ flour
__ baking powder
__granulated sugar
Memphis-Style Dry Barbecue Baby Back Ribs
__ 2 racks baby back ribs
Kansas City Barbecue Sauce
__ 1 44-ounce bottle ketchup
__ 1 16-ounce jar dark molasses
__ 1 small bottle white vinegar
__ 1 small jar ground cinnamon
__ 1 small jar allspice
__ 1 small jar chili powder
__ 1 small bottle Tabasco
__ 1 small jar paprika
Mamaw Wallace’s Can-Cut Coleslaw
__ 1 medium head cabbage
__ 1 small jar mayonnaise
__ 1 small bottle white vinegar
Memphis Dry Rub
__ 1 small jar paprika
__ 1 small jar onion powder
__ 1 small jar cayenne
Carolina Table Sauce
__ 1 quart cider vinegar
__ 1 small jar cayenne pepper
__ 1 small jar red pepper flakes
__ 1 16-ounce jar molasses
Kansas City-Style Barbecue Spareribs
__ 1 small jar chili powder
__ 1 rack spareribs
