Ingredients
Barbecue ribs, about 15 pounds.
¼ C garlic powder.
¼ C onion powder.
½ C barbecue seasoning.
¼ brown sugar.
4 C ketchup.
3 T chopped garlic.
½ C honey.
Cook Time: Approximately five hours.
Mix garlic powder, onion power and barbecue seasoning to create a dry rub.
Apply rub to the ribs.
Mix brown sugar, ketchup, chopped garlic and honey. (This is Ford's homemade barbecue sauce.)
Coat ribs with sauce.
Grill for 30 to 40 minutes.
Remove ribs from grill, put on pan knuckle-down, cover with aluminum foil.
Cook in oven at 275 degrees for three hours.
Apply remaining barbecue sauce to ribs.
Return to oven to glaze the sauce.
Cut ribs down to size and serve.
Matt Baldwin's Quick and Easy Barbecue Ribs
Ingredients
Barbecue ribs.
Brown sugar.
Curry.
Cumin.
Salt.
Black pepper.
Barbecue sauce.
Mix brown sugar, curry, cumin, salt and black pepper to create a dry-rub — amounts are to taste.
Apply rub to the ribs and let sit for about 20 minutes.
Grill on low, indirect grilling for about one hour.
If desired, reapply rub.
Baste with preferred barbecue sauce.
Doug Barge's Barbecue Sauce for Any Occasion
Ingredients
Non-flavored barbecue sauce.
Pure maple syrup.
Mix the barbecue sauce and maple syrup in a pot with a 2-to-1 ratio. For every two cups of barbecue sauce, mix in one cup of maple syrup.
Reduce the mixture until you have the same amount of sauce that you started out with. For two cups of barbecue sauce and one cup of maple syrup, reduce to two cups and so on.
Apply seasonings to taste.
Cook time 25 minutes.
PLATTSBURGH — Successful barbecuing is all in the art of preparation.
"It's a preference of what you want," said Matt Baldwin, chef and owner of the Deer's Head Inn in Elizabethtown.
"I don't have a lot of time, so when I'm home, I don't want to spend five or six hours cooking. When you have two kids and not a lot of time, it's kind of down and dirty, quick and easy."
Others, including John Ford, kitchen manager for Crickets Casual Food and Spirits of Peru, don't mind the long process for certain occasions.
His barbecue ribs have become a regular treat at his gatherings, as he makes them a few times a year.
When guests come to his cookouts, he said, they're thinking "pretty much free ribs," he joked.
To him, barbecuing is an opportunity to get together and have fun.
"Having a day off on the weekend to spend with family and friends," he said.
MARINADE HINTS
And barbecuing, when done right, can please just about anybody.
"We really like doing ribs at home," Baldwin said.
One thing to consider no matter what's on the menu is how hot your grill is, he said.
"High heat for stuff like steak, fish — things you want to lock the juices in," he said.
So for ribs, start on a low flame.
"Don't get your grill roaring hot unless it's something that you want to lock in the juices," Baldwin said.
When marinading food, be careful there, too.
"If you're using a marinade, don't marinade it too long," he said. "Especially if it's got acid in it, particularly a high-acid marinade like vinegar, because it will start to chemically cook your meat."
Instead, Baldwin suggests avoiding overnight marinades with high-acid ingredients, including citrus.
"Really, no more than one hour," he said.
At home, Baldwin enjoys grilling peeled fruit, such as pineapple and nectarines.
"If you're serving pork tenderloins, grilled pineapple is a good side.
"All vegetables are really nice on the grill," he said.
THE OLD STANDBYS
Chef Doug Barge of Whiteface Lodge in Lake Placid whips up a barbecue sauce that works for just about anything.
"Food becomes the vessel, because you can put it with anything. Hot dogs, hamburgers, whatever," he said
When applying the all-important barbecue sauce to the grilled food, it's all in the timing.
"Technique is the big thing," Barge said. "The question most people have is, 'When do you brush on the sauce?'"
The answer?
"When it's almost done," he said.
That way the grilling can caramelize the sauce rather than burn it.
If that's too much hassle, there is always a ready-made standby, Baldwin said.
"Of course, the kids are just happy with hamburgers and hot dogs."
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