- sweet & spicy grilled pork spareribs
- grilled potato-onion packets
What I did was mix up some brown sugar, chili powder, garlic powder, cayenne pepper, sea salt and my secret ingredient -- garam masala. This is a blend of black pepper, cardamom, cinnamon, cloves, cumin, coriander and other spices that's used frequently in Indian food, and it gives a nice, sweet-spicy kick to dry rubs and marinades. I rubbed this spice mixture on both sides of a rack of pork spareribs, then put them in a rack in a roasting pan. After adding a bit of water to the bottom of the pan, I covered it tightly with foil and stuck it in the oven at 300 degrees F for about 1.5 to 2 hours.
Then I mixed up a wet sauce -- ketchup, honey, cayenne, sea salt and more garam masala, along with the juice and grated zest of half an orange. I put the meat on the grill over LOW heat for about 10 minutes per side, basting liberally with this mixture. The ribs came out sticky, tender and delicious! And fortunately, they didn't dry out on the grill. I think they would have over a higher heat, though.
The potato packet was my usual -- red potatoes sliced thin, along with a thinly sliced sweet yellow onion, then alternating layers on a sheet of heavy foil with some kosher salt, freshly ground pepper and blobs of butter. Fold it all into a packet, folding the ends in, and place it on the upper rack of your grill (if you have one, otherwise put it over an unlit burner or a pan of water) for about 30 minutes. They come out SO sweet and yummy! This time the potato (one GIANT one) was from our CSA share.
The coleslaw was made with savoy cabbage this time around, just for something different. I still made the dressing from mayo, vinegar and sugar with a bit of celery seed.
It is almost too hot to grill here already, y'all! I can't stand to sit out there and babysit the meat anymore. The back of our house, where the grill is, faces north and gets NO shade in the evenings this time of year. Oh no! What am I going to do?! It's to hot to use the oven much, either. I forsee a lot of salads in our future!