Let's have our own rib fest!
Okay, maybe this doesn't consitute an entire festival, but we did grill up some pork and beef ribs with my own, delicious rib rub.
We've been eating a LOT of fried foods lately, so make sure you grill something green on the side - our menu included asparagus with roasted garlic infused olive oil, fresh mozzarella and balsamic (courtesy of the Creative Director). Happy Rib Fest, Edmund!
Stiller Snacks Ribs
A Stiller Nation Snacks N'at Original
3 lbs pork ribs, beef ribs, or both
For the rub
1 cup light brown sugar
2 tbsp sea salt
2 tsp smoked paprika
2 tsp cayenne
2 tsp garlic powder
1 tsp onion powder
1/2 tsp celery seed
1/2 tsp red pepper flakes
For the asparagus
1 bundle asparagus
5 cloves garlic, peeled
4-5 tbsp olive oil
6 oz fresh mozzarella, sliced
balsamic vinegar for drizzling
salt and pepper
BBQ skewers
Line a baking sheet with parchment paper. Combine rub ingredients in a medium bowl. Place ribs on parchment and rub on all sides with seasoning. Cover tightly with plastic wrap and refrigerate for 1 1/2-2 hours.
Preheat oven to 250 degrees. Remove plastic wrap and bake ribs on baking sheet for 2-3 hours.
Heat olive oil in small sauté pan over medium-low heat. Lightly mash peeled garlic cloves on cutting board with the flat side of a knife. Sauté garlic in oil for about 20 minutes. Chop stalk-ends off of asparagus and skewer about 8-12 asparagus to create a rack. Brush asparagus with garlic oil, season with salt and pepper and drizzle with balsamic.
Light your grill. When ready, grill the ribs for 30-45 minutes, checking and turning every 15-20 minutes.
When ribs are cooked, grill asparagus racks for about 10 minutes. Turn the the racks over, place mozzarella slices on top and grill for another 8-10 minutes. (Alternately, the asparagus can be cooked on the stove top if you have an assistant who is willing to hang out inside by the oven while you man the grill.)
Serve ribs with your favorite BBQ sauce on the side for dipping.
