Pork

Ribs with a Rub (and Maybe a Glaze)

From time to time, we ask friends and colleagues to write guest blog posts for BarbecueBible.com. Today’s post—on rubs and ribs—is by Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook. If the name sounds familiar, it is—Katie’s father, Peter Workman, founded Workman Publishing, publisher of her books and my Barbecue! Bible cookbook series. Note: Katie uses a two-step cooking process designed for apartment dwellers without easy access to a smoker. She starts the ribs in the oven, then finishes them on the grill. Of course, if you have a smoker, you know what to do: start the ribs low and slow, then sizzle in the sauce over a hot fire.

–Steven

Hellooooooo . . . barebecue people!

It’s damn lovely to meet you, here on Mr. Steven Raichlen’s illustrious BarbecueBible.com website. Does this man know his way around a grill or what? He’s my barbecue hero (presumably yours, too), so when I was asked to guest post on his site, I felt like I was being invited to throw out a pitch at batting practice with [fill in the name of your favorite team here]. Why, yes I would like to talk about things barbecued and grilled with Steven’s people, thank you very much.

Have you ever seen a show produced by Dr. Goor Productions/Fremulon, where at the very end the production company has that cute little moment where this animated doctor says “not a doctor, shhhh”? Click here if you have no clue what I am talking about. I do want to offer up a disclaimer like that of sorts, “not a barbecue expert, shhh.” I’m not an expert on grilling or barbecuing, not by a long shot, but I do love me some good barbecued food, and I do love me some grilling.

Now that we have that out of the way, I am very excited to share a ribs recipe with you that was in fact inspired by his very own self, Steven Raichlen. The layering of flavor that takes place when you combine a rub with a sauce is simply unbeatable. Though actually I don’t even know if I prefer the ribs with just the rub, or if I like them better with the sauce slathered on. My husband, Gary, and kids have no such dilemmas: rib + sauce all the way, and for Gary extra sauce on the side please. Extra sauce in a shot glass, practically.

So, I am confident enough in these ribs to share them with you, the experts. I feel quite sure you will have some thoughts on ribs, the best ways to prepare, the best ways to season. I am interested in hearing them all, because while I know a lot about what I know a lot about (family meals, entertaining, making people feel good in the kitchen), I am always happy to learn more about everything under the culinary sky. So, a little barbecue-sauced curtsey, thanks for letting me pop into your world.

Get the recipe for Ribs with a Rub (and Maybe a Glaze).

And here are a few sides would be very much at home next to a platter of these ribs:
Creamy Blue Cheese and Bacon Coleslaw
Kohlrabi, Green Cabbage and Broccoli Rabe Slaw
Creamy Corn and Potato Salad with Bacon
Zucchini Ribbon Salad