It was Alex's birthday weekend just gone and to help him celebrate his 4th year I thought I'd remind him of his American heritage, you know just so he remembers his birth roots!
A family favorite of ours is that American classic-RIBS! ohhh the sweet, smokey, juicy flavour dripping from your lips really puts a smile on all our faces. When you combine it will sweet buttery corn on the cob life is really feeling perfect; BUT if you happen to add a dollop of coleslaw to the feast and olive oil smashed potatoes.....well then you are in for a mouthwatering, finger lickin' extravaganza!
I was planning on topping it all off with a tray of biscuits (American style not Australian style) but after a long days work and the fact that I was yet to make his birthday cake I decided to pass and enjoy the rustic flavours already whipped up.
Now when you are going for gold and all you have left is sticky hands and lips why ended it there? I managed to whip up some rhubarb, cinnamon and apple crumbles for dessert and left it to Nic to dress them with lashings of cream and ice cream. Did I happen to mention we had the in-laws to visit? well I think they were totally impressed with our version of an American family meal and will no doubt be asking their butcher for a slab of ribs "American style" to smear on one of my favorite BBQ sauce recipes- if you're interested why not give it a go. Even though the recipe asks for chilli and mustard the kids LOVE them and don't seem to notice the hint of heat. (I actually use a sweet chilli sauce for the family version).
Hickory Smoked BBQ Sauce
1/4 cup soy sauce
1/4 cup tomato sauce (ketchup)
1/4 cup sweet chilli sauce (asian style)
1/4 cup hickory-flavoured BBQ sauce (the only one I found here was the Woolworths Select brand called 'Smokey BBQ)
1/4 cup brown sugar- packed
1/4 cup lemon juice (freshly squeezed)
2 cloves garlic, roughly chopped
2 teaspoons onion flakes
1/4 teaspoon mustard powder
Place all ingredients into a medium saucepan.
Whisk to combine then bring to a boil, turn heat back to a simmer and cook for 7-8 minutes- until sauce thickens slightly.
Pour into a glass jar, pop the lid on and cool in fridge.
Will keep for up to two months in the fridge and you should have enough for 6-8 racks of ribs.
When you have only 30 minutes of cook time left, simply brush on marinade and continue cooking ribs turning half way.