Tuesday, July 3, 2012

Adam Makes the Ribs (and Asparagus)


 
     Roy and I are spending Fourth of July week up at the lake cottage this year.  The beautiful scenery and cool breezes of upper Michigan are a welcome respite from the oppressive temperatures that we are having at home.  Life at the lake is easy:  a quiet cup of coffee on the deck in the morning, a lunch sandwiched in between water activities, and a dinner made with food someone can grill.  One someone is Adam, Caroline’s boyfriend, who gets his grilling expertise from a master – his Italian Chicago dad known as “Picasso” to his buddies.  Using his father’s methods, Adam treated us to the yummiest, juiciest barbecued ribs ever!  He also made some really tasty asparagus which he timed perfectly to be ready just when the ribs were done. 

Adam’s Ribs
You will need:
Slab(s) of pork ribs
Prepared barbecued sauce
Heavy Duty Foil
Estimated Cooking Time:
1 hour and 20 to 40 minutes
The "Picasso Method":
1.  Clean and preheat the grill.  If using a gas grill, set it for medium.
2.  Wrap the slab of ribs in heavy duty foil

3.  Place the foil wrapped ribs on the grill and cook each side for 30 minutes
4.  Take the slab off the grill and unwrap it.  There will be a lot of hot “juices” in the foil so watch out!  The ribs will have a “boiled” look.
5.   Place back on the grill, bone side up.  Take a knife and score the fat on either side of each bone by making 2” cut in the middle part of the slab. Lather it with sauce.  Leave it on for 5 to 10 minutes.

6.  Flip it over and lather the meat side with sauce and leave it on 5 to 10 minutes
7.  Turn the grill heat down to low.  Flip the slab over, lather it with sauce, and grill it for 5 to 10 minutes.  Then repeat with the other side.  Yum!  Enjoy!

Adam’s Grilled Asparagus
You will need:
A bunch of asparagus
Olive oil
Lemon Pepper
½ fresh lemon
Timing:
Have this ready to put on the grill when the ribs are on their second round of saucing. It will take about 10 minutes.

Here’s what you do:
Put the asparagus in a shallow baking pan and drizzle it with enough olive oil so that the seasonings will cling and the stalks won’t stick to the grill.  Sprinkle with lemon pepper to cover.  Place it on the grill perpendicular to the grill slats. Grill about 5 minutes on each side until the asparagus is tender and has nice grill marks.  Put it on a serving dish in a single layer and squeeze the juice of ½ a lemon over it.

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