These are the ribs of last week’s July 4 celebration. It was just my husband and me. I had been hunkered down all week long finalizing the manuscript for The Banh Mi Handbook. (I hit “Send” yesterday so it’s in the hopper, due to be published a year from now in July 2014!) It was a national holiday but I had to work most of the time. My strategy for putting together a special meal was to get my husband involved.
He’d been hankering for the kind of barbecue we enjoyed in Texas a few years ago and I was thinking of gnawing on some meaty ribs. We discussed options and settled on pork spareribs. While I don’t mind tending to a pot of pho, I’m not into tending a grill for hours. We leave that the pros to get right. I remembered a recipe from Bon Appetit magazine for “the best” barbecue ribs.
Leary of superlative recipe names, I still gave it a try. The reason is that the barbecue recipe involved oven-baking with a spice rub, then a quick grilling. My friend Hunter Lewis, a Southerner, was BA’s food editor when that recipe was published in 2012 so I had a hunch that it would be good. Hunter makes delicious food and comes up with good techniques for home cooks. I trust him.