MAPLE-MUSTARD GLAZED SPARERIBS

[Draggingtree]

MAPLE-MUSTARD GLAZED SPARERIBS

• 4 POUNDS PORK SPARERIBS
• SALT, AS NEEDED
• 1/2 TEASPOON MIXED PICKLING SPICES
• 1 SMALL ONION, COARSELY CHOPPED
• 2 TEASPOONS VEGETABLE OIL
• 1/2 CUP MAPLE-FLAVORED SYRUP
• 1/4 CUP VINEGAR
• 2 TABLESPOONS WATER
• 1 TABLESPOON DIJON-STYLE MUSTARD
• 1/2 TEASPOON BLACK PEPPER, FRESHLY GROUND

· Sprinkle spareribs with salt. Tie pickling spice in cheesecloth and set aside. In a medium saucepan cook onion in oil until tender, about 3-4 minutes. Add cheesecloth packet, syrup, vinegar, water, mustard and pepper; simmer 20 minutes. Remove cheesecloth.

· Prepare medium banked fire in covered kettle-style grill. Grill ribs over indirect heat 1 1/2-2 hours, until tender. During last 5 minutes of grilling, brush ribs occasionally with maple glaze, turning to glaze evenly.

· Serves 4.

· Nutritional information used dill for pickling spice.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CB8QFjAA&url=http%3A%2F%2Fwww.porkbeinspired.com%2Frecipes%2Fmaple-mustard-glazed-spareribs%2F&ei=2rF0VaylKZKsyASd2oGIDQ&usg=AFQjCNEjIK1ZbGmTWSAOOyepk7lZ3CtRUg&bvm=bv.95039771,d.aWw

[Draggingtree]

Black pitmasters left out of US barbecue boom

 

By Jessica LussenhopBBC News Magazine 24 August 2015

 

The US is in the midst of a barbecue boom. But as television programmes and restaurants celebrate mostly white pitmasters, are the cuisine's African-American roots being forgotten?

 

After a morning of peeling potatoes, Daryle Brantley sits at the only table outside of his counter-service restaurant C&K Barbecue. His daughter Jamila emerges from the midcentury building, a barbecue outpost that has been perched on a corner in north St Louis county since 1963. She has two white Styrofoam containers in her hands - rib tips with a side of baked beans and coleslaw, and the combination sandwich, which is two pieces of white bread piled with rib tips and crispy baked pig snouts. The meat is smothered in a tangy tomato- and vinegar-based sauce, which the restaurant is known for. Everything is made fresh each day, in house.

 

Since taking over from the original owner in 1983, the Brantleys have enjoyed a great deal of success with their traditional St Louis-style barbecue. There are lines out the door, as well as accolades from both local and national media, from Maxim magazine to PBS. There's even a line in the 2002 movie Barbershop extoling the virtues of the ribs at a fictionalized "C&K on 75th".

http://www.bbc.com/news/magazine-33994947

[Draggingtree]

Barbeque styles

Regional barbecue styles are distinct in cooking methods, sauces, specialties and the sides that are served. Below is a very brief overview.

 

St Louis - mainly pork, with a heavy tomato-based sauce

 

Kansas City - often slow cooked. A variety of meats are used, with a thick, sweet sauce.

 

Carolina - Pork based. "Eastern style" Carolina barbeque is dressed in a vinegar sauce, "Lexington" has a tomato-based sauce.

 

Texas - Much of Texas barbecue is beef-based. "East Texas" style involves beef or pork, chopped, in a sweet, smokey tomato sauce.

 

http://www.bbc.com/n...gazine-33994947