Last weekend, I went to one of the best events I’d EVER been to in the city where I live: the Red Dirt & Barbecue Festival. Brookshire’s provided all the sodas for the event…provided all the sodas which were FREE, I might add…and they were certainly welcome on such a warm spring day in Texas.
The Red Dirt & Barbecue Festival was exactly what it sounds like – a day featuring four Red Dirt bands and 15 (yes, 15) different barbecue restaurants from all over the South giving out samples of their best meats.
We were in hog heaven, pun slightly intended.
We spent the afternoon sampling ribs, sausages, brisket, potato salad, beans, chicken and steak. Everything was so delicious, and I didn’t have a bad morsel of food the entire event.
I really enjoyed sampling the ribs. Ribs aren’t something I make at home very often so any chance I get to eat them, I grab it! I quickly got over my awkwardness about gnawing on a rib bone in public and even got to the point of licking my fingers after I finished a meaty morsel. There were beef ribs, short ribs, pork ribs, and spareribs; you name it, it was at the festival!
My boyfriend loved the ribs, too, but he and I disagree on one thing: He doesn’t like any sauce on his ribs, only a dry rub, while I love a tangy sauce to complement the savory meat. Which do you prefer?
In honor of Red Dirt & Barbecue (which should take place in April next year, as well), here’s a recipe for pork spareribs, on sale this week at Brookshire’s. Of course, all the big barbecue joints had massive smokers and grills, but you can make these right in your oven.
4 to 5 lb pork spareribs
2 Tbsp butter
1 medium onion, finely chopped
1/2 cup celery, finely chopped
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 Tbsp brown sugar
2 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1/2 tsp ground mustard
1/8 tsp pepper
1/8 tsp chili powder
Cut ribs into serving-size pieces; place in a shallow roasting pan, bone-side down. Bake, uncovered, at 350° F for 45 minutes.
Meanwhile, in a large saucepan, heat butter over medium-high heat.
Add onion and celery; cook and stir for 4-5 minutes or until tender.
Stir in the remaining ingredients. Bring to a boil; reduce heat.
Simmer for about 10 minutes or until slightly thickened, stirring occasionally. Remove from heat.
Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer, or until ribs are tender.
Nutritional Information: Calories Per Serving: 318, Fat: 17 g (7 g Saturated Fat), Cholesterol: 94 mg, Sodium: 478 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 27 g.
View this recipe to print or add items to My Shopping List.