Montauk Pioneer - July 3, 2009

No Fourth of July feast would be complete without some fantastic barbeque, and I am a big fan of barbeque ribs. Over the last year or so my mom and I have been trying to perfect a rib recipe, and I think this time we found a winner.

Now, I have no southern blood in me, and I've yet to have the opportunity to taste Memphis, Texas or even New Orleans barbeque, but I've watched every possible barbeque show on the Food Network, I've read countless recipes that call for all sorts of spices, rubs, sauces, brines, etc. Bottom line, I've done my homework when it comes to barbeque, and with "professors" like Bobby Flay and Paula Dean, it's safe to say that I can cook some mean barbeque.

No rib dinner would be complete with a side of beans, so I created my own quick version, taking a few pointers from my Aunt Franny who suggested I dress up my favorite canned version and make it my own. In my family, we're always fighting over the one or two pieces of bacon they put into those little cans, so I knew mine had to be loaded with bacon. It's a holiday - who's counting calories, anyway?

These recipes would be a welcome addition to any holiday celebration, but especially on July 4th - you can't get any more American than some good 'ol ribs and beans.

Happy Fourth of July!

5 lbs pork ribs (country style or rack ribs, whichever you prefer)

Dad's Rowdy Rub (1 cup brown sugar, 2 tablespoons salt, 2 tablespoons garlic powder, 2 tablespoons paprika, 1 tablespoon cumin, 1 tablespoon chili powder)

1 cup Sweet Baby Ray's Original Barbeque Sauce

Preheat your oven to 200 degree. Lay your ribs onto a sheet pan lined with aluminum foil and pat dry. Take your spice mix and rub liberally over the entire piece of meat. Enclose your ribs in aluminum foil, and place in the oven for at least 6 hours. This will allow the meat to cook low and slow and be tender and juicy.

After 6 hours, take your ribs out of the oven and rub one side liberally with your barbeque sauce, and place on your preheated grill, then brush the other side with your remaining BBQ sauce. Let cook about 5-8 minutes a side, until the ribs get nice and caramelized on the outside. Let cool 10 minutes before cutting into your ribs.

Bacon-In-Every-Bite Beans

1/2 pound thick cut bacon, cut into a medium dice

1-tablespoon olive oil

2 teaspoons brown sugar

1-teaspoon black pepper

2 tablespoons pure maple syrup

2 16-ounce cans of your favorite baked beans.

In a medium saucepan over medium-high heat, warm olive oil, then add your bacon, brown sugar, and pepper. Let cook until bacon is crispy, and drain off some of the fat. Then add the maple syrup. This will help deglaze the pan and get all of the delicious bacon goodness off the bottom. Add your baked beans and stir to combine. Let simmer on the stove for at least a half hour, so everything can meld together completely.