Our Declaration of Rib-Dependence

Well, imaginary blog audience (blogdience?)… we, SPAK, have made a terrible mistake. The two of us try to be thorough planners, but this one just sneaked by us. Surely it’ll be difficult to forgive, considering that we’ve violated your trust, but hopefully you’ll find it in your hearts and grant us this one trespass:

We accidentally celebrated a food holiday 6 months before the start of our food holiday challenge.

It really was an accident! While trying to determine what to eat with the family on 4th of July weekend, SP thought it would be a great time for ribs. So, the plans went into motion: St. Louis-style pork ribs, garlicky roasted Brussels sprouts, barbecue baked beans, homemade apple sauce, and coleslaw, all prepared lovingly by SPom and SPad (with SP‘s signature BBQ sauce). So it turns out, it’s not just National Barbecued Spare Ribs Day — it’s also National Grilling Month and National Baked Bean Month.

SPad picked up the St. Louis-style spare ribs from Von Hanson’s Meats. The St. Louis style means removing the sternum and excess cartilage to make a more rectangular shaped rib rack. This is ideal because it makes a uniformly sized, deliciously meaty rib. The dry rub is made from a mess of brown sugar and paprika with all sorts of special spices, most of which also comprise the dry ingredients of SP‘s BBQ sauce. We can’t reveal ALL the secrets of SPad‘s ribs, but let’s just say there’s a bottle of beer involved. Wiiiink.

Racks on racks.

Racks on racks.

We are primed and ready to scale Meat Mountain.

We are primed and ready to scale Meat Mountain.

Rib, meet sauce.

Rib, meet sauce.

Lots of people talk about how the best BBQ should be consumed without sauce. Those people are usually Texans. From Missouri northward, sauce is boss. A few years ago, SP spent his summer experimenting with various recipes looking for what he thought were the best elements of a masterful barbecue sauce. We don’t want to offend anybody with strong sauce convictions, but SP‘s favorite kind of barbecue sauce is not mustardy or watery or vinegary. It’s ketchup-based, sweet, tangy, smoky, and spicy. AK tends to agree. Essentially, it’s a cross between southern and midwestern flavors.

Pronounced "sowse."

Here’s the audio: glub glub glub glub. Also pictured: sprout.

Lastly but not leastly, some barbecue chicken for your consideration:

Chicken lickin'.

Chicken lickin’.

Later, you better believe we’re finally getting to those Colossal Brownie Sundae leftovers. Merry Independence to all, and to all a good night!

SPAK

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