Doc's Revolutionary Ribs

By Doc Lawrence

Independence Day commemorates the origins of our nation through the shared enjoyment of food, fireworks, and camaraderie. It is a time to honor the legacy of those who fought for independence and to reaffirm our commitment to upholding the ideals of liberty, equality, and justice for all.

Beyond the festive activities, Independence Day is a time to come together, set aside differences, and celebrate the common bond that unites us as citizens of this great nation. Let us cherish this day not only for the fun and festivities it brings but also for the powerful message of unity and freedom it represents.

Barbecue is synonomous with Independence Day. Pork Ribs from the grill, cole slaw, potato salad, Brunswick Stew, ice cream, iced tea, beer and wine are essentials. Desserts? Peaches are in season and cobblers are mighty hard to beat.

Families and friends come together following in the tradition of Thomas Jefferson, the principal author of the Declaration of Independence. Feasts were regular events at Monticello where guests not only ate fresh food but were treated with wines of France, Italy, Germany and Spain from our third president’s cellar.

Doc’s Revolutionary Ribs

Ingredients:

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon smoked paprika

salt and pepper to taste

3 pounds baby back pork ribs

1 cup barbeque sauce (Stubbs is outstanding)

Directions:

Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

DRINKS: This is America’s birthday. Iced Tea, Jack Daniel with Coca-Cola, domestic Pinot Gris from King Estate or, if you can find it, Norton from a North Carolina or Virginia winery. Take a moment for a toast, remembering those who gathered in Philadelphia and signed the document that gave birth to a new country.

More:

https://original.newsbreak.com/@doc-lawrence-1599273/3510128200164-america-s-feast-doc-s-revolutionary-ribs?s=ws_em