It was just a matter of grilling them up and eating!!!
When I bought the ribs I had this vision of a mustard-based dry rub - it hearkens back to my days living in South Carolina, where mustard-based barbeque rules. After a bit of research on the web I came upon a recipe at www.soulfoodandsoutherncooking.com that was a good basis for adaptation. Combine this with some other techniques on the web, and grilling tips from the head Professor at BBQ University and master of the Primal Grill, Steven Raichlen, and I was ready to go!
First, a word about mustard. Dry mustard is one spice that is commonly mentioned as not being gluten free. But the McCormick's dry mustard I used, as well as all their single ingredient spices, are gluten free, as indicated on their web site. The French's yellow mustard I used is also, according to their website, gluten free. And of course both are casein free as well.
With some grilled corn on the cob and a side of coleslaw, these ribs make a great summer meal. Or any time of the year, if your grilling season is year round like mine.
GRILLED COUNTRY STYLE PORK RIBS WITH DRY MUSTARD RUB AND GRILLED CORN ON THE COB
Adapted from soulfoodandsoutherncooking.com and other sources
Dry Rub Ingredients
7 tbsp dry mustard
3 tbsp dry oregano
1 tbsp ground pepper
1 tbsp garlic powder
1 tbsp onion powder
Make the rub. Combine all the ingredients in a bowl (Raichlen's tip - use your fingers to combine to make it easier to remove any lumps).
Prepare the ribs. I used country style pork ribs, which really aren't ribs but thick shoulder cuts of pork. This rub in my estimation would work with any pork you wish to grill.
Arrange the ribs on a plate and, using a pastry brush, apply a thin coating of wet yellow mustard to each rib (as I mentioned, I used French's). The mustard helps the dry rub adhere to the meat, and the vinegar in the mustard helps the rub penetrate the meat.
Sprinkle each rib with the dry rub mixture. Be generous, but not too liberal. Pat (or rub) the spice mixture into the meat.
Turn the ribs over and repeat the entire process.
Place the ribs in a sealed airtight container and refrigerate for a few hours, or preferably overnight.
Store any leftover rub in a tightly sealed container.
Prepare the grill. I own a gas grill, but of course this could also be done on a charcoal grill as well.
For the gas grill, preheat the grill with all the burners on. After preheating, turn off enough burners on the grill to create an indirect heating zone big enough to accomodate all the ribs. The follow the grilling rules of Raichlen - keep it clean, and keep it lubricated. Use your grill brush to clean the grates, then dip a wad of paper towels in oil and, using tongs, wipe the towels across the grill grates one or two times.
If you are using a charcoal grill, heat up your coals until white hot, then arrange the coals on either side of the grill, leaving an empty space in the middle for indirect cooking. As with the gas grill, apply the grilling rules of Raichlen.
Cooking the meat. Arrange the ribs on the grill in the indirect heating zone. Cover the grill and cook for 1 hour. After 1 hour, flip the meat and cook, covered, an additional 30 minutes to one hour (I cooked mine an additional hour). Use this same process for the charcoal grill, but make sure the vent holes on the cover are open and over top the meat.
After cooking, remove the ribs to a plate or cutting board and place an aluminum foil tent over the meat for about 10 minutes before serving.
Grilling the corn. Grilled corn on the cob is my favorite way to eat corn. It's easy and it really brings out the sweetness in the corn.
The first thing to do is shuck the corn. You can just peel the husks back (but not remove them), or you can, as Olivia did for me and shown in the picture, remove the husks but make sure you have a good 3 to 4 inches of the stalk left on the end of the corn. This makes for a great handle to help you turn the corn on the grill. If you leave the husks on be sure you tie them back with some butcher's twine.
Prepare the grill for direct grilling ie. have all your gas burners on. If you are using a charcoal grill, spread the charcoal evenly throughout the grill, but leave a space near the edge empty for a cool zone. Cover this space with aluminum foil. As with the ribs, follow the rules of Raichlen - clean the grill grates and lubricate them with oil.
I grill my corn a little differently than Steven Raichlen does. I prepare my corn by smearing CF butter (I use Earthbalance Buttery Sticks) over each ear, and then I salt and pepper each ear. Raichlen bastes the corn with butter as it cooks, and then seasons it afterward. His way is likely better - he is, after all, a professional. But mine does taste pretty good...
Anyway.
Arrange the corn on the grill with the "handles" hanging over the edge or over the safety zone. Grill with the lid open for about 10 -12 minutes, turning frequently, until browned and tender. And enjoy!
Oh...be sure you grill a couple of extra ears - they taste great the next day too - hot or cold!
Coleslaw. I'd be remiss without mentioning the last thing on my plate - coleslaw. Coleslaw is one of Olivia's favorite foods, and while you can get it from the deli - and take your chances on it not being GFCF - it's real easy end cheaper to make it yourself.
I don't have a recipe for the coleslaw dressing, I use Litehouse coleslaw dressing, which is GFCF. Just buy a pack of shredded cabbage (or buy a head and shred it yourself) and add dressing to obtain the consistency you desire. It's that easy!
One thing I have found is that, with the Litehouse dressing, it's best to make ahead and refrigerate at least a couple of hours before serving.
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