2009 Grilling Guide from The Charleston - Huntington West Virginia News Leader

Have A 'Rib' Roaring Good Time
Here's Tips for the best Ribs

Have

Before flinging those pork ribs on the 'cue, pep up your grilling prowess by following some tips:

A Cut Above The Rest

Pork ribs are a summer grilling staple - and the perfect menu choice for a backyard barbecue. Perplexed about the different types of pork ribs in the supermarket? Pork ribs vary in size and amount of meat depending on where they come from on the hog. All pork ribs offer great barbecue possibilities, so choose ribs that you and your family will enjoy.

Spareribs - Cut from the belly or side of the hog, spareribs are the least meaty variety of pork ribs, but are big on flavor. St. Louis-style ribs are spareribs with the breastbone removed. Plan on one pound per serving.

Pork Back Ribs - Also called "baby" back ribs, because the rib bones, cut from the blade and center section of the loin, are smaller than spareribs. They are known for the "finger meat" between the bones. Back ribs are favorites because they are meatier than spareribs. Plan on one pound per person.

Country-Style - The meatiest of pork ribs, country-style ribs are cut from the rib end of the loin. Country-style ribs are often sold in individual servings rather than full racks. These ribs are perfect for big appetites with enough meat to warrant the use of a knife and fork. Plan on one-half pound per serving.

Rub It In

Dry rubs are a mixture of herbs and spices that are applied to the meat's surface and are a great alternative to "spice" up any rack of ribs. Spices with bold flavor like rosemary, cumin, coriander and cayenne work best for dry rubs. Combining with the meat's natural juices, rubs work as a "dry" marinade. Rubs can be applied just before grilling or the night before cooking. Keep ribs refrigerated until ready to grill.

Get Saucy!

Whether you prefer a sauce that's thin, tangy and vinegar-based or thick, smoky and tomato-based, barbecue sauce is a classic way to season pork ribs. For best results, brush ribs generously only during the last 30 minutes of grilling, which helps prevent burning caused by sugar-based sauces. Always prepare extra sauce and set aside in individual servings for those who like to dip their ribs while eating.

Love Them Tender...

For extra tender pork ribs, remove ribs from the grill when fully cooked and wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close and set aside for up to an hour. Unwrap ribs, cut into serving pieces and serve with sauce.

A 'Rib' Roaring Good Time

Hosting a festive backyard barbecue is all about the food and the atmosphere. To ensure a good time for everyone, consider these suggestions:

Don't be a Pest - Be prepared for bugs before they bite! Scatter citronella candles around the backyard and use mesh food covers to keep pesky pests at bay. Have bug spray on hand for you and your guests.
Celebrate in Style - Have fun with party decor! For easy and inexpensive outdoor decorations, tie balloons to a fence or flower pots, string lights in the backyard and hang colored paper lanterns. Serve food with brightly colored napkins and plates. For a Fourth of July picnic, place small American flags in potted flowers for a table centerpiece, and decorate the backyard with red, white and blue balloons and streamers.
Let the Games Begin - To keep the kids entertained at the Fourth of July celebration, try some fun Fourth-themed games. Fill red, white and blue balloons with water for a patriotic balloon toss. Have the players line up into two equal teams, spaced about two feet apart. Hand water balloons to each of the players on one side and let the toss begin. For each successful toss, each line takes one step backwards. The team left standing with the last water balloon intact wins.
Safety First - Keep your celebration safe by following these guidelines:
Keep kids at a distance from the grill and before leaving the backyard or the park for the day, be sure the fire is completely out.
Accidents can happen, so have a first-aid kit on hand for any minor cuts or scrapes.
Never put cooked meat from the grill on a plate used to carry raw meat without washing it in hot, soapy water first.

Courtesy of the National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com.

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