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Serves 6
Every Mother’s Day, my family holds a barbecue and gives the ladies the day off. In the city, restaurants are busy with families taking mothers out, but in the country, it’s a great day for a cookout. Always on the menu were ribs, Wayne Jacob’s smoked sausage and hot sausage, chicken, baked beans, potato salad, tomato cucumber salad and garlic bread.
People are often intimidated by ribs because they do not have the patience to let them cook slowly. To help make this recipe simpler, I start with the same rub/seasoning for the ribs, baked beans and sauce and prepare the rub in advance. The night before your barbecue, soak your navy beans in water to cut down on the cooking time.
Tip: The taste of the ribs improves if the rub is applied the day before and the ribs are allowed to marinate in the flavors. While you are grilling, throw a couple pounds of sausages on the grill and baste with sauce.
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Ingredients and Directions
Rib Rub
- 2 cups brown sugar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- ½ cup Circle Z Seasoning Mix (recipe follows)
- 1 tablespoon celery salt
Combine all ingredients and store in an airtight container. Makes about 3 cups.
Beans
- 6 slices bacon, chopped (I like Wayne Jacob’s from LaPlace, Louisiana)
- 1 onion, chopped
- ¼ cup rib rub mixture
- 3 ounces tomato paste
- 1 pound navy beans, soaked overnight then drained
In a 6-quart oven-safe pot, render chopped bacon over medium heat. Add onion and sauté until translucent. Add rib rub and tomato paste, stirring constantly for about 5 minutes to allow the paste to caramelize and the spices to bloom. Add the drained beans to the pot. Stir in 3 quarts of warm water. Bring to a boil, cover the pot, and place the covered pot in a 350°F oven. Bake for 2 hours while you prepare the ribs.
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