It’s been raining and a crisp 22 C/72 F here in Stockholm, summer is fading away from us, and it won’t be long before the leaves start changing colour, and I’m wearing rain boots every single day. What is it about the summer freedom that makes table time so much fun? Perhaps it’s lighter food, the kind you can pick up with your fingers, the way everything seems crunchier and not because it’s a potato chip out of a crackling bag. It’s the pop of a sugar snap pea bending in your hand, the splash of juice against your face when the knife slices watermelon, the corn that gets stuck between teeth as you sink into the cob for each bit.
Ribs have been our summer food this year. I can’t remember now how many racks we’ve roasted or eaten with others. Many. It helps that both the boys love it, and I love the silent chewing that ensues when loaded plates are first put down in front of them.
We had ribs several weeks ago at a friend’s house, and I licked my fingers and hands and tried to keep myself from eating my Baby’s food, easily the best ribs I’ve ever eaten. Perfectly cooked, flavoured and salted, not dripping with sauce or overwhelming but sticky enough to require a napkin. I had to find out how she did it. It was a dry rub, something I’m sure many of you have already tried, but I had never done. She gave me a list of her ingredients, and I played around and found a mix that work for me. These aren’t as amazing as hers, but as always, it’s an easy recipe, makes for a great family meal, and with a few weeks left of summery weather, perhaps it would suit your weekend table as well?
Dry Rub for Ribs
Inspired by Wilma
We ate these ribs with roasted potatoes with garlic, roasted asparagus and a rocket and baked nectarine salad. The salad was sweet and sour (with a lot of balsamic vinegar), the asparagus and potatoes suitably salty and the ribs a bit sweet, spicy and savoury. A wonderful combination.
2 TBSP dark brown sugar
1 tsp oregano
1 tsp smoked paprika
1 tsp cumin
1/2 tsp coriander
2 tsp sea salt
1. Mix all the ingredients together and store in a cool, dry place. You can use immediately or use some and store some, which is what I did. This should be enough for four baby back ribs.
2. To cook: I chopped five cloves of garlic for two baby back ribs and rubbed it into the meat and then rubbed the dry rub in.
3. Preheat oven to 140C /280F and once ready, put the ribs in (I put foil over my baking tray first for easier clean up at the end) and bake for two-and-a-half hours. You can also shorten the cooking time in the oven and put it on the barbecue for a smokier finish. My friend bastes with barbecue sauce, but I skipped that step for a bit less of the fiddle-with-the-oven time (Baby underfoot).