Ribs. Ribs. Ribs…and Onion Rings!

Iconic must-haves on the Fourth of July.

Whether Kansas City-style or Memphis-style

or artisan style infused with rubs and bourbon and sweetness.

The Menu Shoppe has it covered…great tips for great menus.

Holiday menu promotions with our LED Board or Chalkboard or Table Tent Collection.

Or maybe develop a specialty sauce named for your restaurant or region.

Develop other go-withs or small plates or cocktail menus highlighting community favorites.

Cheering the July 4 holiday with some classic favorites…

Kansas City-style Ribs

by the National Pork Board

“Developed by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces Cookbook.”

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard

1 cup barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat

gently before using). Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine) they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

porkbeinspired.com/RecipeDetail/1535/Kansas_City_Style_Pork_Back_Ribs

…and then pair with…

Kansas City Onion Rings

4 large yellow onions, peeled

4 1/4 cups flour

1 cup cornmeal

3/4 cup cornstarch

1/3 cup baking powder

2 tbsp dried parsley

2 tbsp. seasoned salt

1 cup milk

1 cup buttermilk

vegetable oil for frying

Cut onions crosswise into 1-inch thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness. To make dry batter, mix together 2 1⁄4

cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

Pour enough oil into a cast-iron pot to come to a depth of 3″. Heat over medium-high heat to 325°F–350°F. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk and buttermilk. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.

saveur.com/article/Recipes/Onion-Rings

As for Memphis-style ribs…the rub is the magic

Memphis-style Ribs

2 teaspoons black peppercorns

2 teaspoons yellow mustard seeds

1 teaspoon cumin seeds

3 tablespoons paprika

2 tablespoons brown sugar

2 teaspoons kosher salt

1 teaspoon celery seeds

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 racks pork spareribs (about 6 pounds), membrane removed

1/2 cup apple cider vinegar

1/4 cup yellow mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons vegetable oil

Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together

vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.

NOTE: The dry rub can be stored in an airtight container for up to 3 months.

bonappetit.com/recipes/2011/06/memphis-style-ribs

…and if not for July 4…this is perfect for Labor Day

Brown Sugar and Bourbon Ribs

Basting Sauce:

1/2 cup (packed) golden brown sugar

1/2 cup apple butter

1/4 cup bourbon whiskey

1/4 cup apple cider vinegar

3 tablespoons apple cider

2 tablespoons Dijon mustard

Ribs:

1 tablespoon coarse kosher salt

1 tablespoon (packed) golden brown sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons dried thyme

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

two 2 pound racks baby back pork ribs

1 large onion, sliced

1 cinnamon stick, broken in half

6 thin rounds peeled fresh ginger

1 1/4 cups apple cider

For the basting sauce:

Whisk all ingredients in medium bowl to blend.

For the ribs:

Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan.

Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce.