FOOD Destination Inspiration

Delight in the flavor of Memphis, New Mexico or Hawaii from the comfort of your own patio with these destination-inspired recipes.

New Mexico Back Ribs
Feat_BOX_June16_NMribs
Makes 4 servings


• 3-4 pounds pork back ribs
• 1/4 cup chili powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 2 teaspoon salt
• 1 1/2 teaspoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon cayenne (or ground red chili pepper)

In small bowl, stir together all seasoning ingredients. Rub ribs on all surfaces with seasoning rub. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 F).

These ribs give new meaning to “hot off the grill.” The dry rub of seasonings give these ribs a savory and slightly incendiary mix of flavor. Serve with rice, fry bread, fried summer squash, and a creamy flan for dessert.

Memphis Dry Ribs
Feat_BOX_June16_NMribs
Makes 4 servings


• 4 pounds pork back ribs or meaty spareribs
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 3/4 teaspoon celery salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon pepper
• 3 cups wood chips (use hickory or oak chips for the best flavor)

Cut the ribs into four portions. Place ribs in a shallow dish. In a small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours.

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan.

Sprinkle half of the drained wood chips over the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.

Note: For gas grills, preheat and then turn on any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Complete the meal with corn on the cob, coleslaw and fresh baked cornbread with honeyed butter.

Slow Cooker Hawaiian-Style Ribs
Feat_BOX_June16_NMribs
Makes 6 four-rib servings


• 2 racks pork back ribs (2 1/2 to 3 pounds each) cut into 3- or 4-rib sections
• 2 cups hoisin sauce
• 1 cup pineapple juice
• 3 tablespoons fresh ginger root, grated
• 3 tablespoons sesame oil
• 3 scallions, green only, thinly sliced (optional)
• 1 1/2 teaspoons sesame seeds, toasted (optional)

In a medium bowl, combine the hoisin sauce, pineapple juice, ginger, and sesame oil. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Cover and cook on low for 5 to 6 hours or on high for 3 1/2 to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator.

About 1/2 hour before the ribs are done, remove the sauce from the refrigerator to bring it to room temperature. Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with the scallions and sesame seeds, if using. Serve the rest of the remaining sauce at the table.

Serve these ribs in the Hawaiian plate lunch style with a scoop of white rice, macaroni salad or slaw on the side. They’d also be good alongside a simple carrot salad or a few slices of grilled pineapple.


Print pagePDF pageEmail page
Similar articles
0 1039