|Bon Appetit’s Photo of its “Best Ever Ribs Recipe”.
Would that the recipe was as good as their photo.
|Adam Rapoport at the Grill
So you can imagine how pleased I was, when planning a birthday dinner for a dear friend and quite a few of his friends, when into my email box came a recipe from Bon Appetit entitled “Best-Ever Barbecued Ribs”. Not only was there a recipe, but there was a video of them being made by none other than Adam Rapoport, editor of the magazine. Adam took over from Barbara Fairchild when the latter declined to move to New York City as requested by Bon Appetit’s publisher, Conde Nast. This was just after the demise of Gourmet magazine and I thoroughly applaud Adam for lifting Bon Appetit up and including articles that could have appeared in Gourmet but most certainly did not appear in Bon Appetit in Ms. Fairchild’s day. So it was a bit of a shock when I discovered that Adam’s video instructions were completely at odds with the written recipe. I mean there were so many differences that it took a complete overhaul of the recipe. But I ended up with a spectacular version of ribs–almost accidentally– that I wanted to share with you.
The first discovery I made was that there was no way the dry rub, essential to flavoring the meat, was enough for the quantities of ribs I was cooking–especially if you followed Adam’s video instructions to use a lot of it and rub it in. Annoyingly, even doubling the quantities didn’t give me enough so I ended up making it three times before I finally had enough.
|The Ribs front and center
in the buffet
|Couldn’t resist sharing the incredible Hydrangeas
from where else but the Bridgehampton Florist
The big day arrived and I fired up the grill. Then I stood over it placing the racks of ribs on a medium-hot fire on the Weber. I basted and basted, flipped and flipped and finally took the ribs into the kitchen, cut them into manageable sized pieces and put them in the warming oven on high. Andrew and I did a taste test. We were shocked to discover how very little flavor there was to our ribs. We made a last minute decision to heat some more store-bought barbecue sauce which we pretty well insisted our guests slather on their ribs. Guess what? People absolutely adored these ribs—‘so tender’, ‘so meaty’, ‘the meatiest’, ‘wonderful barbecue sauce’ and ‘can I have some more?’. So here at last is the recipe which I have to say is for the “Best-Ever Barbecued Ribs”. No thanks to Bon Appetit. But a big shout-out to all those commenters.
measure 3 cups. Whisk in barbecue
mixture and turning frequently,