Celebrating 250 Years of Independence

Growing up there are certain things you just take for granted without much thought to sentimental meaning. The 4th of July meant back yard barbecues, fireworks and running about with sparklers in our hands.

Independence was a gimme. Sure, we were taught about the war of Independence, and celebrated George Washington’s birthday (back before it was reinvented as Presidents Day), but those of us born in America really didn’t understand the meaning of freedom, or the price.

The older we get, the more sentimental we become. I remember when we celebrated our 200th Birthday as a nation. Back then, in 1976, our country was a lot more united. Politics has always been political, but for the most part we really didn’t care if you were a Democrat or a Republican, you were still an American. Wouldn’t it be great if we could put our differences aside for a change? It’s our Nation’s Birthday!

Honestly, I never thought I’d be celebrating our 250th Birthday. Not because I didn’t think the American dream would last this long, but because 50 years was a long, long time in the future from 1976. I’d be older than dirt by then.

Yet here we are, honoring our Nation on this very special day. Two-Hundred-and-Fifty years – wow! It fills my heart with such pride. And rightfully so. I hope the French love France with everything they’ve got, and the same for the English, the Irish, and all the rest. I think pride in our nation should be no different than pride in our community. There is pride, and then there is arrogance. Arrogance requires us to have an inflated sense of importance. Well guess what – every man, woman and child is important. Every person counts. I love my country, warts and all. And I’m proud of feeling that way. I can be a proud American without making others feel inferior. If you are proud of your heritage, I’m happy for you. That’s the way it should be.

So Happy Birthday America – may your Red, White and Blue continue to waive.

---

Saint Louis Mopped Ribs
The Red-Red Rub
2 tablespoons Smoked Paprika
2 tablespoons Kosher Salt
3 tablespoons Brown Sugar
2 tablespoons Garlic Powder
4 tablespoons Onion Powder
2 tablespoons Red Chili Powder
1/2 tablespoon Black Pepper
1 teaspoon Cumin
Cayenne Pepper to taste

Place all the spices into a bowl. Rub spices together between your fingertips until well blended. Set aside until ready to use.

Note: The rub can be created in advance, stored in a spice container, labeled and stored until ready to use.

The Mopping Sauce
1/2 cup White Vinegar
1/4 cup Beef Stock
1 tablespoon Vegetable Oil
1 tablespoon Worcestershire Sauce
4 tablespoons Jack Daniels Barbecue Sauce
4 tablespoons Brown Sugar
Cholula Hot Sauce or other Pepper Sauce such as Tabasco
Pinch Cayenne Pepper for even more heat

In a saucepan over medium-high heat bring white vinegar, stock, oil and Worcestershire sauce to a boil. Lower heat to a simmer, add barbecue sauce, brown sugar and Pepper Sauce, whisk to blend. Taste, adjust as desired.

Remove from heat, let cool to room temperature.

Note: The Mopping Sauce can be made in advance. Cover, refrigerate until ready to use.

Saint Louis Ribs
1 or 2 racks Saint Louis Pork Ribs
Liquid Smoke for steaming
Favorite Barbecue Sauce for serving

Several house before cooking, prepare the ribs. First remove the silver membrane along the back of the ribs. Next rub the ribs all over with the rub. Wrap racks tightly in plastic wrap and let them come to room temperature.

Heat oven to 300-degrees. Fill a broiler pan with water about half-way full. Add 3 tablespoons Liquid Smoke (or more as desired) to the water. Place the broiler pan rack over the smoky water. Position the ribs over the slits. Cover tightly with foil, place in the oven to slow-steam-smoke for about 2-1/2 hours undisturbed. (Not yet falling off the bone, but close).

Note: Once the ribs are steamed, they can be wrapped in foil and packed away for transport to a nearby park or barbecue site to be finished.

Lightly oil grate for a grill. Heat grill to medium-high heat. Once hot, place ribs on the grill and sear, turning a few times.

Once nicely seared, give the ribs a first mopping with a nice, thick coat of the mop sauce. Let cook until the sauce begins to caramelize, the turn, mop again. Once caramelized, turn and mop one last time. Pull the ribs from the grill, tent to rest for a few minutes.

Serve mopped ribs with your favorite barbecue sauce, mopping sauce or a combination of both. Serve up these ribs with nearly home-made Southern Baked Beans and sweet, buttery corn on the cob.

---

Doctored Southern Pit Baked Beans
4 slices Bacon
1/2 medium Yellow Onion
2 (22 oz) cans Bush’s Southern Pit Baked Beans

Dice bacon, then fry it up in a cast iron skillet until almost crisp. While the bacon is cooking, cut the onion from root to tip. Reserve half for another purpose, peel and dice remaining half.

Once the bacon is fried, remove with a slotted spoon to drain on paper towels. Cook onions in bacon drippings until almost tender, about 6 or 7 minutes over medium heat.

Heat oven to 400 degrees. Empty cans of beans into a casserole dish or large foil pan.

Pour onions, with bacon drippings, into the beans. Scatter bacon over the top of the beans. Cover tightly with foil, place in the heated oven.

Let the beans bake for 35 to 40 minutes for flavors to blend. Stir just before serving

---

Sweet Cob Corn
4 ears fresh Corn
2 tablespoons Sugar
6 tablespoons Butter, divided
Kosher Salt to taste

Fill a large pot with cold water. There should be enough water to cover the corn. Bring water in the large pot to a boil.

Peel off husks, clean to remove all the corn silk from the kernels. Trim the ends, set aside until water comes to a boil.

Add sugar and 2 tablespoons butter to the boiling water. Carefully drop the corn into the water. Reduce heat to medium, cover pot with a lid and slow-boil for 10 minutes.

Using kitchen tongs, remove the corn from the pot and place on a platter. Serve with remaining soft butter and salt as desired.

---

What I like most about this particular rib recipe is that I can start it at home, then finish it anywhere there’s a grill – the park, the lake or pool side at my sister’s house. Nothing pleases me more than to look around and see a bunch of empty (but messy) plates at the end of a meal. That’s all the praise I need.

---

The LORD himself will give his benefits;
our land shall yield its increase.
Justice shall walk before him,
and salvation, along the way of his steps.