Since the 1970s, barbecue has emerged as the national cuisine of the United States, though grilling is certainly an ancient technique and a rustic art. Whether you are grilling outdoors over charcoal or a rotating spit, or indoors using an electric grill or oven, you are engaging in the tradition of grilling. Certain regions have elevated barbecue to an art form and turned this cuisine into a true specialty.
For this menu, we’re featuring mouthwatering ribs, rubs, sauces, and sides from a few of the more prolific barbecue regions, sure to please no matter where you hail from. Pork ribs are a religion in these areas, so it’s befitting that two styles of ribs will take center stage—“dry” Memphis-style baby backs and “wet” Kansas City-style spareribs. I used to prepare only the wet version until I moved to Memphis and discovered the local favorite, dry ribs. Now I have so much trouble deciding that I feel compelled to prepare both.
Most of us do not have smokers in the backyard for preparing ribs like the pros, so my rib recipe was created with the home cook in mind. The secret is “slow and low,” meaning very slow cooking in the oven at a very low temperature. This method will yield the tenderest ribs you have ever tasted.
A friend introduced me to her family recipe for coleslaw, which comes from her “Mamaw” in East Tennessee. It’s a simple, delicious, straightforward recipe—with the exception of the sawed-off soup can she uses to cut the cabbage. Not required, but it certainly is fun. If you’ve never tried collard greens, now is your chance toundertake a truly decadent recipe. They may be greens, but this Southern-style recipe is certainly not low in fat. Top off this meal with some chewy pecan brownies, the perfect match for the flavors of these regional barbecue recipes.
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