Here in Southern California, the weather in October is still very warm. I would argue that some of our hottest days fall in October, which is always a disappointment for this fall loving girl. I always hope for October to be cold and blustery, where I can wear my sweaters, but it’s usually 85 degrees. The nights do get chilly but in all, it’s like summer. So rather than fight it, the warm weather was the inspiration to throw a Halloween themed BBQ. I’ve come up with some fun BBQ Halloween dishes to help fill up all your ghosts and ghouls this Halloween, starting with these Rest in Pieces Ribs, which are the perfect main ‘corpse’ for our Dead Man’s Party BBQ. Enjoy!
Rest in Pieces
Make no bones about it and scare up some fun with this bone-chilling main 'corpse' for your Halloween barbeque.
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Servings: 6
Ingredients
- 2 racks baby back ribs
- dry rub
- BBQ Sauce
Dry Rub
- ½ cup brown sugar
- 2 tbsp kosher salt
- 1 tbsp chili powder
- 1 tbsp black pepper
- 1 tsp smoked paprika
BBQ Sauce
- 1 tbsp olive oil
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ⅔ cup ketchup
- ⅓ cup ginger beer (or substitute with cola)
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- ½ tsp pepper
Instructions
- Prepare dry rub by mixing all ingredients together in a small bowl.
- Prepare BBQ sauce by heating garlic powder, chili powder, smoked paprika and cumin in oil over medium heat for 30 seconds until fragrant. Add remaining ingredients and let simmer for 5 minutes and then set aside.
- Remove the thin membrane from the back of the ribs.
- Coat all sides of ribs with the dry rub and let sit for 30 minutes at room temperature.
- Wrap ribs with foil, adding 2-3 ice cubes in with the ribs. Grill indirect low heat (~300°F) for 1½- 2 hours. 10 minutes before they are done, remove the ribs from foil and brush with BBQ sauce and grill 3- 4 minutes each side to caramelize the sauce. Let rest 20 minutes before slicing.
- Plating: Brush plastic skull with BBQ sauce and arrange it with the ribs on assorted greens. I used baby arugula, pea sprouts, and enoki mushrooms. Happy Halloween!
