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Butcher’s block - July 2, 2014

Fire up the grill, pour the margaritas, pull out the lawn chairs; it’s 4th of July! The food, fireworks, time with family and friends, all wouldn’t be possible without those brave men and women however who gave their lives to ensure such freedoms. So while enjoying your day, take a moment to remember those who are no longer with their families to celebrate in this day, or are currently serving in our armed forces ensuring this day has future cause for celebration. Have a Happy 4th of July!

Sweet and Spicy Baby Back Ribs

3 slabs of baby back ribs

2 tablespoons ground ginger

1 teaspoon salt

1 teaspoon fresh ground pepper

1/2 teaspoon crushed red pepper

2 limes halved

Sweet and Spicy Sauce

2 – 10 oz. bottles sweet chili sauce

2 cups ketchup

1/3 cup packed brown sugar

1 teaspoon ginger

1 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

Combine all sauce ingredients into medium saucepan, and bring to boil. Reduce heat, and let simmer 30 minutes. Combine ginger, salt, pepper, and red pepper into a small bowl. Remove ribs from packaging and pat dry with a paper towel. If desired remove the membrane from the back of the ribs with a knife. This, I believe, makes them more tender. Rub ribs with ginger mixture, evenly coating all sides of the ribs. Wrap ribs tightly with plastic wrap and place in a 9x13 baking dish seal and cover and refrigerate for 8 hours or overnight. Remove ribs allowing them to set at room temperature approximately 30 minutes before grilling. Light one side of grill, heating to high heat. Leave other side of grill unlit. Stack ribs over unlit side one on top of the other. Grill covered with lid, approximately 40 minutes. Reposition ribs where those on bottom and those are now on top, close lid and grill approximately 40 more minutes. Reposition ribs once again moving bottom ribs to top, and grill 40 more minutes. Lower grill temp top medium heat, and unstack ribs on unlit side of grill. Lay side by side and slather with Sweet and Spicy BBQ Sauce, and grill 30 more minutes. Remove from heat and let stand 10 minutes before serving. Serve with remaining sauce.

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