PLYMOUTH, Minn. -- Lunds and Byerly's are hosting its BBQ Sauce Samplin' event today, Saturday July 20th, from 11 a.m. to 3 p.m.
Thousands of pork samples, corn bread, deli chipotle pinto pasta salad, and fresh grilled corn on the cob will be available. Complimentary Pepsi products and live music will also be at the event Saturday.
Taking place at the Lunds Plymouth location visitors will get the chance to vote for their favorite sauce.
Executive chef Michael Selby shares his recipe for cola brined pork ribs with grilled broccolini and plump cherries;
- 2 racks of baby back pork ribs (2 pounds each)
- 4 tablespoons Lunds and Byerly's Northern Lights seasoning
- 1 tablespoon sea salt
- ½ cup organic tart cherry juice
- ½ cup of your favorite cola (Fentiman's Curiosity Cola is preferred)
- 2 ½ cups Lunds and Byerly's Zesty Wing Sauce (½ cup reserved for brine)
- 1 tablespoon freshly chopped garlic
- 1 pint dark red cherries (fresh)
- 2 bunches fresh broccolini
- 1 tablespoon canola oil
Begin by rubbing Northern Lights spice and salt onto ribs, ensuring spice is evenly distributed and both sides of ribs have been covered. Cut both racks in half to yield 4 pieces and place into small roasting pan meat side down.
In a separate bowl, prepare brine by mixing cherry juice, cola, wing sauce and garlic using a wire whip. Pour mixture over ribs ensuring ribs are evenly coated. Cover and refrigerate for 24 hours.
Remove from refrigeration, cover with foil and bake for 2.5 hours at 300 F. Remove from oven and reserve 2 cups of pan juices and place in small sauce pot with cherries and additional 2 cups of zesty wing sauce.
Place ribs and sauce pot directly onto grill and cook on medium heat being sure to constantly baste ribs with cherry liquid from sauce pot until ribs become dark bronze in color. Delicately toss broccolini with canola oil and place onto hottest section of grill until slightly crispy. (Please note: From the moment the ribs and sauce go onto the grill, total cook time for remaining steps is about 5 minutes.)
Cut pork into individual ribs and place 2 ribs meat side down and top with 2 pieces of broccolini. Place 2 pieces of pork meat side up onto broccolini to make a sphere shape. Continue stacking as needed and finish by pouring cherries and sauce over top.
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