Fourth of July barbecue & Martha's BBQ Ribs

Independence Day makes me want to have an old fashioned barbecue every year, complete with a pool or beach party, oh wait, I don't have a beach or a pool, nonetheless, it makes me want to have a party. This year we are going to my mom's in Bayfield, WI for "the 4th". We are excited because my mom has described it as this wonderful small town celebration. We will begin with a parade on Madeline Island then come home to bbq ribs and have potato salad and corn on the cob. Then downtown to the shores of Gitchigumee (Lake Superior) for an old fashioned celebration complete with fireworks. I have the BEST recipe for BBQ ribs I got last year from Martha Stewart online. They are fairly easy and SO delicious. I made them for Al and my annual camping trip with friends and I made the ribs ahead of time and froze them with some of the cooking liquid and they thawed gradually as we camped and we grilled them for our meal. They turned out most fabulous.

I usually cut the recipe in half, just because we have not had the opportunity to serve ribs to 12 people. 6 racks is a lot of ribs!! I always get my ribs at Costco because they have them packaged in 3 rack sets. Perfecto!

Barbecued Baby-Back Ribs

Serves 12
6 racks baby-back ribs
4 stalks celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic, halved
Coarse salt and freshly ground pepper
Your favorite BBQ sauce

Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.