Well, my plans for a pre-Memorial Day barbecue got washed out last weekend – it turned into a broiler-que instead – but now that the sun is out (and, hopefully, stays out), I’m looking forward to having a real holiday shindig.
I never know where my inspiration for a party is going to come from. Sometimes it’s an article in the media or some segment on the Today show or Oprah (jeeps, I’m gonna miss her….) but sometimes it comes from a silly misheard word, and that’s what went down a few days ago.
My clock radio jolted me out of deep snooze and the first thing I heard was someone talking about the premier party for Pirates of the Caribbean VIII (oh, it’s only #4, my mistake) at Disneyland. The radio announcer excitedly reported that Captain Jack Sparrow would be making an appearance – but – I swear I heard him say that Captain Jack Spareribs was going to be there! Now, my true brain knew that couldn’t be right, but my fantasy brain immediately took over. After all, party = barbecue = spareribs is a natural progression for me, and there it was… the inspiration for a Memorial Day party. My Pirate Picnic (arrrr, mateys) is now in the works with, you guessed it, Captain Jack Spareribs as the maindish attraction! Love it when a plan just falls in my lap…
The rest is a no-brainer: a Caribbean theme with lots of parrots, palm trees and exotic, fruity drinks; a dress code of puffy shirts, eyepatches and striped pants – and men, eyeliner is required. With a rib recipe that’s fit for Captain Jack – flashy, sassy and loaded with rum and gaarrrrrlic (hmmm, sounds like most of my friends…) I think, me hearties, it’ll be a treasure of a party!
CAPTAIN JACK SPARERIBS
4 lbs. pork spareribs – country style suggested, cut into serving size portions if desired
4 or more cloves Christopher Ranch California Garlic – crushed
Juice of one fresh lemon – preferably with the pulp
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/3 cup rum (dark rum preferred)
1/2 cup chile sauce or salsa
1 tsp. dry mustard
1 dash ground black pepper
In a bowl, blend all ingredients except ribs. Place ribs in a covered pan or zip lock bags and add half the marinade. Store at room temperature for at least 1 hour or refrigerate overnight. Refrigerate leftover marinade. Cooking instructions: place ribs with marinade in a baking pan and cover tightly with foil. Bake at 350º for 1 1/2 hours. Prepare grill for medium heat. Brush or spray grate with oil to prevent sticking. Place ribs on grill and cook for about 45 minutes (more or less), turning and basting with leftover marinade at intervals.