Will's Block Island Ribs

Having just returned from our annual trip to lovely Block Island, I’ve come back with a few new recipes to share. I had the pleasure of cooking for all of my in-laws and their families. My experience in this arena I once again attribute to my mom, Tomi, who could never cook a small meal. There was always enough… just in case someone and their entire family “might” stop by. Some of you may be quick to judge that it doesn’t sound like your idea of a family vacation, however I do the cooking with my nephew and whoever else may be in the mood without the chore of the post dinner clean up.It just happened to be my nephew's birthday while we were there and I asked what he wanted for his birthday dinner and young William replied “ribs”. Okay then, the Aunts thought it was an odd request since we were surrounded by the Atlantic and had access to some of the most incredible seafood around. The ribs were a big hit and will be on next summer’s Block Island menu. Did I mention as a young Raiders fan I was exposed to some of THE BEST barbeque at the pre-game tailgate parties…we’re talking the 1970’s in those 55 gallon homemade barbeques… great memories. Okay back to the rib recipe.

This should feed a group of six. There might be extra ... never know who might stop by. I would serve it with a rustic or “sassy” cornbread (with jalapeños Raiders tailgate style in a huge cast iron skillet) and a tart coleslaw, made with green apples.

Will’s Block Island Ribs

- 3 racks of baby back or St. Louis Ribs with membrane removed from bone side
- 1 cup of Hoisin Sauce
- 1/2 cup of Pinot Noir plus a little extra for your glass to sip while you make the sauce
- 1 cup of water
- 1/2 cup of peach nectar
- 1/4 cup of agave nectar or honey
- 2 tbls olive oil
- Salt & Pepper
- 1 tsp of cayenne pepper

One day ahead or early the same day prep the ribs by removing the membrane on the bony side and rubbing olive oil, salt and pepper on both sides and return to the refrigerator without a cover. The dry air in the refrigerator will help develop a nice crust on the ribs. Combine the rest of the ingredients except the peach nectar and heat over a low flame do not over boil. Let simmer for 30 minutes then remove from heat and stir in peach nectar. Season to your taste. You can prep this a day ahead of time. Prep your grill, BGE ( Big Green Egg) or oven for 350 degree with indirect heat when using your BGE or charcoal or gas grill. Roast the ribs for approx 2 ½ hours. Check for doneness. Remove ribs and let cool. Slice the ribs to separate and arrange on a broiling tray (covered with foil for easier clean up) brush generously with the sauce and broil for 4 minutes in your oven with the rack on the lowest setting be careful not to burn the sauce! Serve with a not too sweet coleslaw and cornbread..watch for these two recipes next month!

Bon apetito!