You know what everything tastes better with?
A side of beans!
Which is exactly the point chef Ryan Scott made when he stopped by to share THREE scrumptious barbecue rib recipes that pair perfectly with baked beans.
"We’re working with Bush’s Beans," Ryan told our studio audience, "which is going to make things easy. Because no matter what flavors we’re working with, they’ve got a foolproof side to complete the meal."
Specifically, he added, "I’m pairing all of these with Bush’s Best Barbecue Baked Beans, which have a sweet, zesty kick!"
Get all three of his ribs recipes below!
CHIMICHURRI BEEF RIBS
Ryan uses his chimichurri for double-duty: first, as a marinade, then as a zesty sauce on the side. He says to be sure to use indirect heat when cooking the beef ribs, and not direct heat, so that the beef cooks slowly and has time for the fat to render and the beef to become tender. (#Genius.)
Watch him make it in the video above!
BRULEED ST. LOUIS-CUT PORK RIBS
This recipe works great on a charcoal grill, smoker or oven, and Ryan likes to use hickory or oak wood chips when smoking pork, as they both have a smoky flavor without overpowering the flavor of the ribs.
CHAR SIU BABY BACK RIBS
Shao hsing (Chinese rice cooking wine) and mirin (Japanese sweet rice cooking wine) give these pork ribs the signature flavor of char siu, or Chinese-style barbecue; look for both cooking wines in Asian grocery stores and food aisles. Ryan also uses red food coloring in his recipe to give the pork the red hue of classic char siu (but you can leave it out if you'd like).
And the finish? Beans, of course!
Now all we need are those summer temps. ?