Skip to main content

#SundaySupper: Salt of the Earth Ribs {Man Food}

"Sharing recipes for food that men love to eat." That was what was written about this week's #SundaySupper event. Okay. Given that I am a permanent resident in Testosterone Land - surrounded by my husband and our two sons - I merely mentioned it and was greeted with a unanimous chant of "MEAT! MEAT! MEAT!" Fine. Before I get to my recipe, meet my crew. The two little ones, don't quite qualify as "men" yet. Though our eldest son just left youth size shoes...and youth size shoe prices. Oye.

But I'm definitely in the minority in my household.

This is J - my Grill Master. Not much to say about that. I hand him raw meat, he does something with fire, and it comes back cooked to perfection.

This is R - my Precise Kitchen Elf. He derives much culinary inspiration from his favorite cookbook: The Hungry Scientist.

This is D - my Enthusiastic Kitchen Elf. You've seen him before in my #SundaySupper posts; he massaged the kale for our Kale-Had-a-Hard-Day Salad. Here he is candying rose petals for our friend's birthday cake, Persian Love Cake with Saffron Frosting.

I thought about what I wish for my mini-boys as they grow into men: What do I hope that they become? Besides intrepid eaters and competent cooks, I want them to be devoted, loyal, earnest, and honest. I hope that they add value to the lives of others. Salt of the Earth. That's what I want for my boys to be.

In that spirit, here are my Salt of the Earth Ribs - food that my boys love to eat. And I finally got to use the Grains of Paradise I've had squirreled away for a few months. One caveat: this is not a fast recipe. It's best done on a weekend when you have nothing else to do because you'll be babysitting these ribs in the oven for an entire afternoon.

Salt of the Earth Rub
  • 1 C organic coconut sugar 
  • 2 T pimentón (smoked Spanish paprika)
  • 1 t Grains of Paradise
  • 1 t ground cumin
  • 1/2 t paprika
  • dash of ground coriander
  • dash of ground cardamom
  • freshly ground sea salt
  • freshly ground pepper

Saison-Spiked Black Garlic Barbeque Sauce*
  • 1/2 C organic ketchup (Nothing but tomato sauce and sugar, please. Skip any ketchups with high fructose corn syrup!)
  • 2 T Saison (I used Hennepin by Brewery Ommegang)
  • 1 t minced black garlic
  • 1 t vinegar (use whatever vinegar you have on-hand)
*Just a note - for this recipe, the sauce is a light glaze. It's not a sloppy mess.

For the barbeque sauce: Whisk all of the ingredients together and season to taste. Adjust, as needed - more water if it's too thick, more vinegar if it's too sweet, etc. This is a highly subjective process. Set aside.

For the ribs: the night before, or first thing in the morning, prepare the rub. Crush the grains of paradise with a mortar and pestle.

Combine all ingredients, and mix thoroughly until well blended. Remove the ribs from their packaging.  Rinse and pat them dry. With your hands, pat the rub onto both sides of the ribs, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving them for 8 hours.

Right before you want to cook them, preheat the oven to 225 degrees. While the oven heats, take the ribs out of the refrigerator to warm up.

To roast, wrap the ribs in aluminum foil and place them - meat side up - on a sheet pan and put them in the preheated oven.  Roast for 2 hours. Reduce the heat to 180 degrees. Cook for another 2 hours. The longer you cook them, the more tender they will be. 

Gently unwrap the ribs and paint them with a thin coat of barbeque sauce. Thin. Remember? Not a lot of sauce for these, please. Return them to the oven - 400 degrees - for 10 minutes or so. The sauce will begin to char.

Remove the ribs from the oven, place them on a cutting board, and chop them into individual servings (the meat should almost be falling off the bone at this point, so this will be easy).  Serve with more barbecue sauce and loads of napkins because eating ribs is a messy endeavor. Enjoy!

Here's the rest of the food-men-love-to-eat from the #SundaySupper crew...

Manly Starters:
Manly Mains:
Manly Desserts:
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. 

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. 


  1. lol I am a mom of boys and I can sooo relate to all of the above. What adorable elves! These ribs sound amazing. This is a meal my boys (hubs too) would absolutely love!

  2. I have two bigger boys and boy can they eat! They'd love your slow cooked, fall off the bones ribs!

  3. That rub sounds many great flavors!

  4. Lovely looking ribs, great recipe, real man food!!!

  5. I love your salt rub and these look simply ah-mazing.

  6. Looks like you are well on your way to raising the good men you hope your sons both become, Camilla. And those ribs look fabulous!

  7. Lovely recipe. That picture of your husband carrying the BBQ pit made me laugh. Men and their toys! Thanks for the recipe.

  8. Wow! Your ribs look fantastic. And I love the rub!

  9. Your boys are adorable and the ribs looks delicious!! pinned!

  10. Now these are some very good looking ribs, I can't wait for my daughter to be a bit older so she can help out in the kitchen. Well I say help out, she already loves helping out but a 3 year old helping is not really very helpful. :)

  11. This is such a lovely post. "I want them to be devoted, loyal, earnest, and honest. I hope that they add value to the lives of others. Salt of the Earth. That's what I want for my boys to be" <-- I loved these lines so much. I'm sure that you're putting your boys on the right path. I also love that you have them helping you out in the kitchen. Not only will they pick up culinary skills but the togetherness time is priceless. These ribs look and sound fantastic. I wish I had a giant platter of them in front of me right now!

  12. What an interesting combination of spices in your rub, coconut sugar and paprika!

  13. I love your spice rub and our family is always crazy about ribs! Great combo!

  14. What a sweet post about the guys in your life. How great your husband handles all the grilling for you and even greater how your boys love to help in the kitchen.

  15. What a handsome group of men you have in your life! These ribs sound amazing too!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur