Buck’s American has a way with those ribs

Published 9:00 pm Tuesday, March 23, 2004

Telling me about a recent rib experience he’d had at Buck’s American Cafe in Everett, Rick Blewett darned near broke into song and dance .

Formerly what he describes as a "take ‘em or leave ‘em" rib kind of guy, he surprised even himself, ordering them on a whim because they "just sounded good" that particular evening. And yowsa, mama, a whole new food priority was born.

These little baby-back beauties, he says, were awesome. Not tough, but melt-in-your-mouth tender. And not dry, either, but moist and sauced to absolute perfection. Best ribs he’s ever eaten, bar none. Totally, utterly delicious.

And now, when time and tide and all of those other considerations and circumstances keep us from doing exactly what we want — in this case, making a dash to Buck’s once or twice a day for more ribs — Blewett’s champing at the bit to give them a try at home.

Happily, he (and we) can do just that. Once again, James Abbott shares with us the secret for one of his specialties, this time:

Buck’s American Cafe baby back ribs

1/4cup kosher salt

In a small mixing bowl, stir together the kosher salt, paprika, sugar, hickory smoke flavoring, celery salt and white pepper, mixing well. Rub ribs with this mixture and place in a large roasting pan. In a large mixing bowl, stir together the water and barbecue sauce, pour over the ribs, cover with aluminum foil and bake at 250 degrees about 2 1/2 to 3 hours. Check ribs after 2 1/2 hours — they make take longer. Pull ribs when very tender.

Cool down until ready to grill. To finish the ribs, throw them on the grill and slap on some more barbecue sauce. Makes 10 pounds.

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