Southwestern Heat (With a Side of Okra)

It’s NBA Western Conference Finals time!

In a little under 3 hours, this week will kick off with the NBA Western Conference Finals between Oklahoma City and San Antonio Texas. (This comes on the heels of last night’s slam bam thank you m’aam wolloping of the Miami Heat by the Indiana Pacers in the Eastern Conference Finals).

Here’s why I’m excited about the Western Conference Finals: One, the matchup is pretty stellar — both teams have huge stars, such as Kevin Durant, who will hopefully continue his 25-point-streak he’s set in 12 of the last 13 Playoff games; that said, the Thunder are playing without Serge Ibaka, who’s out with a sprained calf — but Nick Collison has stepped it up and is one to watch. Two, both OKC and San Antonio are great food cities! San Antonio has some great fans and nothing brings Texans together like some delicious Texan favorites (with a sprinkle of Southern, Mexican and Western flavors in there for good measure).

So as you gear up for tonight’s game or other games this week, why not rustle up some solid BBQ a side of deep-fried okra? Mouth-watering, fall-of-the-bone, slow smoked beef brisket or slow cooked ribs are a Texan favorite and this super easy recipe is a great if you are at all timid of the barbeque or grill.

Barbeque Baby Back Ribs

Ingredients
• 2 pounds pork baby back ribs
• ½ cup brown sugar
• 2 tablespoons organic ketchup
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dark rum
• ¼ cup chili sauce
• 1 clove garlic, finely minced
• ½ teaspoon dry mustard
• ½ teaspoon ground black pepper

Preparation

Preheat oven to 350 degrees F (175 degrees C).

Cut the baby back ribs into the serving size you prefer and then wrap in two layers of tin foil. Bake in a baking or roasting dish/pan for 1 1/2 hours.

Once cooked, unwrap your ribs and drain the drippings. (Tip: You can freeze the drippings to use later as a broth or in soups!) Place the ribs in a large roasting pan.

In a bowl, mix together the brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper. This is your marinade!

Coat the ribs with sauce and marinate at room temperature for 1 hour, or if you have time you can even refrigerate them and let ’em get all yummy overnight.

Preheat your grill (medium heat).

Brush grill grate with oil. Place the ribs on the grill and cook for 30 minutes, basting with the marinade.

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Fried okra, although not one of the healthiest things to put into your mouth, is just one of those southern recipes that you have to have at least once! Why not indulge as an accompaniment to your succulent ribs? (And then maybe add a kale salad and you’ve returning your meal to the redeeming category…kind of).

Deep Fried Okra

Ingredients
• 10 okras sliced in ¼ inch pieces
• 1 egg beaten
• 1 cup cornmeal
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1/3 cup vegetable oil

Preparation

Soak the okra in the egg in a small bowl for 5–10 minutes.

In a medium bowl, combine the cornmeal, salt, and pepper.

Heat your oil in a large skillet over medium-high heat.

Submerge the okra in the cornmeal batter, coating evenly. Then place the okra in the hot oil; stir continuously. Reduce heat to medium when the okra first starts to brown, and cook until golden. Drain on paper towels.

Serve on a platter with the baby back ribs and enjoy!