This is a sponsored conversation written by me on behalf of 7UP®. The opinions and text are all mine.
Tender, fall-off-the bone ribs are marinated in a sweet and citrusy sauce with 7UP for an irresistible meal!
“There’s nothing new under the sun,” and “It’s all been said before” are common tropes in any creative industry – and the culinary world is scarcely any different. Innovation, after all, is scarcely a quantifiable commodity, especially given the less than certain origin of creativity. “There is no predicting when the muse shall visit,” as the saying goes. “All I can do is prepare her a place, and await her presence.”
Whether in a Michelin-star kitchen, or at home, the desire to impress one’s guests often lies in the ability to prepare them something new, or at the very least an unfamiliar take on something familiar.
For example, my brother had invited himself over for dinner the other night along with his family, and I had just finished draining that proverbial ‘well’ of creativity producing a line content for my site, which left me searching for something to make. It was that strange tired sensation where everything feels somewhat drably familiar, and nothing is exciting. Put simply, I felt like I had already made ‘everything,’ and so ‘nothing’ seemed satisfactory. “To the baker, no cake remains sweet,” as a professor of mine once quipped.
Feeling quite defeated, and for no real reason at all, I found myself thinking back to past years with the family. For some reason, I thought of Fourth of July barbeques on the water, and watching fireworks displays from across the bay. Imagine a balmy summer night, loud music, a plate of fire grilled ribs, and a tall 7UP with a twist of lime.
Now, I will admit right here that there are certain things one never quite ‘grows out of.’ You see, despite the wine pairings I have here on the site, and despite how I would be the first to suggest a hardy Sagrantino or a simple Cabernet with anything barbecued, my favorite pairing for fall-off-the-bone ribs is still a tall 7UP with a twist of lime.
While picking up supplies for this dinner party at my local Stop & Shop, that I decided to put those memories to action – the 7UP included, and that’s precisely where today’s recipe comes in.
I decided to prepare a classic tray of ‘Party Ribs’ for the dinner party with my brother and his family, except this time the 7UP would be a key ingredient – not just an accompanying beverage.
To start things off we combine crushed garlic with black pepper, soy sauce, honey, lemon, sugar and 7UP to prepare the marinade. Once that’s done, we set the ribs in a large pan, pour the marinade over them, and cover the pan with foil. For best results, let the ribs marinate overnight. Once they’re done marinating, poke some holes in the foil and bake for about forty minutes.
Living the Gourmet
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
- 6 lbs. spare ribs
- 1 head of garlic – crushed
- 1 tsp. black pepper
- 4 tbs. soy sauce
- 4 tbs. sugar
- ¼ cup honey
- 12 oz. 7UP
- Juice of 1 large lemon
- Lemon and lime wedges for garnish
- In a medium sized bowl combine the crushed garlic, lemon juice, black pepper, soy sauce, sugar, honey and 7UP and whisk together.
- Place the ribs in a large pan and pour this mixture over the ribs. Cover the pan with aluminum foil and refrigerate for at least one hour or overnight.
- Preheat Oven 350 degrees F.
- Place the ribs in a baking pan and cover with aluminum foil. Poke some holes in the foil and place in the oven.
- Bake for 30 minutes at 350 degrees; then lower the temperature to 325 degrees F. for 1 ½ hours.
- Remove the aluminum foil from the ribs and mix together ¼ cup of honey, 1 cup of 7UP, 2 tbs. soy sauce and juice of ½ lemon. Pour this mixture over the ribs and bake for another 30 – 40 minutes uncovered or until desired tenderness is achieved.
- Remove the ribs for the oven and let them rest for 5 – 10 minutes before slicing.
Now, once the ribs are done you have to let them rest for about ten minutes – they’ve been through a lot, no? Not a problem, take this time as an opportunity to sit with your guests, maybe sip a 7UP. Once the resting period is up, slice the ribs as shown below, plate, serve, and have yourself a classic Rib Party.
What are some of your favorite party recipes, or some of your favorite ways to put a new twist on an old favorite? We’d love to hear from you. For other creative ways to use 7UP, visit Stop & Shop. 7UP can also be found at Giant Landover and Giant Carlisle. Also, for 7UP coupons check out the New Flavors edition of Savory Magazine, which runs until March 30th to save $1 on 7UP 2-Liter bottles.
Enjoy with love!