You don’t have to live in the great state of Texas to appreciate some smokin’ hot barbecue. Nor do you have to know how to play a “walking bass” to get your heels tapping to some soul moving Memphis Blues. Why shoot, you don’t even have to have visited Bell’s Brewery in Kalamazoo, Michigan to enjoy the taste of a summery Oberon…

…All you have to do is stop on by to one of The Henry Ford’s great summer traditions: Blues, Brews & Barbecue, a Local Roots Dining Event, on Thursday, August 11. This ticketed event draws a diverse crowd of folks – from Blues fans to beer connoisseurs – all decked out in their comfortable summer casual clothes. It’s a relaxed affair where food is served strolling style so you can mingle and roam, enjoying a great selection of barbecue and beer pairings.

And just to tease you into saying yes, you’ll make it, we’ve shared the recipe for one of the highlights on the menu – our culinary teams very own Faygo Glazed Baby Back Ribs. Sure you can make this at home and probably get great results, but we hope you’ll take our word when we say it’ll taste so much better with some live Blues and frosty brews! Spots are going fast, call 313.982.6001 to make your reservation.

Faygo Glazed Baby Back Ribs
Prep: 30 minutes plus marinating
Grill: 1½ hours • Serves: 8

Ribs
4 garlic cloves, crushed with press
3 tablespoons granulated sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
4 teaspoons chili powder
½ teaspoon ground black pepper
¼ teaspoon allspice
8 pounds baby back pork ribs

Awesome FAYGO Glaze
3 bottles (12 ounces each) FAYGO root beer
1 small diced yellow onion
4 sprigs fresh thyme
½ teaspoon dry mustard

Prepare Ribs: In small bowl, whisk together garlic, sugar, dry mustard, salt, chili powder, pepper and allspice. Peel skin from bone side of each rib slab*. Place rib slabs on rimmed baking pans. Coat all sides of ribs with rub; cover and refrigerate 2 hours or, even better, overnight.

Awesome FAYGO Glaze
In a heavy non-reactive sauce pan reduce FAYGO root beer and remaining items on medium until it becomes a glaze consistency. This will take some time so don’t be in a hurry. This is the part when all of the great flavor and sweetness come together in harmony.

Prepare outdoor grill for direct grilling over medium heat. Place ribs on hot grill rack. Cover grill and cook 1½ to 2 hours or until ribs are
tender and meat easily pulls away from bone, turning every 20 minutes. If ribs begin to burn with all burners on medium, reduce heat to low & turn off 1 of the burners. When ready to serve brush ribs generously with FAYGO glaze and serve.

*Chef’s Tip
Rubbing meats with herbs and spices adds flavor,
creates a crispy crust and tenderizes the meat.
Removing the thin layer of skin on the underside
of the ribs prior to applying a rub allows the rub
to penetrate the meat. To peel skin from ribs, turn
the ribs bone-side-up. With a sharp paring knife,
carefully lift up the edge of the skin from a corner of
the slab. Work your fingers between the skin and rib
meat to loosen the skin. Grab the skin with a paper
towel and pull the skin across the slab to remove