• Capital: Washington D.C.
• Population: about 321 million
• Area: 3 796 742 km²
• Currency: US dollars

For my American recipe I made another staple American food: Barbecue! Some delicious barbecued ribs, rubbed with a dry rub and with a homemade barbecue sauce. Alongside the ribs, some mac and cheese and some cornbread. Here are all the recipes!

Barbecued ribs with BBQ sauce

Ingredients:

For the BBQ sauce:

• 2 cups ketchup
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 tablespoon dijon mustard
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon cayenne

For the ribs

• 2 pound of spare ribs
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper

Directions:

First easy step is to measure out all the ingredients so you are ready to cook.

After that, in a saucepan mix all the ingredients for the barbecue sauce and bring to a simmer. Let simmer for 20 minutes stirring occasionally. After 20 minutes the sauce is done. You just need to let it cool in the fridge to use.

While the barbecue sauce is simmering. Mix all the ingredients for the ribs to make a dry rub. Generously rub the ribs until they are fully coated with it.

Set a cooling rack on top of a cookie sheet and put the ribs on it. Put the oven on broil. When the oven is hot, put in the ribs for 5 minutes. The sugar in the rub should start lightly bubbling.

Reduce the heat of the oven to 300F and let cook for 1 hour.

After 1 hour, cover the ribs with aluminum foil and cook for an additional hour.

After an additional hour cooking under the foil, take the ribs out of the oven and generously brush them with barbecue sauce. Once they are nicely covered with the sauce, put the ribs back in the oven covered with aluminum foil for an additional 30 minutes.

Take the ribs out and let them rest for 10 minutes. After resting, cut them between in between the bones and serve with some sides (mac and cheese and cornbread recipe follows).

Mac and cheese

Ingredients:

• 1 pound package of elbow macaroni
• 8 ounces package of extra sharp cheddar
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon thyme
• 2 dashes Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/3 cup breadcrumbs
• 1 tablespoon butter

Directions:

Measure all the ingredients and grate the entire 8 ounces of cheddar.

In a saucepan, melt 3 tablespoons butter on medium high heat. Once the butter is melted, add the flour, nutmeg, thyme and cook for about a minute.

Add 1 cup of milk and quickly stir with a whisk. Once there is no more lumps, add the other 2 cups of milk and cook for 8 minutes.

The sauce with become thicker. Turn of the heat and add half the cheese. Stir it in until it is fully incorporated and then add the second half and repeat.

Add a couple dashes of Worcestershire sauce, a tablespoon of dijon mustard, salt and pepper to taste.

Cook the elbow macaroni as indicated on the package in salted water.

Once the macaroni are cooked. Put them in a large baking dish and pour the cheese sauce on top.

In a small bowl, melt the butter and mix it with the breadcrumbs. Put the breadcrumbs on top of the macaroni and cheese sauce and cook in the oven on 400F for about 20 minutes. You want the top of the dish to become golden brown.

Cornbread

Ingredients:

• 1 cup flour
• 1 cup cornmeal
• 2 teaspoons baking powder
•  1 teaspoon baking soda
• 1 pinch of salt
• 1 cup buttermilk
• 1/3 cup butter
• 2 tablespoons maple syrup
• 2 eggs

Directions:

Pre heat the oven at 400F.

In a large bowl put the flour, cornmeal, baking powder, baking soda and salt. Mix all together. In an other bowl, melt 1/3 cup butter and mix it with the buttermilk, the maple syrup and the 2 eggs.

Combine the liquid and dry ingredients and mix the batter until it is homogeneous.

In a cast iron skillet, melt 1 additional tablespoon of butter on medium high heat. Once the butter is melted, pour the batter in the cast iron and put it in the oven.

Cook for 15 to 20 minutes or until a knife comes out clean when you poke it in the center of the cornbread.

Bon appetit!