Dutch ribs for lunch

by Evans Yonson

Barcelona – I went to Amsterdam to meet up with my international travel buddies, Aaron and Ben. I arrived earlier and waited for them near our hotel right in the heart of this famous Dutch city. While waiting for them, I chanced upon this restaurant that was offering an eat-all-you can baby back ribs lunch. I thought all along that it was sex, drugs and rock and roll that Amsterdam has to offer to its “hungry” tourists. But then I realized that Amsterdam after all has the answers to every human being’s cravings -food, sex, booze, drugs, arts, culture, religion, and everything imaginable to the human mind. My travel buddies and I made the perfect decision of going to Amsterdam after all. We had our fill of the museums and the canals, the sex part (of course), and certainly, the food. At every chance of taking something, we would consume anything at our hearts and stomachs delight. What I love the most is the baby back ribs with apple and BBQ sauce prepared by this restaurant. The meal is simply an epicurean delight.

With travel buddies, Aaron and Ben. Amsterdam, 2010.


4 cups barbeque sauce

4 cups applesauce

4 pounds baby back pork ribs

salt and black pepper to taste

cayenne pepper to taste

garlic powder to taste


Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.

Preheat grill for high heat.

Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Serve with rice (optional).