The culinary identity of Martha's Vineyard comes from its farms and fisheries. Farms with acres of vegetable fields, creameries with the happiest cows you'll ever meet; sheep and goats grazing on hillsides with sweeping ocean views, and meat farmed with such sustainable and ethical processes that it might even get a vegetarian to question their views. The ribs came from Beetlebung Farm with one half glazed with my wet rub recipe and the other half with my brother's dry rub as a family dinner experiment of sorts. We covered the sea bass with the same rub as the ribs. The fish was caught just off the coast of the island that very morning by our neighbor who gifted it to us along with our daily egg pickup. Paired with boiled corn from the farmers market and a simple salad of beets and yoghurt. 

Wet Rub Rib Rub

Ingredients

1 cup ketchup

6 tablespoons brown sugar

2 tablespoons white vinegar

3-4 tablespoons red wine

1 tablespoons soy sauce

1 tablespoon miri/sweetened sake

1 tablespoon mustard

1 tablespoon worcestershire sauce

3 teaspoon garlic powder

3 teaspoons onion powder

1 teaspoon ground pepper

1 teaspoon salt

Recipe

Combine all ingredients in a saucepan and simmer on medium heat for about 10 to 15 minutes until reduced to around 2 cups. The sauce can be stored for 2 weeks in the refrigerator. This recipe can also be canned and stored for an extended period. 

Daniel's Dry Rib and Fish Rub

Ingredients

4 tablespoons sweet paprika

2 tablespoons chili powder

4 tablespoons granulated sugar

1/2 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cumin 

1/2 tablespoon pink peppercorn

1 tablespoon rosemary

1 tablespoon thyme

Fish Recipe

Combine all ingredients and thoroughly toss. Rub over fish filet or ribs prior to grilling. Gril for  about 8 minutes per inch thickness of fish. Check for doneness based on opaqueness and how the fish pulls apart. If the flesh pulls apart delicately it is done. If it sticks together, keep on the grill for a few minutes longer. The fish should be almost opaque throughout. 

Grilled Ribs Recipe

Cover with rib rub (wet or dry) and allow to marinate for 30 minutes to 1 hour.

Wrap with double layer of foil and bake for at 350ºF/180ºC for 2 hours for baby backs and 3 hours for spareribs until the meat is tender but doesn't fall off the bone.

Remove from oven and unwrap ribs, carefully draining and reserving liquid. 

Allow ribs to cool completely (they will better hold together on the barbecue). This step can be done up to 3 days ahead, during which the flavors will infuse even more.

Prepare grill to medium heat. 

Mix some of the reserved liquid with the dry or wet rub and will be used to baste the ribs while turning them on the grill.

Grill for 7 to 10 minutes, turning often, until the meat is slightly charred and tender.

Russian Beet and Yoghurt Salad

Ingredients

4 to 5 beets, boiled

5 tablespoons yoghurt

5 basil leaves, diced

1 tablespoon white vinegar

Salt and pepper

Recipe

Slice beets and toss with vinegar, basil, salt and pepper. Arrange on a plate and decorate with small spoonfuls of yoghurt. 

Artichoke dip

Ingredients

2 cups artichoke hearts

4 tablespoons olive oil

3 tablespoons white vinegar/wine vinegar

10 basil leaves, chopped

1 onion, chopped

4 tablespoons mayonnaise

1/2 cup parmesan cheese

1/4 cup dried cranberries

Salt and pepper

Recipe

Preheat oven to 350ºF/180ºC Slice artichokes and toss with all ingredients while leaving a quarter of the parmesan cheese to the side.

Pour into a large oven proof bowl and then sprinkle with parmesan cheese. 

Bake for 35-40 minutes