For Long Branch resident David Kawut, happiness is simple: a backyard meal with family and friends after a good surf. It’s the kind of contentment that doesn’t need a reason—just good food, great company, and a soundtrack of '80s classics.
“My mother always said, ‘We make a holiday,’” Kawut says. “That stuck with me. It’s not about the date—it’s about sharing food, time and memories together.”
His perfect dinner guests? “My wife and children,” he says. And when asked about his greatest achievement, he doesn’t hesitate: “Our children, and the adults they’ve grown to be.”
Kawut’s roots run deep in tradition. From surf sessions to cooking sessions, he stays grounded in what matters most. If he could have a superpower, he says, “It would be breathing underwater”—a nod to his love of the ocean and time spent riding the waves.
At home, Kawut is known for his legendary ribs, a family favorite he prepares with a signature vanilla-brown sugar glaze. It’s become a staple at backyard gatherings, and now, he’s sharing the recipe.
David Kawut’s Smoked St. Louis Ribs with Vanilla-Brown Sugar Glaze
For the rub:
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4 racks St. Louis-cut ribs
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½ cup brown sugar
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½ cup sweet paprika
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¼ cup garlic powder
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¼ cup coarse salt
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3 tablespoons cracked black pepper
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2 tablespoons onion powder
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2 tablespoons chile powder (such as ancho)
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1 tablespoon ground cumin
For the glaze:
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8 tablespoons (1 stick) unsalted butter
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½ cup brown sugar
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2 tablespoons honey
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1 teaspoon pure vanilla extract
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3 to 4 tablespoons water
Method:
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Rub the ribs generously with the spice mix.
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Smoke unwrapped at 225°F for 3 hours.
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Wrap in foil with a splash of apple cider and cook for 2 more hours.
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Unwrap, raise the temperature, and baste with glaze during the final hour.
To prepare the glaze, melt butter, sugar, honey and vanilla over low heat. Add water as needed until smooth, then brush generously over the ribs in the final hour of smoking.
Pro tip: Serve with sunshine, your favorite playlist, and the people you love.