Just in time for Halloween I recently caught up with Eric Arsnow of Milwaukee Post Punk Collective, Seances. A spooky rack of smoked ribs with a sweet and spicy barbecue sauce is the perfect meal to celebrate the supernatural, horror, and all things spooky on Halloween. Check out the recipe below!
Seances’ singer and bassist, Eric Arsnow, has been immersed in music since childhood. His parents were part of a popular 80s cover band, performing at weddings and events, and he recalls dancing in the basement as his dad practiced the drums. When he reached high school, his parents stopped performing, but the basement was still filled with instruments. Inspired, Eric taught himself to play drums, experimenting with his mother’s vocal delay machine, which lent his recordings a unique, distorted sound that sparked his musical journey.
Eric’s influences span a wide range, from post-punk icons like The Cure and Joy Division to modern pop artists such as Charli XCX, whom he’s grown fond of over the last decade. Seances, his latest project, recently dropped the single, “Fade”, with their debut full-length album Power is a Phantom set for release on Friday, February 13, 2025- a night marked by a full moon, adding an eerie resonance to the album’s theme.
Based in Milwaukee, Wisconsin, Seances blends haunting, post-punk anthems inspired by horror films, supernatural themes, and experiences of deja vu. For Eric, this project is deeply personal, echoing his love for the supernatural and a childhood fascination with shows like The X-Files. The project started as a recording collaboration with his friend and Seances’ guitarist, Jason Kartz while Eric was wrapping up another album, and it quickly grew into something bigger. Eric’s passion for exploring dark, introspective themes- a hallmark of artists like Robert Smith- is woven throughout Seances’ music, which he describes as an emotional journey of self-healing. With “Power is a Phantom”, Seances aims to create honest, raw music that resonates on a deeper level with listeners. Look for their single, “Fade” on all streaming platforms, and we can’t wait for the full album release in early 2025. Be sure to follow Seances on Instagram with the link below!
Follow Seances on Instagram
When it comes to food, Eric is open to trying just about any food, with a special appreciation for grilling, a tradition from his childhood marked by his parents’ big 4th of July celebrations. The smoky aroma of grills and the festive atmosphere are some of his fondest memories. Living in the city now, his food preferences have varied, but he’s especially drawn to Mexican food- he’s a taco enthusiast, loving all kinds of tacos and Mexican dishes. Thai food is also high on his list of favorites. During the pandemic, Eric also taught himself the art of smoking meats, making barbecues a staple in his life. Smoked ribs and chicken breast are some of his go-to favorites.
For snacks, Eric is a fan of pickled foods. He enjoys everything from pickled curry cauliflower to pickled carrots and recently discovered a love for pickled treats from Korean communities in Northern Illinois, like kimchi. Though he isn’t big on cake and pie, he has a sweet spot for cherry Coke and always keeps a bag of Red Vines in the car for snacking.
Inspired by Eric’s love of smoky flavors and all things, I’ve crafted a Halloween-inspired rack of ribs made with Cherry Coke and a touch of spice, perfect for the season. As a finishing touch, I’ve included a roasted red bell pepper styled to look like a heart with a knife through it- bringing in a spooky, horror-themed twist to the dish. Check out the recipe for this eerie, delicious dish below!
Smoky Spare Ribs with Cherry Coke Spicy Barbecue Sauce
Ingredients for Ribs
- 2 racks of spare ribs
- 1/4 cup yellow mustard for binding
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 cup barbecue sauce (ingredients for Cherry Coke sauce below)
- 1-quart wood smoking chips
- 1 red bell pepper
Ingredients for Cherry Coke Barbecue Sauce
- 1 cup ketchup
- 1/4 cup hot honey (I used Keith Family Sweet Heat Honey)
- 1/4 cup brown sugar
- 1/4 cup of Cherry Coke
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Directions
- Place the wood chips in a large mixing bowl and top with water. Place a small plate over the chips to weigh them down. Soak the chips overnight.
- Stir the brown sugar, salt, smoked paprika, garlic powder, black pepper, and cayenne together in a small mixing bowl.
- Brush the ribs on all sides with yellow mustard.
- Rub the spice mixture all over the spare ribs.
- Drain the wood chips. Using heavy-duty aluminum foil, make a bowl to hold your wet wood chips. It should be similar to 8×8 to hold the wood chips. Put the wood chips in the aluminum foil bowl you’ve put together. Don’t use all the wood chips as you may need more later to maintain the smoke as you cook.
- Remove the grill grates and place the aluminum bowl on one of the grill burners. Place the grill grates back on.
- Only light the burner under the foil boat and keep the other burners off. Cover and heat for 20 minutes.
- Set the ribs on the grill grates that are not directly above the heat. Cover and grill the ribs, checking the smoke and temperature every 30 minutes to stay at 300ºF. Add more wood chips 1 cup at a time as needed to maintain a low, even smoke. Smoke the ribs for 2 hours.
- After 2 hours of smoking, wrap the ribs in aluminum foil. Put the ribs back on the grill with the same low heat and cook for an additional 30 minutes.
- Meanwhile, it’s time to make the barbecue sauce. Combine all barbecue sauce ingredients in a medium saucepan over medium heat, stirring frequently.
- Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until thickened. Set aside to glaze the ribs shortly.
- Preheat the oven inside to 375ºF. Unwrap the ribs.
- Put the ribs in a baking pan and brush both sides with barbecue sauce. Bake for 10 minutes.
- Let the ribs rest for 15 minutes.
- Roast the red bell pepper on broil for about 5 minutes if you’re going with a Halloween look for serving. Serve on a large plate with the bell pepper in the middle as a heart with a knife. Serve and Happy Halloween!
Leave A Comment