Ribs - Oven Baked

Don't have a grill at hand? This is how I get great BBQ ribs baked in the oven.

Ingredients:

3-4 lb. slab baby back ribs

for rub - 

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. paprika

2 tsp. Kosher salt

1 tsp. black pepper, cracked or freshly ground

1/2 tsp. cumin

olive oil

for sauce - 

3/4 cup BBQ sauce (I like Head Country Original)

2 garlic cloves minced

1 tsp. Worcestershire sauce

1/2 - 1 Tbsp. cayenne optional

1 tsp. salt

Method:

Preheat oven to 350˚F.

Combine ingredients for rub, except the oil. Line baking sheet with foil. Remove membrane from back of ribs. Pat dry. Place ribs on a separate piece of foil meat side down. Sprinkle 1/3 of the rub over the back of the ribs; drizzle with olive oil and rub into ribs. Turn over and repeat process with remaining 2/3 cup rub, drizzle with oil and rub into meat. Wrap ribs in foil so that juices cannot escape. Place foil package on foil-lined baking sheet. Bake for 2 hours.

Remove ribs from oven and open foil pouch. Return to oven and raise temperature to 450˚F.  Bake for 10 minutes. Remove ribs from oven and spread sauce over top of ribs. Return to oven and bake for another 10 minutes. Remove ribs from oven and let rest for 10 minutes.

Slice ribs and enjoy.

Ribs - Poached Prior to Grilling / Baking

Melody made a similar recipe one weekend and I thought it was a brilliant way to do ribs on a grill that you can prepare ahead of time by poaching before finishing off on the grill. You can also finish the ribs off in the oven if you do not have a grill. This recipe evolved over a series of tries in the kitchen. 

Ingredients:

3-4 lbs Baby Back Ribs

POACHING LIQUID

2-1/2 quarts water

1/2 onion

6 cloves garlic smashed

2 Tbsp Kosher salt

2 bay leaves

1/2 cup Apple Cider vinegar

In a 5-1/2 quart or larger Dutch Oven, bring all ingredients of Poaching Liquid to a boil. Lower heat and simmer for ~ 20 minutes

Remove skin on the back of the ribs. Slice the rack into 3 sections.

Place ribs in the poaching liquid. Bring to a simmer then turn heat to low and cook for 1 hour. Remove from heat and let ribs sit in the liquid until ready to throw on the grill.

Pat ribs dry and slather the glaze on top of the ribs. Throw on hot grill until glaze is caramalized.

If you do not have a grill.....Prepare a large baking sheet, covering with parchment paper. If the glaze is a really sticky one I will line the pan with foil before the parchment paper.

Gently pat the ribs dry so the glaze will adhere easier.

Preheat oven to 450˚.

Apply glaze to the top of the ribs and bake for 20 minutes, re-applying glaze at the 10 minute mark.

Remove ribs from oven. Apply glaze once more. Allow ribs to rest for 10 minutes before slicing.

GLAZES

Bourbon / Honey Glaze

1/4 cup honey

3 Tbsp. + 1 tsp. brown sugar

1 Tbsp Dijon mustard

1-1/2 Tbsp bourbon

2 Tbsp. fresh squeezed orange juice

Combine all ingredients. Simmer ~ 5 minutes and set aside

BBQ Glaze

1/2 cup BBQ Sauce of your choice

3 Tbsp. sweet Bourbon, such as Wild Turkey American Honey Bourbon

2 to 3 Tsp. brown sugar

Whisk all ingredients until combined. Set aside

NOTE: this glaze was like candy and hardened to a soft ball stage

Carol Daniel's Pumpkin Bread

 

Carol Daniel's Pumpkin Bread

Ingredients:

4 eggs

1 cup salad oil

2/3 cup water

2 cups cooked, mashed pumpkin

3-1/3 cups flour (400 gms)

3 cups granulated sugar (600 gms)

2 tsp. baking soda

1-1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/8 tsp. ground cloves

1 cup chopped, roasted pecans, optional

Method:

In mixing bowl, beat eggs. Addf oil, water and pumpkin puree and mix well.

in a medium mixing bowl, sift flour together with sugar, bakihg soda, salt, and spices.

Mak a well in the center of the dry ingredients and add the pumpkin mixture. Stir just until all ingredients are mixed. If you want to add roasted pecans, fold them in at this time.

Turn batter into 3 well-oiled loaf tins. I use my two Wolfgang Puck bread pans, plus approximately  5-6 muffin tins.

Bake at 350˚ F. for 1 hour, with a cake tester coming out clean. Remove pans from oven and set on cooling rack. Let bread cool before removing from tins.

Pickled Avocado

A great condiment for burgers, sandwiches, salads, or simple snacking.

Pickled Avocado

From the January/February 2020 issue of Cook's Illustrated magazine

Ingredients:

1/2 cup distilled white vinegar

1/2 cup water

1 Tbsp granulated sugar

2 tsp table salt

1 ripe but firm avocado, halved, pitted, and sliced 1/4 inch thick (you can also cut in 2" cubes for salads)

Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat dry before using.

Brine for Pork Chops

 Whether frying or baking pork chops, whether the chop is boneless or bone-in,  this brine provides a nice seasoning and creates a succulent piece of meat.

Brine for Pork Chops

Ingredients:

4 cups water

1/4 cup Kosher salt

1 tsp. black peppersorns

2 dry bay leaves

1 clove garlic, peeled and mashed

2 sprigs fresh thyme

4 pork chops, bone-in or boneless

Bring all ingredients, minus chops, to a boil in a saucepan.  Boil for 5 minutes. Remove from heat and cool to room temperature before adding the chops.

Once brine is at room temp, add meat and put in refrigerator for 30 minutes to an hour.

Remove chops from brine and allow surface to dry. Proceed with whichever recipe / cooking method you are using.