the only ribs you need to know

 

• Cuisine: Southern/Soul Food
• Course: Main Course
• Features: Make-Ahead Recipes

Summary:

The title may sound hyperbolic, but it’s not. These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them.
MAKE AHEAD: The ribs can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.

6 servings

Ingredients:

• 3 racks (7 to 8 pounds total) baby back pork ribs, preferably at room temperature
• 16 ounces light brown sugar
• 20 ounces (2 1/2 cups) Dijon-style mustard
• 1/4 cup low-sodium soy sauce
• 3/4 cup bourbon

Directions:

Bring one large (at least 12-cup) pot of water to a brisk boil over high heat.
Add the racks of ribs to the boiling water; you might need to cut the racks in half to make them fit in the pot. Once the water returns to a boil, cook for about 15 minutes; the meat will not be cooked through.
Use tongs to transfer the racks to a cutting board. Let them rest for 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.
While the ribs are resting, make the sauce: Wipe out the pot you used to boil the ribs, then add the sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until the sugar has dissolved. Cook for 5 minutes to thicken the sauce. Remove from the heat. Return the ribs to the pot and toss to coat evenly.
At this point, the ribs can be cooled and refrigerated for several hours.
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.
Line 2 baking sheets with aluminum foil or parchment paper.
Divide the ribs between the baking sheets; if there’s any sauce left in the pot, use it for basting. Roast for about 10 minutes, then rotate the baking sheets top to bottom and front to back. Baste with any remaining sauce or with sauce that has pooled on the baking sheet. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes.
Transfer to a platter. Serve warm, at room temperature or cold.

Recipe Source:

Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

Martha Stewart's Marinades

From Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook (2008)

Marinating Time Guidelines:

Shellfish: 20 minutes
Fish Fillets: 30 minutes for thin and flaky; 1 hour for thick and fatty
All Other Meats: 6-24 hours
*of course, can be used for veggies too ;-)

[introductory notes below by Martha]

FRESH HERB AND GARLIC MARINADE
This marinade is especially good with chicken and lamb, imparting bright flavor and helping keep the meat moist

Whisk together 1 c. extra virgin olive oil; 1 c coarsely chopped mixed fresh herbs (such as oregano, thyme, savory, flat-leaf parsley and rosemary; chop extra and reserve for garnish); 12 coarsely chopped garlic cloves; finely grated zest of 2 lemons; 1 1/2 tsp. coarse salt; and 1 tsp freshly ground pepper in a nonreactive dish.  Makes enough for 2 1/2 lbs. meat or fish plus more for brushing.  Refrigerate until ready to use, up to 1 day.

THYME, SHALLOT AND LEMON MARINADE
This French-style marinade pairs nicely with almost anything, particularly shellfish and fish fillets

Whisk together 3 tblsps. fresh lemon juice; 3 tblsps. dry white wine; 2 tblsps. extra virgin olive oil; leaves from 1 bunch fresh thyme (12-15 springs); 2 thinly sliced shallots; and 1 lemon, sliced into 1/4 in. rounds, in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate same as above.

ROSEMARY BALSAMIC MARINADE
This goes remarkably well with steak.

Whisk together 1/2 c. balsamic vinegar; 2 tblsps. extra virgin olive oil; 6 coarsely chopped garlic cloves; 6 coarsely chopped rosemary sprigs; and 1/2 tsp. freshly ground pepper in a shallow nonreactive dish.  Makes enough for 2 lbs; refrigerate up to 3 days.

SPICY HOISIN MARINADE
This Asian-inspired marinade pairs perfectly with pork (but can also be used with any meat), turning into a sticky, spicy sweet glaze when cooked

Whisk 1/4 c. soy sauce; 1/4 c. packed dark brown sugar; 2 tblsps. sherry vinegar; 2 tblsps. fresh orange juice; 2 tblsps. hoisin sauce; 2 tblsps. freshly grated ginger; 2 minced garlic cloves; 2 scallions, white and green parts thinly sliced (chop one extra for garnish); 1 tblsp. dry mustard; 1 tsp. crumbled dried chile or red pepper flakes; and finely grated zest of 1 orange in nonreactive bowl.  Cook meat as desired, basting with marinade during 1st half hour of cooking to create a glaze.  Makes enough for 2 1/2 lbs.; refrigerate up to 3 days.

INDIAN YOGURT MARINADE
[note omitted because it refers only to another recipe in the book]

Toast 1 tblsp. plus 1 tsp. coriander seeds, 1 tsp. fennel seeds; 2 tsps. mustard seeds, and 2 green cardamon pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes.  Grind to fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 tsps. coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (abt. 2 tblsps.), 1 coarsely chopped small medium white onion (abt. 1 c.), and 1/2 c. plain yogurt to form a smooth paste.  Transfer to a nonreactive dish.  Makes enough for 1 lb.; refrigerate for up to 3 days.

SPICE PASTE
This garlicky paste, made with dark-brown sugar and spicy chile powder, imparts much flavor as well as color to grilled meat

In a bowl mix 2 tblsps. each paprika, ancho chile powder and dark brown sugar; 1 tblsp. plus 1 tsp. coarse salt; 2 tsps. dried oregano (preferably Mexican); a pinch of ground cinnamon; 5 minced garlic cloves; and 1/4 to 1/2 c. sunflower or other neutral tasting oil.  Refrigerate until ready to use, up to 2 days.  Makes enough for 2-3 lbs.

Mother's Day Croissant French Toast

Author Notes: If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted what germ first thing in the morning, this may not be the dish for you -- then again, it just might be! The truth is, it's a special breakfast, not meant for every day (even for those of us who don't gravitate to yogurt and wheat germ), but for an Occasion. You know, like having friends over on a Sunday morning, or seducing a new mate. The croissants develop almost unbelievably crisp edges when they're dipped in egg and milk and then fried in butter. I put some fresh orange zest and juice into the batter for the croissants, and then a little Cointreau in with the syrup to keep the orange theme going. A little mascarpone on top is optional, but highly recommended.

Serves 4

• 2 large croissants
• 2 large eggs
• Finely grated zest and juice of one orange
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup good maple syrup
• 1 tablespoon Cointreau or Grand Marnier
• 2 tablespoons unsalted butter
• Mascarpone for serving (optional)

1. Using a serrated knife, carefully slice each croissant in half and set aside.
2. Whisk together the eggs, orange zest and juice, vanilla and milk in a large shallow pan or bowl. Meanwhile, warm the maple syrup in a small saucepan and stir in the Cointreau.
3. Set a large heavy skillet over medium heat and add 1 tablespoon of the butter. When it starts to foam, dip two of the croissant halves briefly in the egg and milk mixture, turning to coat both sides. (Do not leave them in the liquid, as they will become soggy.) Add them to the pan and cook, flipping once, until golden brown on both sides. Transfer to a plate and keep covered in a warm oven while you repeat with the rest of the croissants. Serve the french toast with the syrup, topping with a dollop of mascarpone if you like.

vanessa wong's balsamic marinated steak with steak house salad

Balsamic Marinated Steak with Steak House Salad Recipe: Marinate your steak overnight for a dinner rich in flavor tomorrow.

 

things you'll need.

ingredients

• For the Balsamic Marinated Steak:

1 cup Balsamic Vinegar

1/2 cup Olive Oil

2 tablespoons Light Brown Sugar

2 cloves Garlic (crushed)

2 Sprigs Fresh Rosemary

Salt and Pepper

2 pounds Skirt or Flank Steak (lightly pounded)

• For the Steakhouse Salad:

2 large Tomatoes (chopped)

1 small Red Onion (sliced)

1/2 cup Crumbled Gorgonzola or Blue Cheese

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and Pepper

• step 1
  ingredients 1 cup Balsamic Vinegar
  1/2 cup Olive Oil
  2 tablespoons Light Brown Sugar
  2 cloves Garlic (crushed)
  2 Sprigs Fresh Rosemary
  Salt and Pepper
  2 pounds Skirt or Flank Steak (lightly pounded)
  instructions For the Balsamic Marinated Steak: Mix all ingredients in large zip lock bag. Marinate in refrigerator overnight.
• step 2
  ingredients  
  instructions Remove from fridge 30 minutes prior to cooking. Grill for 2 to 4 minutes per side side for medium rare or 4 to 6 minutes per side for medium. Remove from heat and let rest for 5 minutes before slicing. Serve with Steakhouse Salad below.
• step 3
  ingredients 2 large Tomatoes (chopped)
  1 small Red Onion (sliced)
  1/2 cup Crumbled Gorgonzola or Blue Cheese
  Balsamic Vinegar
  Extra Virgin Olive Oil
  Salt and Pepper
  instructions For the Steakhouse Salad: Mix tomatoes, red onion and cheese in large mixing bowl. Drizzle with balsamic, olive oil and salt and pepper to taste. Chill in refrigerator until ready to serve.
  
  Helpful Tips:1. No need to chop the rosemary in the marinade. Rather, just give it a little rub to bruise the herb and help release the essential oils.
  2. Pound the steak to tenderize the meat.
  3. The balsamic vinegar and brown sugar create a delicious caramelized crust on the steaks.
  4. After cooking, allow the steaks to rest and slice against the grain to ensure tender steak.

Granddad Sampson's Honey Spongecake and Honey Icing

From Spoonbread and Strawberry Wine by Norma Jean and Carole Darden (1978)*


1 heaping cup of sifted cake flour
1/4 tsp salt
5 large eggs, separated
1/2 c sugar
1/2 c honey
1/4 c hot water
1 1/2 tsp vanilla
1 tsp grated lemon rind
3/4 tsp cream of tartar

Sift flour and salt together and set aside.  Beat egg yolks until frothy, stir in sugar, honey, hot water, vanilla and lemon rind until well blended.  Add flour mixture.  In a separate bowl, beat egg whites until foamy.  Add cream of tartar.  Continue beating until stiff peaks form.  Fold into batter mixture.  Pour batter into a lightly greased 9" tube cake pan and bake in preheated 325 degree oven for 50 min.  When cool, dust with powdered sugar or frost with Honey Icing.


Honey Icing

2 tblsp softened butter
2 tblsp honey
2 c confectioner's sugar
Drop of vanilla
Pinch of salt
1 egg white (unbeaten)

Cream the butter and honey together, adding 1/2 c of the sugar, drop of vanilla and salt.  Stir well, add egg white and remainder of sugar.  Beat until smooth, and ice honey cake.


*a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  An excerpt from the bio of the Darden sisters' maternal grandfather, William Sampson:  "William Sampson was born in Kentucky in approximately 1865.  He lived with the Percivals, a wealthy white family who had taken him into their home to be raised as a houseboy.  He had no knowledge of his own family except a vague memory of being part of a large family.  He was told that he had been given away by his mother to a stranger who appeared at their door when he was three years old.  Grandaddy assumed he was given away in this manner because his family could not afford to care for him.  But he was never able to gather any information from the Percivals about his true origins, nor the identity of the stranger who brought him to their home, or even if William Sampson was his true name.  These factors were to haunt him all of his life.  As a young boy, he was aware of unconfirmed rumors among the townsfolk that he was actually the son of one of the Percivals and a servant.  The day before the will of old Mr. Percival was to be read, the courthouse mysteriously burned down, destroying the document and intensifying rumors that William Sampson, who had been summoned to the dying man's bedside, may have indeed been an heir."

Aunt Lillian's Lemon Nourishing Cream

From Spoonbread and Strawberry Wine, Norma Jean and Carole Darden (1978)*

 1 egg yolk
1/2 c olive oil
1 tblsp fresh lemon juice
3 drops essence of lemon oil

Beat egg yolk with an electric beater at high speed until light and lemony.  Add a few drops of olive oil at a time, beating vigorously until mixture becomes thick and creamy.  Add lemon juice, then essence of lemon oil or a few drops of your favorite essential oil(s).  Blend well, jar and keep this super-rich cream refrigerated.  Massage into skin as night cream.

 *a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  An excerpt from Aunt Lillian's bio:  "She lives so intensely in the present that it's hard to get her to reminisce.  'I never dwell on the past.  I'm too busy moving into the future,' she will say with a smile.  'But, let's see, Papa was a headwaiter at the old Tulane Hotel in Nashville, and that was thought to be a good job for a black man in those days.  It was a time when your people seemed to do so much for you with so very little."

Aunt Alice's Health Bread

From Spoonbread and Strawberry Wine by Norma Jean and Carole Darden (1978)*

1 tblsp safflower or corn oil                         1 (1/4 oz) pkg active dry yeast
1 tblsp butter                                                 1/4 c warm water
1 tblsp honey                                                3 c whole wheat flour
1 tblsp molasses                                           2 c soy flour or unbleached white flour
1 tblsp brown sugar                                      1/2 c wheat germ
2 1/4 tsp salt                                                 1/2 c bran
1 c boiling water                                           1 c scalded milk

Place oil, butter, honey, molasses, brown sugar and salt in large mixing bowl.  Pour in hot water and scalded milk, stir well, and let cool until lukewarm.  Mix yeast in 1/4 c warm water and add to bowl of lukewarm liquids (hot liquid will kill rising action of the yeast).  Stir in flours, wheat germ and bran, blending well until dough is moist but not sticky. 

Turn onto floured board, let rest for 10 min.  Knead, adding more of any flour as necessary, until dough is elastic, smooth ball.

Place dough in greased bowl and turn that entire ball is oiled.  Cover bowl w/tea towel and let dough rise in warm place, 70-80 degrees [direct sun, on TV, near hot stove, etc.].  Leave until double in bulk; 1-2 hours depending on heat.

Punch dough down, sprinkle with flour, knead lightly on floured board, shaping into 2 loaves.  Place in 2 greased 8" bread pans, cover, and let rise again until doubled in size; 45 min to 1 hour.

Bake in preheated 350 degree oven, 45 min - 1 hour, until bread browned and edges have shrunk from pan.  Remove from pans and cool.


Fresh Herb Butter

1 pint heavy cream
1 tsp combined chopped fresh chives, parsley and dill
1/4 tsp salt

Place cream in a mixing bowl and beat with electric beater until water separates from a solid mass.  Pour off the liquid, season the butter with herbs and salt, and spoon into decorative dish


*a collection of maternal and paternal family recipes, with mini-bios of the Darden ancestors, family and friends.  Aunt Alice was the college roommate of the Dardens' Aunt Norma; an excerpt from Aunt Alice's bio:  "Aunt Alice was a 'divorced woman' at a time when that label carried a hint of mystery and intrigue.  She left her native Birmingham (although the accent never left her) in the late forties and went to New York to seek her fortune and a better education for her daughters Vicky and Leah.  For many years she taught home economics in the public school system and ran an alteration shop evenings and Saturdays.  After her girls began careers of their own, she decided to see a bit of the world, packed her bags, and toured Europe and Africa, sending us a postcard from nearly every port.  From Spain she wrote that she had just left Morocco and had settled in a villa near Palma for the winter.  That simply knocked us out!"

Pita Pizzas with Veggies and Olive Oil

This is a quick and healthy way to make individual pizzas.

4          Pitas (can be any variety, the thinner the better)

3/4 lb   Fresh Mushrooms, sliced

1/4 cup Low-Fat Mozzarella Cheese, grated

1 tsp    Dried Thyme, chopped

1 tsp    Dried Oregano, chopped

1/3 cup Tomato Paste, or Veggie Pasta Sauce, any variety

1/2 cup Fresh Chives or Parsley, chopped

1/3 cup Olives, sliced

2          Sweet Red/Green Peppers (or any other variety)

Some   Water

Some   Garlic Powder

Some   Olive Oil

Some   Parmesan Cheese, low-fat.

Brush olive oil on pitas and set aside. In skillet, simmer mushrooms with a sprinkling of olive oil over medium heat, covered for five minutes, or until they are tender. If you are using sweet peppers, cook these in as well. Put grated cheese in a bowl and add in thyme and oregano.

If using tomato paste, add in some water and mix well. Or, if using tomato pasta sauce, spread this on pitas. Top with cheese mixture. Spoon mushrooms and other ingredients on top. Add a  sprinkling of garlic powder and parmesan cheese. Bake in 400 ºF or 200 ºC for 10 to 15 minutes. Sprinkle with chives or parsley. Serves 4.

Substitute toppings with anything you have on hand, including dried tomatoes and pineapple.  To make this non-vegetarian add some chopped ham or sausage slices. Enjoy.

Party Sliders

24/30 piece tray of Hawaiian Bread/Rolls (any that come in an aluminum tray will work)

24 pieces good honey ham or Roast Beef
24 small slices Swiss or Provolone cheese
1/2 cup of Mayonaisse


Poppyseed topping
1 Tablespoon poppyseeds
1 1/2 Tablespoons honey mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Remove bread from aluminum tray without breaking the bread.  Take a sharp knife and slice thru the bread creating a top slice and a bottom slice of the bread.  Put the bottom piece back into the aluminum and the top piece off to the side.

In a small bowl, mix together mayonnaise and miracle whip. Spread half onto the bottom piece of bread.   Next, layer ham from end to end overlapping it evenly across the bread.  Do the same with the cheese.  Layer with remaining mayo and carefully place.   Put the top of the bread back on top.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Cut along the bread lines to separate.  Serve warm.

I make mine this way so when I take them somewhere, I don't have to cut them til I get there and the sandwiches don't separate and slide.  Sometimes I can only find bread in a 12 pack, and if they are large, I slice them into 24 finger sized pieces. 

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Pasta with Asparagus and Scrambled Eggs

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta....

1.In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain..

2.Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta..

3.In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper....

submitted by bambam