Nothing says summer like a couple slabs of slow cooked baby back ribs! I found this recipe in a Rachael Ray magazine and have used it a couple times. The ribs always get rave reviews! Now, these are not the easiest ribs to grill, there are a lot a steps and it takes about 4 1/2 hours. Totally worth every step! A few things you will need to pull off these ribs:
- charcoal smoker
- lounge chair
cooler - to hold beverages of your choice- bloody mary and a beer make a good choice
- a good book
- a nice lazy summer day
To accompany the ribs, we recruited some friends to bring along some sides. Rindy and her grandma's potato salad, Johnny and his sesame seed coleslaw and of course kz is adding her own touches to the menu. the dessert comes from Beth in KC (something we had at the graduation party) and is light and tasty.
menu
Johnny's famous bloody mary mix
grandma's potato salad (click to go to this recipe)
best picnic beans (courtesy of my mom)
johnny's sesame coleslaw
best ever baby back ribs (recipe courtesy of chef adam perry lang)
crème anglaise with fruit and madelines
best picnic beans
ingredients:
1/2 lb ground beef
1/2 lb bacon
1/2 C ketchup
1 tsp salt
3/4 cup packed brown sugar
1 tsp mustard
1 C chopped onion
2 tsp vinegar
1 can lima beans
1 can kidney beans
1 can pork & beans
directions:
In a large skillet, cook beef, bacon and onions until bacon is crisp and beef is no longer pink. Mix all ingredients in a crock pot and cook on low 3-4 hours or until beans are tender.
Note: you can also cook this on the stove top. Just simmer at 210 degrees for 40 - 60 minutes.
johnny's sesame coleslaw
ingredients:
1 bag coleslaw mix
sesame seeds
rudolphs bar b que - famous coleslaw dressing
directions:
Mix all ingredients in a large bowl. Serve chilled.
best ever baby back ribs
how to:
in a medium bowl combine 1/2 cup water with
1/2 cup plus 2 tbsp packed brown sugar
1/2 cup mustard
1/4 cup sweet smoked paprika
1/4 cup chili powder
2 tbsp salt
2 tbsp peach-flavor gelatin powder
1 tbsp Worcestershire sauce
spread all over
four 1 1/2 lb racks baby back ribs
cover with plastic wrap and put in fridge until grill is ready
Fire up the grill and get the temperature to 200 - 225 degrees. You will want to maintain this temp throughout the process. I have a smoker with a side box so that is where I place the charcoal. If you do not have a side box be sure to grill the ribs over indirect heat. When the grill ready put on the ribs and grill for 2 1/2 hours. Add 7-10 charcoal briquettes every 30 minutes to maintain the heat.
Meanwhile, in a medium saucepan, combine
1 cup apple juice
1/2 cup honey
1 stick butter
Cook over medium heat until the butter melts. Cut eight 12-inch long sheets of foil and pour 1/4 of the butter mixture on four of them, then top with a grilled ribs rack, meaty side down, top with other sheet, and crimp to seal. Grill the packets, meaty side down, for 1 hour. Unwrap and grill, meaty side up, 30 minutes more.
Meanwhile, stir together
1/2 cup of your favorite barbecue sauce
1/4 cup apricot preserves
1/4 cup water
brush the ribs with the glaze and grill, meaty side up, 20 minutes longer.
Transfer to cutting board and cut into individual ribs, brush with remaining apricot glaze. Move to a platter and enjoy!
crème anglaise with fruit and madelines
Ingredients
2 cups half-and-half or whole milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature
Directions
Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
We serve this over fresh berries and madeline cookies. Excellent!!!!!
Now just set a beautiful table and enjoy good food,
good friends and good conversation.
See you next week, Cheers!
