Wednesdays Unplugged – Sweet and Spicy Ribs

QuoteCup

 

"Barbecue may not be the road to world peace, but it's a start." ~ Anthony Bourdain

To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
Read more at: http://www.brainyquote.com/quotes/keywords/stadium_3.html
To be honest, I don't think there's anything more exciting than an empty stadium. When you see it empty like that, all you see is possibility. Tim DeKay
Read more at: http://www.brainyquote.com/quotes/keywords/stadium_3.html

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

2016-08-03-bdays
Our birthday buddy grandkids had their 7th and 12th birthdays in July, but there has been so much going on we haven't had their special dinner request yet… hopefully next week we will be having steak and seafood fondue! Our son is getting into woodcrafting… and our grandson recently made a cool wand… more to come…
 
RECIPE OF THE WEEK
This week's recipe is another from our July 4th lake weekend where we feasted for 3 days!  This delicious barbecued ribs recipe comes from Bon Appetit.
 
SWEET AND SPICY RIBS
Sweet and spicy ribs
  • 3/4 cup light brown sugar, packed 
  • 1/4 cup smoked paprika
  • 2 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 3 tablespoons kosher salt, plus more
  • 2 St. Louis-style pork ribs (3-4 lb each)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup apple cider vinegar
  • vegetable oil

Preheat oven to 325 degrees F. Combine brown sugar, paprika, cayenne, garlic powder and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.

Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.

Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.

Heat butter in a medium saucepan over medium heat, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Remove sauce from heat, add vinegar, and season with salt.

Prepare grill for medium-high heat, oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.

DO AHEAD: Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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