Monday, July 11, 2011

A new favorite for the lake porch

Linda and Lynne blessed me with the photocopy, so I thiought I pass on the favor and share out the secret ribs recipe. the Fourth at the Lake was The Best - just what I always wanted, and that's the truth. Will put some photos up later, but thank you everyone for a relaxing, perfect fourth - we even scored a hit with the water balloons. A miracle. Next time, we're planting a mole in the parade so we don't fall for the decoys. I nominate anita - she has the best chance of both convincing people to cruise over to the dock and scoring drinks from other boats at the same time.

From “Celebrating with Julienne” by Susan Campoy
By way of Lynne & Linda

Baby Back Pork Ribs

3 racks baby back ribs (about 6 pounds total)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Barbecue glaze:
1 cup freshly brewed espresso
1 cup ketchup
½ cup balsamic vinegar
½ cup soy sauce
¼ cup clover honey
2 tablespoons chili powder
1 teaspoons freshly ground black pepper
1 teaspoon salt

To prepare the ribs: Preheat the over to 350. Brush the ribs with the olive oil, and sprinkle with salt and pepper. Place the ribs on a heavy large rimmed baking sheet and cover tightly with foil. Bake until the meat between the ribs is tender, about 2 hours.

Meanwhile, to prepare the barbecue glaze: Combine all the ingredients in a heavy large saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer until the mixture thickens slightly, about 15 minutes.

Do ahead: The baked ribs and barbecue glaze can be made 1 day ahead. Cool completely, then pour off any excess liquid from the ribs and cove the ribs on the baking sheet. Store the glaze in a container. Keep the ribs and glaze refrigerated.

Increase the oven temperature to 450. Brush some of the glaze over the ribs. Bake uncovered, one side up, for 10 minutes. Turn the ribs over and baste the meaty side again with more glaze. Continue baking for 10 minutes. Cut the racks between the bones into individual ribs. Alternatively, these ribs can be grilled. To do so, preheat a barbecue for medium heat. Brush the ribs with the glaze and grill them for 10 minutes. Turn them over and brush the ribs with more glaze. Continue grilling until the ribs are heated through, about 10 minutes longer, brushing the ribs with additional glaze as they cook.
Rewarm the remaining glaze in a small saucepan over medium-low hear and serve it in a bowl alongside the ribs, if desired.

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