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#293 - Celebrating Barbecue Dotty Griffith, dining editor and restaurant critic of The Dallas Morning News, and cookbook author, celebrates barbecue with her new cookbook, Celebrating Barbecue. She joins Carol to discuss and taste the differences between the nation's barbecue sauces, such as Eastern North Carolina (Coastal)-Style, Memphis-Style, KC Sweet and Hot, and of course, Lone Star Barbecue Sauce. But once you select your favorite, what do you cook? How 'bout baby back ribs? Enjoy a fresh and fruity green salad on the side. Oven-Smoked Baby Back Ribs Serves 4 2 full racks of baby back ribs (about 3 1/2 pounds) 4 to 5 hickory or oak wood chips, soaked in water for at least 1 hour, or 1/2 cup hickory or oak shavings for stovetop smoker Salt and pepper to taste Tennessee-Style Barbecue Sauce (recipe to follow) To skin the ribs, use a blunt knife (even a screwdriver) to loosen the membrane and lift it from the bones. Once you get started, your fingers are the best tool for getting under the membrane to tear it away. Do this before seasoning the ribs with a rub or mop. Preheat the oven to 200°F. Spread the soaked wood chips in the bottom of a broiler pan (if using wood shavings, sprinkle them in the bottom of a stovetop smoker). Position a rack in the pan over the chips. Rinse and dry the ribs and place them on the rack. Roast in the oven for 8 to 12 hours, depending on the thickness of the meat and the desired tenderness. The meat will fall off the bone at the end of the long cooking time. It's OK to check the ribs now and then, but it's not really necessary. They won't burn at such a low temperature, so just let 'em roast in peace. To finish the ribs for serving, you can glaze them on an outdoor grill (recommended) or under a hot broiler (if that's the only option). Season the ribs generously with salt and pepper to taste. Brush with the barbecue sauce. To finish on a grill, prepare a fire by lighting wood or a combination of wood and charcoal during the last hours the ribs are in the oven. Allow the coals to burn down to low, with a heavy layer of ash. Place the seasoned ribs directly over the low coals. Grill, turning occasionally to cook evenly, about 15 to 20 minutes. To finish under a broiler, preheat the broiler. Place the seasoned ribs about 6 inches from the heat source and broil until the edges brown, 5 to 10 minutes. Turn the ribs and broil another 5 to 10 minutes. Slice the ribs between the bones into individual pieces, or divide each rack and serve, uncut, as half racks. Serve with additional sauce, if desired. Tennessee-Style Barbecue Sauce Makes about 3 1/2 cups 1 cup ketchup 1 (8-ounce) can tomato sauce 1 cup packed brown sugar 1 cup cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon paprika 1 1/2 teaspoons onion salt 1 teaspoon dry mustard 1 to 2 teaspoons red pepper sauce or to taste Combine all the ingredients in a small saucepan. Cook and stir over low heat until the sugar melts and the ingredients are blended. Lower the heat and simmer about 10 minutes. Store refrigerated up to 2 weeks. Leafy Greens, Pears, and Pecans with Sherry Vinaigrette Serves 4 (doubles easily) 1/2 cup pecan pieces 1 (12-ounce) package mixed leafy greens 1 Bartlett or other ripe pear 1/3 cup crumbled blue or Roquefort cheese Sherry Vinaigrette (recipe to follow) Heat a small skillet over medium heat. Add the pecans to the dry pan and cook, tossing or stirring frequently, until they are lightly toasted, 3 to 5 minutes. Remove from the pan and cool. Place the greens in a salad bowl. Core the pear but do not peel. Cut into 1/2-inch pieces. Toss the pear and crumbled cheese with the greens. Just before serving, pour the dressing over the salad and toss to coat everything evenly. Sprinkle the toasted pecans over the top of the salad. Sherry Vinaigrette Makes scant 3/4 cup, or 4 servings 1/2 cup extra virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon finely chopped shallots 1/2 teaspoon salt 1/4 teaspoon black pepper In a small bowl or a jar with a tight-fitting lid, combine all the ingredients. Stir or shake vigorously to combine. >Recipes from Celebrating Barbecue by Dotty Griffith (Simon & Schuster) |
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