The kids are headed back to school and the summer is quickly coming to an official close, but it is not too late to enjoy the warm Southern California weather with a good, old-fashioned BBQ. So light up the grill, grab your tongs and sport your best apron and chef hat! Here’s Chef Bill’s recipe for Sweet Dry Rubbed Baby Back Ribs and a delicious homemade potato salad. Let the ribs speak and the sauces sing!
Sweet Dry Rubbed Baby Back Ribs
Yield: 4 servings
Ingredients:
4 full racks pork ribs
4 cups brown sugar
1 cup Espresso rub, recipe follows
1 cup Kosher salt
¼ cup Freshly ground black pepper
Method:
Pre-heat oven 350°!!
Step #1: Mix the brown sugar salt and pepper in a small bowl. Set aside until needed.
Step #2: Season the ribs liberally with the Espresso rub and salt, sugar and pepper mix on both sides. Set aside.
Step#3: Place the ribs on a sheet pan. Add 1 cup water. Cover to tightly seal the ribs and sheet pan with aluminum foil. Place in the pre heated oven and cook for 2 hours.
Step #4: Pre-heat the grill. When the grill is hot, slather each rib with BBQ sauce and place the slab on the grill. Grill for 5 minutes on each side.
Four Chile & Espresso Steak Rub
Yield: 12 cups
Ingredients:
4 cup ancho chile powder
1 ½ cups finely ground espresso-roast coffee beans
1 cup Smoked paprika
1 cup dark brown sugar
½ tablespoons dried oregano
½ cup chile de árbol powder
3 tablespoon dry mustard
3 tablespoon freshly ground black pepper
2 tablespoon ground coriander
2 tablespoon ground ginger
1 tablespoon chipotle powder
Method:
Step #1: Place all of the ingredients in a bowl and mix well. Place the mix in a dry sealable container and store in a cool place.
Step #2: When needed. Remove the steak or filet from the refrigerator 30 minutes prior to grilling to reach room temperature. Rub 1 teaspoon of the rub on each side of the desired steak or filet and season with kosher salt. Grill sear or broil to the desired temperature.
Crushed Oven Roasted Red and Purple Potato Salad with Horseradish
Yield: 6-8 servings
Ingredients:
1 pound baby red potatoes scrubbed clean and halved
1 pounds Peruvian purple potatoes scrubbed clean and coarsely chopped to 1” pieces
4 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic minced
4 tablespoons mixed fresh herbs (tarragon, thyme, oregano and rosemary)
4 tablespoon horseradish, grated
½ cup low fat sour cream
6 ribs of celery cut on bias
1 red onion diced
4 tablespoon fresh parsley chopped
1 teaspoon celery seed
Method:
Preheat the oven to 400°!!
Step #1: Place the potatoes in a large pot covered with salted water over medium high heat and bring to a boil. As soon as the potatoes start to boil, turn off and strain.
Step #2: Place the strained potatoes in a large bowl and toss with the oil and season with salt and pepper and the herb mix and place the potatoes on a baking sheet. Place in the preheated oven and roast for 45 minutes or until the potatoes are cooked through and soft.
Step #3: Remove the potatoes from the oven and place in a bowl. Roughly smash half of the potatoes with the back of a sturdy wooden spoon or potato masher. Add the remaining potatoes, horseradish, celery and onion and sour cream and mix well. Season to taste and serve hot with a sprinkling of the parsley.
Image Courtesy of FiftyNightShades | flickr.com
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