Rania's Recipes: Steelers Playoff Party
Planning a party this Sunday to cheer the Steelers on to victory over the Ravens? This week, Rania Harris is showing off two recipes perfect for a football post-season party!
Barbecued Baby Back Ribs
Sea salt and coarsely ground black pepper to taste
1 tablespoons red pepper flakes
2 racks baby back ribs
2 cups white vinegar
Barbecue Sauce (your favorite brand or make from scratch)
See below for recipe
Directions:
Rub the salt, pepper and pepper flakes into the ribs and place into a glass baking dish. Pour the vinegar over the ribs and cover with plastic wrap. Refrigerate overnight, rotating the ribs in the vinegar twice.
Preheat oven to 300 degrees. Drain the vinegar from the baking dish and roast the ribs, covered with foil, for about 3 hours. The meat should be very tender.
Remove ribs from oven and transfer them to a preheated grill. Brush the ribs on both sides liberally with barbecue sauce. Grill them until they are nicely browned and well glazed on both sides. Serve ribs with extra barbecue sauce.
Serves: 4 - 6
Jack Carr's Barbecue Sauce
1 cup chopped onions
3 tablespoons vegetable oil
2 cups ketchup
1 cup chili sauce
1 cup Worcestershire sauce
2 cups apple cider vinegar
2 cups light brown sugar
¼ cup freshly squeezed lemon juice
2 teaspoons dry mustard
4 cloves fresh garlic - chopped
Cayenne pepper to taste
Salt to taste
Red pepper flakes to taste
Directions:
In a large pot, sauté the onions in the vegetable oil until golden brown.
Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.
This sauce will keep for months and it also freezes well.
Dijon Potato Salad
12 medium red potatoes - scrubbed – unpeeled
½ cup white wine
½ cup chicken stock
6 slices thick sliced bacon – cooked crisp and crumbled
½ cup chopped red pepper
½ cup chopped orange pepper
2 bunches scallions – sliced
1 cup minced Italian parsley
Sea salt and coarsely ground black pepper to taste
Dressing:
½ cup cider vinegar
3 tablespoons Dijon mustard (or more to taste)
1 ½ cups extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
Directions:
Cook potatoes until just tender - slice while still hot and toss with wine and chicken stock.
Add remaining ingredients and toss with gently. Season with sea salt and coarsely ground black pepper to taste.
Dressing:
Add all ingredients except oil in food processor and process until well blended. With machine running, slowly pour oil through feed tube to make an emulsified dressing. Pour just enough dressing over warm potato salad to coat well and serve immediately. Store extra dressing in a glass jar in your refrigerator for later use. This is a great salad dressing!
