The Fourth of July is only a couple of days away! If you’re looking for some dishes to try out at your cookout, be sure to try these two from Rania Harris!
Slow Roasted Spiced Baby Back Ribs
Spice Rub and Ribs:
6 pounds baby back ribs
¼ cup sweet or hot paprika
2 tablespoons kosher salt
½ cup firmly packed dark brown sugar
¼ cup chili powder
6 garlic cloves – minced
2 tablespoons ground cumin
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
2 bunches green onions – chopped
2 cups Vidalia onions – chopped
6 garlic cloves – chopped
2 cups brown sugar (packed)
1 cup ketchup
1 cup tomato paste
1 cup Dijon Mustard
1 cup water
½ cup Worcestershire Sauce
½ cup cider Vinegar
½ cup apple juice
1 large dried Ancho chile – stemmed, seeded and cut into small pieces
1 tablespoon ground cumin
1 ½ cups bourbon
Remove any of the papery thin skin from the back of each rib. Combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard and cayenne in a small bowl and mix well. Rub the mixture all over the ribs. Cover and refrigerate for 4 hours or overnight.
To make the sauce:
Heat oil in a large pot over medium low heat. Add the green onions and the Vidalia onions. Sauté until the onions are soft and just beginning to turn a golden brown. Add in the garlic and sauté for just a minute longer. Add in the remaining ingredients. Simmer until the sauce is thickened and reduced to 7 cups, stirring occasionally, about 1 hour. Season the sauce with salt and pepper. (This can be prepared ahead and refrigerated until needed.)
Preheat the oven to 250 degrees. Place the ribs meat side up in one layer on several sheet pans and bake, turning from time to time, until very tender – about 3 ½ to 4 hours. Remove from oven and keep covered with foil. They may be roasted the day before and refrigerated at this point.
When ready to finish the ribs on your grill, preheat your grill to a medium high heat and add Camerons Flavorwood Grilling Smoke can (your choice of flavor) to the grill. Keep the lid down on the grill, to allow the Flavorwood smoke to do it’s magic.
Brush the ribs liberally on all sides with the barbecue sauce. Grill until browned and well glazed on both sides. Serve additional barbecue sauce on the side. Store remaining barbecued sauce in the refrigerator for future use.
Green Pea Salad
2 10-ounce boxes frozen green peas, steamed till tender
3 tablespoons chopped fresh dill
2 tablespoons sour cream (or more to taste)
2 tablespoons mayonnaise (or more to taste)
Freshly squeezed lemon juice to taste
Fruity olive oil to taste
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper to taste
Few drops Frank’s Red Hot Sauce to taste
Mix the peas and dill and set aside. Whisk together all remaining ingredients. Add about three quarters of the dressing to peas and toss lightly. Cover and refrigerate.
Correct the seasoning and mix in the rest of the dressing. This may be made several hours in advance. Garnish with a sprig of fresh dill.