Memorial Day is just around the corner and Rania Harris stopped by PTL to show off some great recipes to mark the holiday!
Creole Style Smoked Baby Back Pork Ribs
For the Creole rub:
- 2 tablespoons smoked paprika
- 1 tablespoons dried thyme
- 2 teaspoons brown sugar
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon ground celery seeds
- Sea salt and freshly ground black pepper to taste
For the bourbon sauce:
- 2/3 cup bottled chili sauce
- 2/3 cup hickory-flavored barbecue sauce
- ¼ cup bourbon
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 1 tablespoon Worcestershire sauce
- Hot-pepper sauce to taste (I like Frank’s Red Hot Sauce)
- 3 racks baby back pork ribs, about 1 ¾ pounds each
- Camerons Flavorwood Grilling Smoke Can ~ Mesquite Flavor
To make the Creole rub, in a small dish, stir together the paprika, thyme, brown sugar, onion and garlic powders, mustard, celery seeds, cayenne pepper, salt and black pepper. Set aside.
Preheat the oven to 300 degrees.
Rub the ribs all over with the Creole rub; then put the ribs in a single layer in a roasting pan, cover them with foil and slow-roast until they are almost tender, about 3 hours.
To make the bourbon sauce, in a saucepan over medium heat, combine the chili and barbecue sauces, bourbon, vinegar, honey and Worcestershire sauce. Cook, stirring occasionally, until slightly reduced, 5 to 10 minutes. Stir in the hot-pepper sauce to taste. The sauce can be made up to 2 days ahead and refrigerated. Reheat gently before using.
When the ribs are about 30 minutes away from being done, baste them with the bourbon sauce and finish slow roasting them in the oven.
Just before serving, preheat the grill. Baste the ribs again with the bourbon sauce and grill them for about 4 minutes per side, long enough to brown them well.
Simmer any remaining sauce for at least 5 minutes before serving. Transfer the ribs to a carving board and cut into pieces. Pass the remaining sauce alongside. Serves 4.
Banana Splits with Hot Fudge Sauce
Hot Fudge Sauce:
- 1 cup whipping cream
- ¾ cup sugar
- 8 ounces unsweetened chocolate ~ finely chopped
- 1/3 cup white corn syrup
- ¼ cup unsalted butter
- 1 ½ teaspoons vanilla extract
- Pinch of salt
For the Banana Splits:
- 12 small scoops best-quality vanilla ice cream (3 to 4 pints)
- 4 ripe bananas, peeled and halved lengthwise
- ½ cup sliced toasted almonds
- Whipped cream for serving
- 12 maraschino cherries (with stems on), drained
- Amaretto for drizzling (optional)
To make the hot fudge sauce:
Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve, spoon sauce into a microwave-safe bowl, and microwave at high for 20-second intervals or until pourable.
To assemble the Banana Splits:
Arrange 3 scoops of ice cream in a line down the center of each of 4 chilled oblong dishes. Place 1 banana half, cut side in, on either side of the ice cream. Spoon a generous amount of the hot fudge sauce over the top and sprinkle with the almonds. Dollop with whipped cream. Top each serving with 3 maraschino cherries, drizzle with liqueur and serve immediately. Serves 4.