Category: Entrees

Adapted from Good Eats.

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed (3.75 oz)
1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
12 oz. beer or wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs and liquid in a crockpot and cook on high for six hours.

Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.

1.5 Tbs coriander seeds
1 Tbs cumin seeds
1 Tbs whole allspice
2 Tsp mustard seeds
3 Tbs sweet paprika
2 Tbs ground ginger
1 Tbs dried thyme
1 Tsp ground cayenne
1 Tsp ground cinnamon

Toast coriander, cumin, allspice and mustard in small skillet over medium heat, 3-5 min. Cool to room temp, grind in blender or food processor. Add remaining ingredients.

Mix 1 Tbs spice rub with 1.5 tsp vegetable oil and set aside.

Carefully separate skin from breast meat and rub oil/spice mixture directly onto breast meat. Rub 3 tbs spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back side up and finishing with breast side up, pressing and patting to make spices adhere.

Cook the turkey as desired. We prefer to deep fry.

From Good Eats

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) flat metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large zip-top bag. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

I serve this over a bed of rice alongside grilled grape tomatoes, onions, bell peppers, and mushrooms.