Back­yard rib fest

Corn­bread muffins, coleslaw per­fect sides

Calgary Herald New Condos - - Recreation & Investment Properties - ERIC AKIS

There is noth­ing as fun as a great summer bar­be­cue with friends. You could of­fer them sal­mon, steaks, burg­ers or chicken, but if want to serve them some­thing that’s fin­ger-lick­ing good, go with ribs.

With this recipe, to sim­plify the process, I oven­steamed the ribs be­fore fin­ish­ing them off on the grill. I cut three racks of ribs each into two- to three-bone pieces, set them in a large pan and sea­soned them. I then poured some cider into the pan — just enough to cover the bot­tom of it. The ribs were then cov­ered and cooked in a low-tem­per­a­ture oven un­til ten­der, about two hours.

Cider-steamed Bar­be­cued Ribs

2 tsp (10 mL) chili pow­der 2 tsp (10 mL) oregano

Once they were ten­der, I fin­ished off the ribs on a hot grill to en­hance their colour, slathered them with bar­be­cue sauce, let that sauce heat through a few min­utes and the ribs were ready to de­vour.

As for side dishes, I’ve in­cluded corn­bread muffins flavoured with jalapeno pep­per and cheese.

Here’s a creamy coleslaw where tangy but­ter­milk is used in the dress­ing for a coleslaw with bits of ap­ples, pecans and other good things. For a drink: iced tea le­mon­ade. Prep. time: 15 min­utes Cook­ing time: About 2 hours, 15 min­utes

Makes: 6 serv­ings

2 tsp (10 mL) ground cumin

Pre­heat oven to 325 F (160 C). Make sea­son­ing mix­ture by com­bin­ing the cumin, chili pow­der, oregano and cayenne in a small bowl. Cut each rack of ribs be­tween the bones into two- to three-rib pieces.

Set the ribs meaty side up in a sin­gle layer in a large, shal­lowsided roast­ing or bak­ing pan. Sprin­kle and rub the ribs with the sea­son­ing. Sea­son the ribs with salt and pep­per. Add the cider to the pan. Cover and bake the ribs for 2 hours, or un­til ten­der, but still hold­ing to­gether. Re­move ribs from the oven and un­cover.

Heat your bar­be­cue to medium or medium-high heat. Set the ribs on the grill and cook on both sides un­til a nice colour is achieved, about 5 min­utes per side. Set the ribs meaty side up and brush with bar­be­cue sauce to taste. Let sauce heat through for

a few min­utes.

No-Cook Sweet and Tangy Bar­be­cue Sauce

Prep. time: 5 min­utes Cook­ing time: none Makes: about 1 1/2 cups (375 mL) 1 cup (250 mL) ketchup

2 tbsp (30 mL) olive oil 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) cider vine­gar 2 tbsp (30 mL) maple syrup or honey

2 tsp (10 mL) Di­jon mus­tard 1 tsp (5 mL) pa­prika 1 tsp (5 mL) dried oregano

1/4 tsp (1 mL) onion pow­der 1/8 tsp (0.5 mL) gar­lic pow­der Freshly ground black pep­per to taste

Place all in­gre­di­ents in a bowl and whisk to com­bine. Trans­fer to a tight-seal­ing jar and re­frig­er­ate. Sauce will keep up to 2 weeks.

Creamy Coleslaw with Ap­ples and Pecans

Prep. time: 25 min­utes Cook­ing time: none Makes: 6 to 8 serv­ings

For the dress­ing:

1/3 cup (80 mL) may­on­naise

1/4 cup (60 mL) but­ter­milk

1 tsp (5 mL) gran­u­lated sugar

2 tsp (10 mL) Di­jon mus­tard A few splashes hot pep­per sauce, such as Tabasco Salt and freshly ground black pep­per to taste

Com­bine the in­gre­di­ents in a small bowl. Cover and re­frig­er­ate the dress­ing. Dress­ing can be made sev­eral hours in ad­vance.

For the coleslaw: 1 tsp (5 mL) lemon juice 1 medium red ap­ple 3 cups (750 mL) thinly shred­ded green cab­bage 1/3 cup (80 mL) pecan pieces

1/3 cup (80 mL) grated car­rot 1/3 cup (80 mL) diced cel­ery 2 green onions, thinly sliced

Place lemon juice in a medi­umto-large bowl. Core the ap­ple, cut into small cubes, set in the bowl and toss to coat with the lemon juice. Add the cab­bage, pecans, car­rot, cel­ery and green onion to the bowl, but do not toss to com­bine. (Coleslaw can be made to this point two hours in ad­vance; cover and re­frig­er­ate un­til ready to dress.)

When ready to serve, driz­zle the dress­ing over the cab­bage mix­ture and toss ev­ery­thing to­gether to com­bine. For crisp coleslaw, serve it soon af­ter dress­ing it.

Savoury Jalapeno Corn­bread Muffins

Prep. time: 15 min­utes Cook­ing time: 18 to 20 min­utes Makes: 12 muffins

Veg­etable oil spray

1 cup (250 mL) corn­meal

1 cup (250 mL) all-pur­pose flour

1/4 cup (60 mL) sugar 1/2 tsp (2.5 mL) salt 1 tbsp (15 mL) bak­ing pow­der 1 medium-to-large jalapeno pep­per, halved, seeded and finely chopped 1/4 cup (60 mL) chopped fresh cilantro or thinly sliced green onion 1 cup (250 mL) Mon­terey Jack or ched­dar cheese, grated

1 large egg

1 1/4 cups (310 mL) but­ter­milk

1/4 cup (60 mL) veg­etable oil

Pre­heat the oven to 350 F (175 C). Coat each cup in a 12-cup non­stick muf­fin pan with veg­etable oil spray.

Place the corn­meal, flour, sugar, salt and bak­ing pow­der in a medium bowl and whisk to com­bine. Add the jalapeno pep­per, cilantro (or green onion) and cheese and use a spoon to mix them into the flour mix­ture.

Place the egg in a sec­ond medium bowl and beat un­til the white and yolk are blended. Mix in but­ter­milk and oil. Mix the wet in­gre­di­ents into the flour mix­ture un­til just com­bined. Di­vide and spoon the bat­ter into the muf­fin pan, fill­ing each cup about three­quar­ters full.

Bake in the mid­dle of the oven for 18 to 20 min­utes, or un­til the corn­bread muffins spring back when gen­tly touched in the cen­tre.

Set muffins on a bak­ing rack and cool 15 min­utes. Re­move each muf­fin from the pan.

En­joy im­me­di­ately, or cool them to room tem­per­a­ture, set on a plat­ter, cover and set them aside. If you do the lat­ter, you can make the corn­bread sev­eral hours be­fore needed.

Serve them at room tem­per­a­ture, or set them on a bak­ing sheet and warm them at 350 F (175 C) for 5 min­utes, and then serve.

Iced Tea Le­mon­ade

Prep. time: 20 min­utes Cook­ing time: a few min­utes Makes: 8 serv­ings

3 1/2 cups (875 mL) cold wa­ter 1 cup (250 mL) gran­u­lated sugar 2 cups (500 mL) freshly squeezed lemon juice (about 8 to 10 large lemons) 1 1/2 cups (375 mL) strongly brewed tea

Lemon wedges for gar­nish

Place 1 cup (250 mL) of the wa­ter and the sugar in a small pot. Bring to a boil and cook, stir­ring, un­til the sugar has dis­solved and the liq­uid is clear, about 2 min­utes.

Re­move from the heat and cool to room tem­per­a­ture. Pour this mix­ture into a large serv­ing jug. Stir in the re­main­ing 2 1/2 cups (625 mL) of wa­ter, lemon juice and tea. Cover and re­frig­er­ate un­til ready to serve; mix­ture can be made many hours be­fore needed.

To serve, pour the tea/le­mon­ade mix­ture into ice-filled glasses. Gar­nish each glass with a lemon wedge and en­joy.

IS THE AU­THOR OF THE BOOK

Dar­ren Stone/ Vic­to­ria Times Colonist

Meaty and ten­der pork back ribs served with creamy coleslaw, jalapeno corn­bread muffins, and pick­les. A dish of coleslaw is the per­fect ac­com­pa­ni­ment to pork back ribs.

Dar­ren Stone/Vic­to­ria Times Colonist

1/4 tsp (1 mL) ground cayenne pep­per 3 large and meaty racks of pork back ribs (each rack about 2 lbs or 907 g) Salt and freshly ground black pep­per to taste 1 1/2 cups (375 mL) al­co­holic or non-al­co­holic ap­ple cider Your favourite store-bought or...

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