Recipes – 12 August 2013

Chef de Cuisine – Susie Stragnell

with assistance from Rob Anderson & Emily Keeler

Rob’s BBQ Ribs

Rub Ingredients – this rub makes enough for 7-10 racks

3/4 cup dark brown sugar
3/4 cup white sugar
1/2 cup smoked paprika
1/4 cup Kosher salt
1/4 cup garlic powder
2 Tbls ground black pepper
2 Tbls ginger powder
2 Tbls onion powder
2 tsp rosemary powder
1/2 tsp cayenne powder

2 Tbls vegetable oil

Babyback Ribs or St. Louis Ribs

Paper towels

Preparation

1. Mix rub ingredients
2. Remove the membrane from the back of the ribs (see youtube.com if unclear on how)
3. Brush/Spray 1 Tbls vegetable oil on the front and back of ribs
4. Massage approximately 2 Tbls of rub onto the front and back of ribs
5. Let marinate for 12-24 hours in the refrigerator

Cooking

1. Set your oven to broil
2. Place ribs meat-side down on a wire rack with a drip pan underneath
3. Broil for approximately 5 minutes or until top starts to brown
4. Turn ribs over and broil again for approx 5 minutes or until it starts to brown
5. Remove ribs from the oven and oven temperature to 225 degrees (F)
6. When oven reaches correct temperature, put ribs back in oven on wire rack, meat-side up, for 3 to 4 hours.
7. Approximately 10 minutes before taking ribs out of the oven, set oven to broil again, lightly brush your favorite BBQ sauce onto the back (non-meat) side of the ribs. Let broil for approx. 5 minutes or until it starts to bubble and brown.
8. Turn ribs over (meat side up), lightly brush with BBQ sauce, and broil for 5 min or until it starts to bubble and brown.

Serve with a side of paper towels!

Deep Dark Chocolate Cookies

Makes: about 24

Ingredients

Non-stick vegetable oil spray
1 1/2 cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 Tbls cornstarch
1/4 tsp salt

Directions

1. Preheat oven to 400°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.
6. On low speed, beat dry ingredients into meringue.
7. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
8. Place 1/2 cup sugar in bowl.
9. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
10. Place on prepared sheet.
11. Repeat with remaining dough, spacing 2 inches apart.
12. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
13. Transfer to rack; cool.

Epicurious.com

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