{"id":561,"date":"2013-09-17T07:45:18","date_gmt":"2013-09-17T07:45:18","guid":{"rendered":"http:\/\/www.stragnell.com\/XCstravaganza\/?page_id=561"},"modified":"2013-10-15T10:48:40","modified_gmt":"2013-10-15T10:48:40","slug":"recipes-12-august-2013","status":"publish","type":"page","link":"http:\/\/www.stragnell.com\/XCstravaganza\/recipes-12-august-2013\/","title":{"rendered":"Recipes – 12 August 2013"},"content":{"rendered":"

Chef de Cuisine – Susie Stragnell<\/h2>\n

with assistance from Rob Anderson & Emily Keeler<\/h4>\n
\n

Rob’s BBQ Ribs<\/h4>\n

Rub Ingredients – this rub makes enough for 7-10 racks<\/strong><\/p>\n

\"BBQ3\/4 cup dark brown sugar
\n3\/4 cup white sugar
\n1\/2 cup smoked paprika
\n1\/4 cup Kosher salt
\n1\/4 cup garlic powder
\n2 Tbls ground black pepper
\n2 Tbls ginger powder
\n2 Tbls onion powder
\n2 tsp rosemary powder
\n1\/2 tsp cayenne powder<\/p>\n

2 Tbls vegetable oil<\/p>\n

Babyback Ribs or St. Louis Ribs<\/p>\n

Paper towels<\/p>\n

Preparation<\/strong><\/p>\n

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

    Cooking<\/strong><\/p>\n

      \n
    1. Set your oven to broil<\/li>\n
    2. Place ribs meat-side down on a wire rack with a drip pan underneath<\/li>\n
    3. Broil for approximately 5 minutes or until top starts to brown<\/li>\n
    4. Turn ribs over and broil again for approx 5 minutes or until it starts to brown<\/li>\n
    5. Remove ribs from the oven and oven temperature to 225 degrees (F)<\/li>\n
    6. When oven reaches correct temperature, put ribs back in oven on wire rack, meat-side up, for 3 to 4 hours.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n<\/ol>\n

      Serve with a side of paper towels!<\/p>\n

      \n

      \"DeepDeep Dark Chocolate Cookies<\/h4>\n

      Makes: about 24<\/p>\n

      Ingredients<\/strong><\/p>\n

      Non-stick vegetable oil spray
      \n1 1\/2 cups bittersweet chocolate chips, divided
      \n3 large egg whites, room temperature
      \n2 1\/2 cups powdered sugar, divided
      \n1\/2 cup unsweetened cocoa powder
      \n1 Tbls cornstarch
      \n1\/4 tsp salt<\/p>\n

      Directions<\/p>\n

        \n
      1. Preheat oven to 400\u00b0F.<\/li>\n
      2. Spray 2 large baking sheets with nonstick spray.<\/li>\n
      3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.<\/li>\n
      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.<\/li>\n
      5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.<\/li>\n
      6. On low speed, beat dry ingredients into meringue.<\/li>\n
      7. Stir in lukewarm chocolate and 1\/2 cup chocolate chips (dough will become very stiff).<\/li>\n
      8. Place 1\/2 cup sugar in bowl.<\/li>\n
      9. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.<\/li>\n
      10. Place on prepared sheet.<\/li>\n
      11. Repeat with remaining dough, spacing 2 inches apart.<\/li>\n
      12. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.<\/li>\n
      13. Transfer to rack; cool.<\/li>\n<\/ol>\n

        Epicurious.com<\/a><\/p>\n

        \n

        Back to Recipes<\/a><\/p>\n

         <\/p>\n

         <\/p>\n

         <\/p>\n ","protected":false},"excerpt":{"rendered":"

        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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_mc_calendar":[],"footnotes":""},"class_list":["post-561","page","type-page","status-publish","hentry"],"jetpack_shortlink":"https:\/\/wp.me\/P2W13e-93","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/pages\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/comments?post=561"}],"version-history":[{"count":0,"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/pages\/561\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.stragnell.com\/XCstravaganza\/wp-json\/wp\/v2\/media?parent=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}