Center Plates for the 4th of July Weekend

#food #meat #pork #ribs #beans

Sweet-and-Sticky Baby Back Ribs

YIELD: 4In this perfect rib recipe, cane syrup – a sticky sweet syrup made from sugar cane – gives the barbecue sauce backbone, along with honey, molasses and cider vinegar.

Sweet-and-Sticky Baby Back Ribs

YIELD: 4 In this perfect rib recipe, cane syrup – a sticky sweet syrup made from sugar cane – gives the barbecue sauce backbone, along with honey, molasses and cider vinegar.

Ingredients

• 1 package Berkshire Pork Baby Back Ribs, 2 racks, about 3 1/2 lbs total
• 1 recipe Rib Rub #99, see below
• 1/2 cup your favorite barbecue sauce
• 1/4 cup Sugar In The Raw
• 1/4 cup honey
• 1/4 cup molasses
• 1/4 cup Steen’s Cane Syrup
• 1/4 cup cider vinegar
• 1 tablespoon Louisiana hot sauce

FOR THE RIB RUB

• 3/4 cup Sugar In The Raw
• 1/2 cup salt
• 1/4 cup paprika
• 2 tablespoons coarsely-ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon chile powder
• 1 tablespoon dry mustard
• 1 tablespoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice

Preparation

1. For the rib rub: Combine all ingredients, mix well.
2. At least a half hour and up to 4 hours before you plan to cook the ribs peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
3. To make the sauce, in a medium saucepan over low heat, heat the barbecue sauce. Add the sugar and mix well. Cook for 1 minute, until the sugar dissolves. Add the honey, molasses, cane syrup, vinegar, and hot sauce. Mix well and cook for 3 minutes, stirring often. Divide the glaze equally between two bowls, one for serving at the table and one for brushing on the ribs as they grill. Set aside.
4. Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill.
5. Transfer the ribs to a platter. Lay out two big double-layered sheets of heavy-duty aluminum foil, each long enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Brush with the glaze and flip. Brush the other side and cook for 5 minutes. Flip again, brush, and cook for 5 minutes. Discard the glaze that you’ve been brushing with. Remove the ribs to a platter. Serve 1/2 slab to each guest with the second bowl of glaze on the side.

Baked Beans with Bacon & Molasses

YIELD: SERVES 6

Here’s a tasty recipe for baked beans and bacon to serve at your barbecue. Making this sweet-and-smoky summer cookout staple yourself is well worth the time. The bacon weave is optional but recommended.

Baked Beans with Bacon & Molasses

D’ARTAGNAN CHEF BIO| YIELD: SERVES 6Here’s a tasty recipe for baked beans and bacon to serve at your next barbecue. Making this sweet-and-smoky summer cookout staple yourself is well worth the time. The bacon weave is optional (but recommended).

Ingredients

• 2 cups dried navy beans
• Coarse salt
• ½ lb Applewood Smoked Slab Bacon, cut into ½” chunks
• 1 medium yellow onion, diced
• ¼ cup dark molasses
• 3 tablespoons brown sugar
• 2 teaspoons dry mustard
• Freshly ground black pepper, to taste
• 12 slices Applewood Smoked Bacon, for bacon weave garnish (optional)

Preparation

1. Place beans in a large bowl and cover with cool water, soak overnight.
2. Preheat oven to 250 degrees F.
3. Drain beans then add them to a Dutch oven or other heavy, lidded pot. Add about a teaspoon of salt and enough water to cover beans by two inches. Place pot over high heat and bring to a boil, then lower heat to a simmer and cook, stirring occasionally, until beans are just softening, about 30 to 40 minutes. Drain and set beans aside.
4. In a small bowl, whisk together molasses, mustard, brown sugar, and pepper, set aside. Heat a kettle of water. Return the pot to medium-high heat and add the bacon; cook until bacon is brown and starts to crisp. Add onion, stirring to coat. Add beans and molasses mixture, then enough hot water to cover the beans. Cover pot and bake in oven until beans are tender but not falling apart, about 4 hours.
5. Remove from oven, stir, then season with salt and pepper, to taste. Return pot to oven, uncovered, and continue to cook until sauce has thickened, about 30-40 minutes more. Serve warm.
6. For the bacon weave, if serving: Preheat the oven to 400 degrees F. Lay 6 strips of bacon vertically, flush against each other on a rimmed baking sheet. Fold every other strip in half onto itself. Lay one strip of bacon perpendicular to those strips, flush up against the back of the folds. Unfold those flipped strips back over the perpendicular strip of bacon. Continue to weave, folding every other strip in alternating columns. Bacon weave should have the same finished height and width. Bake until brown and crisp, about 15-25 minutes. Drain on paper towels then cut into portions.

Have a super holiday weekend, Keep the Faith!