TASTES
DR. FRANK’S FAVORITE BARBECUE RIBS Serves: 6 INGREDIENTS n ½ cup brown sugar, packed n ½ cup blueberry jam n 1 Tbs. smoked paprika n 2 tsp. salt n 1 tsp. ground white pepper n 1 tsp. crushed red pepper flakes n 2 garlic cloves, minced n 2 cups barbecue sauce (bottled or homemade) n 4 lbs. baby-back-style pork ribs DIRECTIONS In a saucepan over medium heat, stir together all the ingredients except the ribs, bring the sauce to a simmer, and continue to cook for 10 minutes, stirring often. Remove the saucepan from the heat and allow the sauce to cool on the stovetop while you prepare the pork ribs. You will need to peel the membranes off the ribs. You can have your butcher do this, or you can do it yourself. Slide a small sharp knife under the silver skin, or membrane, move it sideways along the length of the ribs, then grab the loosened skin with a paper towel and remove it. Combine the ribs with half of the cooled sauce in a large zip-top plastic bag. You may need several bags to hold the ribs; if so, divide the sauce into equal parts per bag. Seal the bags and massage the sauce to cover the meat and marinate in the refrigerator for at least 3 hours. Reserve the remaining half of the sauce for basting on the grill.
Cooking the ribs in foil over low heat will steam them and ensure that they don’t burn. Then you take them out and do them on higher heat to make a nice bark on them. It makes them nice and crispy on the outside and moist on the inside.” Chef Laura Granston, Kings Food Markets, Parsippany
Preheat a grill to low heat. Remove the marinated ribs from the plastic bags and discard the marinade in the bags. Wrap the ribs in heavy-duty aluminum foil and seal the edges, making several sealed packages. Place the aluminum foil packages on the grill and cook for 45 minutes, turning the packages every 10 to 15 minutes. Be careful not to let them burn. Remove the ribs from the grill, then remove the ribs from the packages and set aside. Increase the heat on the grill to medium. Place the ribs directly on the grill, and cook for another 15 to 20 minutes, basting with sauce generously every 2 to 3 minutes, until the meat is evenly browned and caramelized. Serve warm.
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