I love making my family and friends healthy, flavorful, easy-to-prepare dishes that are simple, yet elegant. Besides writing "Men Who Like to Cook" and "Men Who Like to Travel," I also write for Zester Daily, One for the Table, Peter Greenberg and NY Daily News online. My latest eCookbook, 10 Delicious Holiday Recipes, is available on Amazon. I am also selling handcrafted chocolates at www.dchocolates.com
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Wednesday, June 15, 2011
Texas Baby Back Ribs for Father's Day
Sure it's a cliche, but one you can hang your hat on: most guys like meat.
On any other Sunday, you'd probably find dad in front of the grill, doing damage to burgers, dogs, shrimp and steak. With red hot mesquite or briquets supplying the fuel, dad happily flips his victims until he's got caramelization underway and char marks in all the right places.
But not this Sunday. Oh, no. This is Father's Day when everyone else should be rolling up their sleeves and doing due diligence in pursuit of dad's favorite food.
What's special about this day is that dad can rest. Drinks and food will be laid on the table without any effort on his part.
As a dad, myself, I enjoy this day. My sons, Michael and Franklin, are very good cooks. They grill and saute with the best of them and, like their dad, they fill the table with lots of choices.
Recently I visited West Texas and enjoyed myself immensely at the Wildcatter Ranch, a delightfully rustic resort, about an hour and a half north-east of Abilene.
Chef Bob Bratcher, self-taught and a cowboy at heart, showed our group how to break down a beef tenderloin and cut ribeye steaks out of what he called the "stick".
For two days we feasted on chef Bob's creations, not the least of which was a magnificent 14 ounce, bone-in ribeye steak with a peppery crust on the outside and perfectly medium-rare, juicy inside.
One of the other memorable dishes he shared with us was his baby back pork ribs, coated with the Wildcatter Ranch dry rub he makes himself.
The ribs were tender and sweet. The bone side of the rib had a thick coating of chef Bob's dry rub. Unlike traditional powdery, dry rubs, his was thick with cracked black pepper and celery seed. That added a pleasing crunch as we gnawed on the bones.
Chef Bob was kind enough to share the recipe with us and it's perfect to make for Father's Day.
Wildcatter Ranch Dry Rub Baby Back Ribs
Cooking the ribs at low temperature for a long time is the secret. Slow roasting brings out the sweetness of the meat.
Preparation Time: 30 minutes
Marinating Time: overnight
Cooking Time: 3 hours
2lbs pork baby back ribs
¾ cup freshly squeezed lime juice
2 cups Rib Rub (recipe below)
Bob's Rib Rub
The rub can be made ahead but because the garlic is fresh, use within 24 hours of preparation.
½ cup plus 2 tablespoons coarse black pepper
1 cup dried oregano leaves
½ cup paprika
1 tablespoon plus 1 teaspoon celery seed
½ cup plus 2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon dry mustard
1 ½ cups brown sugar
2 teaspoons cinnamon (ground)
2 teaspoons dry minced garlic
2 teaspoons granulated garlic
Mix all ingredients together in bowl and store overnight in airtight container until ready to use.
Pull the silver skin off the backs of the ribs. Season the racks liberally with fresh lime juice and the rub.
If you have a barbecue grill or a smoker, get it hot on one side and place the ribs on a rack over an aluminum lined pan on the cold side of the grill.
If you're using the oven, heat until 250 degrees.
In either case, cook for 2 ½ hours. Fork-test the meat to confirm it is tender.
The ribs can be cooked ahead of time, even the day before.
30 minutes before serving, wrap the rack tightly in foil, and bake in a 200 degree oven for 30 minutes.