First, let’s talk about ribs. There are several different kinds available in most markets. Spareribs come from the underbelly, or lower rib cage, of the pig. A full slab contains 13 ribs and weighs about three pounds. Baby back ribs (not from piglets!) come from the upper front end of the rib cage and are smaller than spareribs. Country-style ribs come from the upper rear end of the rib cage. Regular spareribs are fattier, which keeps the meat tender and moist during long cooking. Baby backs and Country-style can be prone to drying out if you’re not careful.
Tim Boyd’s Spareribs
This recipe is from an old Jason Epstein column in The New York Times, via my friend Laurie. It is credited to Tim Boyd.
Serves eight.
Dry Rub:
2 cups sugar
3 Tbsp. paprika
2 Tbsp. granulated garlic
1 Tbsp. chili powder
1 Tbsp. onion powder
8 lbs. pork spareribs
Sauce:
1 32-oz. bottle ketchup
2 cups dark brown sugar
1/2 cup coffee
1/2 cup Worcestershire sauce
1/4 cup frozen orange juice concentrate
2 Tbsp. ground black pepper
1 Tbsp. granulated garlic
1 Tbsp. celery salt
Line a pan with foil. Rinse ribs and pat dry. Rub dry rub into ribs and let sit about half an hour.
Barbecue (or broil) over medium heat until browned, about 30 minutes, turning every six to eight minutes. Don’t let them burn!
Return to foil pan, wrap tightly. Bake in a 300-degree oven for one and a half to two hours. (I have sometimes had to cook them longer; test them for tenderness occasionally.)
Make sauce by assembling sauce ingredients and simmer gently for half an hour.
Uncover ribs and baste one side. Grill this side down, then turn, baste, and barbecue the other side until browned.
To serve, cut ribs and baste liberally with sauce. Serve extra sauce on the side.
Baked Green Rice
Some people still get nervous about any mayonnaise-infused salad at outdoor picnics and barbecues. It is a myth that jarred mayonnaise left out at room temperature or outside on a warm day will turn bad. It’s the other ingredients in the salad that may go bad, such as chicken or eggs. Jarred mayonnaise is a pasteurized, stable food product. However, for those who don’t like to take chances, here is a recipe for a rice loaf that is a perfect, portable picnic treat. It is from Lee Bailey’s “Country Weekends” cookbook.
Serves six.
2 cups cooked rice (approximately 11/4 cups uncooked)
1 4-oz. can of chopped green chiles, not hot
1 small onion, finely chopped
2 cups grated cheddar cheese
1 cup finely chopped parsley
1 cup melted butter
2 eggs
1 cup milk
Preheat oven to 350 degrees. Grease a 4-by-5-inch ceramic pate loaf pan (I’ve found any old bread loaf pan works fine) lightly and line the bottom with waxed paper (or parchment) and grease paper lightly.
Combine the rice, peppers, onion, cheese, and parsley. Mix well. Add melted butter and mix. Beat eggs lightly and add milk. Stir and add to the other ingredients. Mix thoroughly.
Pour into the pan and bake for 40 to 45 minutes. Allow to cool completely, loosen sides, and turn out. Remove waxed paper. Use a very sharp knife and cut into slices.
Lemonade Stand Pie
This recipe is from the underside of a lid of Cool Whip! Yes, I have been known on occasion to buy Cool Whip, a very guilty pleasure.
When I was cooking professionally, I would sometimes take a junky shortcut kind of recipe and reverse it back to a healthier, or at least fresher, version. You can do the same with this recipe by making your own lemonade concentrate, making your own graham cracker crust, making fresh whipped cream, and using a premium ice cream in lieu of Breyer’s, although Breyer’s is damned adequate. This pie is more for at-home barbecues; you wouldn’t want to try to travel with it. It is a huge hit every time I serve it and it can be made the day before. Should be, actually.
1 can (6 oz.) frozen lemonade or pink lemonade concentrate, partially thawed
1 pint Breyer’s vanilla ice cream (2 cups), softened
1 tub (8 oz.) Cool Whip, thawed
1 prepared graham cracker crumb crust
Beat concentrate in large mixing bowl on low speed for about 30 seconds. Gradually spoon in ice cream and beat until blended. Gently stir in whipped topping until smooth. If necessary freeze mixture until it will mound. Spoon into crust.
Freeze for at least four hours or overnight. Before serving, let stand at room temperature for about 30 minutes so it is easy to cut. Serve with berries!
