JULIA SPENCER-FLEMING: As promised, a Memorial Day recipe that fulfills my two requirements: it has to be something guests will expect to see at a cookout, but NOT have to go on a grill, because I am a woman and I don't know how to grill. There, I said it. I married Ross so I would never have to know anything about wine or about BBQ, and it's too late for me to learn no, especially when I have A) the wine guy at RSVP Beverages to tell me what's good and B) recipes like this.
These mock-grilled ribs are not my recipe, but come courtesy of my friend Celia Wakefield, who besides being a delightful commentor on Jungle Reds, was also a professional caterer. Many of her meals which I've had the good fortune to share are wonders like this - three or four ingredients, a little magic, and they come out looking and tasting like... well, like you had a pro catering for you! Take it away, Celia!
Here is a quick prep recipe which works
well with a gathering when you want to be with the party, not in the
kitchen.Ingredients:
2#+ rack of St. Louis spareribs -this will give 14# ribs so allow 3 ribs per person at least.
Spice mix:
Buy a good commercial one like Indian Curry Seasoning from Frontier Coop*, or make your own with:
1 tbsp cumin
2 tbsp coriander
1 tbsp turmeric
2 tbsp cardamom
1 tbsp smoked paprika
1 tsp salt
1 tbsp garlic powder NOT salt
1 tbsp chili (Trader Jo makes a great one called TJ Chili Lime seasoning blend)
Measure out and mix together. Heat oven to 325 degrees F
Use a baking sheet large enough to lay the ribs down in a single layer.
Tear a piece of heavy duty foil to enclose the ribs with extra to fold over to make a heat proof envelope.
Lay the ribs curved side up in the center of the foil, sprinkle generously with spices.
Turn over and sprinkle the other side. This side is ribs curving up.
Wrap tightly and put in the oven for 1.5 hours dependent on the meatiness of the ribs. More meat, longer cooking.
Remove and unwrap carefully as the steam can burn!
Turn ribs over and put either under the grill or on the barbecue for a crisper finish.
* If you can find a smoked mixed spice grab it as it will be wonderful and you can add additional spices to ‘spice’ up the flavor.
Serve by separating the ribs and serving with a rice pilaf or fries or a good baguette.
JULIA: Do you have any fail-proof cookout recipes you'd like to share, dear readers? And please congratulate Celia, who's celebrating her 50th anniversary with her delightful husband Victor this week!
Happy anniversary, Celia . . . and thank you for the great recipe.
ReplyDeleteBroccoli/Bacon Salad
ReplyDeleteCook one half pound bacon; drain; crumble
Cut one large head of broccoli into florets
Combine broccoli, bacon with one cup shredded sharp cheddar cheese
Mix together 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons sugar, 2 tablespoons white balsamic vinegar
Stir in 2/3 cup dried cranberries
Gently combine broccoli with the dressing; chill until ready to serve
Oh, my gosh, Joan, this sounds wonderful. I have two enormous heads of broccoli I was wondering what to do with; I'm going to try this salad.
DeleteI think you'll enjoy it, Julia . . . it’s a yummy side dish that’s also quite adaptable . . . you could substitute white wine vinegar or champagne wine vinegar for the white balsamic vinegar; you could substitute golden raisins for the cranberries [although the broccoli/cranberry combination is really nice] . . . .
DeleteYummy! Two possible confusions:
ReplyDelete"Lay the ribs curved side up in the center of the foil, sprinkle generously with spices.
Turn over and sprinkle the other side. This side is ribs curving up."
Seems like one of those should be "down" - does it matter? Also, since you don't grill, would "Turn ribs over and put either under the grill or on the barbecue for a crisper finish" be "under the broiler" -yes ? I just want to clarify so I do it right.
Happy anniversary to Celia!
Yes on both counts, Edith. Celia is English; "grill" may come more naturally to her than "broiler."
DeleteHappy anniversary,Celia! Those ribs sound absolutely wonderful!
ReplyDeleteHappy Anniversary, Celia and Victor! Great photos! Thanks for the recipe--I don't even own a grill, so this maygo in the 'try for a crowd' folder!
ReplyDeleteHappy Anniversary Celia and Victor!
ReplyDeleteParmesan oven fried chicken
Melt 1/2 stick butter in roasting pan. Dip chicken in butter, then coat with flour seasoned with curry, grated parmesan (salt if you must). Place in pan skin side down, bake at 425 for 20 minutes, turn skin side up and bake an additional 10 minutes. Serve warm or cold.
Margaret, I will share this with Youngest. Shes in her first apartment (as I've written here) and I've been giving her very simple recipes to make things she likes. This sounds like it would be good with bone-in thighs, which well fit a student budget.
DeleteThanks for the rib recipe Celia! and happy anniversary! LOL on grilling and wine Julia--we simply can't be good at everything!
ReplyDeleteI also don't change my own oil or cut my kids' hair. Happy to let the experts do their thing.
DeleteCongratulations, Celia!
ReplyDeleteI do a saucy-rib for cookouts. You are supposed to crisp them on the grill. I cheat and use the broiler. I'm outside, can post the sauce recipe later for anyone interested.
I'm always up for saucy ribs, Liz! Also, I think in this case celia is using "grill" to mean "broiler"; she's British and you know how those folks are with their funny words... :-)
DeleteDouble for extra-saucy ribs
Delete1c ketchup
1c white vinegar
1/2c dark corn syrup
2tsp sugar
1/2tsp salt
1/4tsp onion powder
1/4tsp garlic powder
1/4tsp tabasco (add more for extra kick)
Combine all ingredients and bring to boil. Simmer for 30 minutes or until thick.
Slather sauce on ribs. Wrap in foil and bake in a 300-degree oven for 2.5-3 hours, or until meat is tender. Slit open foil and slather with more sauce. Broil for 3-4 minutes.
If the sauce is warm, you could slather on another coat. Make sure you have lots of napkins!
Happy Anniversary! thanks for the recipe but it's 95' here today and tomorrow so I am not sure that I am even going to turn on my oven. And with a condo , I have not grill although I do know how. Maybe cold shrimp to celebrate? Or store bought fried chicken?
ReplyDeleteCelia'a got you covered for that as well, Atlanta - take a look at her super easy shrimp involving NO cooking at all: http://www.jungleredwriters.com/2018/08/easy-and-elegant-summer-supper-plus.html
DeleteCongratulations, Celia, and Thanks for the recipe! My favorite thing to cook on the grill is fish. Salmon steaks or, if we're feeling flush, a hunk of halibut. The tool that makes it easy is a hinged rack that you can enclose the fish in -- then turning it doesn't end up with pieces of fish stuck to the grill. The other essential tool: an electronic meat thermometer. Also essential: a hood for the grill to keep closed with vents a bit open so the coals don't flam and burn the fish. Best fancy fish topping is a whisked up combination of finely chopped white anchovies, parsley, garlic, olive oil. (instead of anchovies you could use lemon or lime juice with some minced capers)
ReplyDeleteOOh Hallie, love your fish topping recipe! Thank you!
DeleteHallie, Thanks for the recipe. I will choose the fish over beef or chicken every time! Always looking for new ways to serve it.
DeleteHallie, thanks for the recipe! I just bought some fish cooking sheets for the grill yesterday. It says you can put them in the dishwasher afterwards, and they can tolerate up to 600 degrees on the grill. Will let you know how they turn out.
DeleteOne of the BEST fish tacos I ever had was made by flaking fish straight off the grill.
DeleteHappy 50th anniversary, Celia and Victor! That's a wonderful accomplishment. Is there a secret to your marital longevity that you would share with us?
ReplyDeleteThe ribs sound wonderful. And reminds me that we have ribs in the freezer, already cooked, left over from a family party. They just need to be heated up, and will make a great holiday weekend meal for us, as we continue to pack to move next week.
My failproof, easy recipe: three cans of beans, drained. I use black beans, white beans of some kind (cannelini, garbanzo, navy, whatever is in the cupboard), and a red kidney bean. Quickly microwave one half of a bag of edamame with a little olive oil, and toss in with the other beans. Rough chop a half bunch of parsley (more if you want, I personally don't think you can have too much parsley in this), and add, along bottled Italian dressing. Season with LOTS of fresh ground pepper and some sea salt to taste.
You can turn this into an entree by not draining the canned beans, and serving it over cooked rice. Easy, peasy, and delicious.
Sounds delicious, Karen, and very modern with the edamame. My mother's go-to cookout contribution was her three or four bean salad; I've never known there to be any leftovers.
DeleteYou are also brilliant! This all sounds delicious!
ReplyDeleteAgreed, the fish flipper is great. But we have a charcoal grill, the old-fashioned kind, but food is so delicious. And an peasy topping for grilled salmon is sour cream and chopped fresh dill. Put some asparagus in the nuke for 30 seconds, then throw it on the grill too, and Yum! For an accompaniment to grilled pork tenderloin, cut peaches in half and remove the pit, put face down on the grill for a minute or two, then top with… Blue cheese!
Oh boy Hank, more peaches! Thank you.
DeleteGreat ideas, Hank, on the salmon, and that's how I usually do asparagus-- doing tonight, actually! And LOVE grilled peaches. I got the first east Texas peaches at the farmer's market yesterday.
DeleteYUM! We for our first of the year yesterday, too! xooxo
DeleteHeading out to pick more of our own asparagus! A lit grill (charcoal) might be in our very near future.
DeleteHappy 50th to you and your honey, Celia! Thank you for stopping by and sharing it with us.
ReplyDeleteAny special plans to celebrate this amazing date?
I'm afraid I jumped the gun, so check out yesterday's mouth watering, music filled blog for my recipe for Rum Raisin Peach cobbler.
You put it there? Yay! We may need to front-page your recipe - there was a LOT if interest in your dessert...
DeleteHappy Anniversary, Celia!!! And your rib recipe sounds divine! Hub is the meat cooker in our house so I am most definitely sharing with him!
ReplyDeleteHappy Anniversary, Celia! Beautiful photos!
ReplyDeleteJulia, thank you for not grilling. Even if I knew how to use a BBQ grill, I would not want to because it harms the environment. These days with climate change, I am trying to reduce my carbon print.
Thank you for the recipe. Your ribs recipe sound yummy!
When I was a kid before we knew about the impact we have on the environment, I used to love hot dogs and hamburgers cooked on a BBQ grill. The simpler, the better. Loved creating s'mores at camp.
These days during the summer, I find myself eating more plant based foods like peaches and strawberries. And drinking more water. We love the farmer's market. Depending on the time of the year, they have delicious dry farmed tomatoes.
Diana
Diana, my favorite part of summer now is my CSA. Every week from the beginning of June until just beofre Thanksgiving, I pick up delicious, organic, picked-that-day vegetables. I was never a big veggie eater before; Bumbleroot Farms has coverted me.
DeleteJulie does all the grilling at our house but I still have to tell her how long, etc. However, our new (three years ago now) range came with a griddle in the center than can be reversed to a grill. Totally useless I thought. Except for reheating pizza. Until I tried using it a couple of nights ago. We were planning swordfish on the grill outside but it was cold and rainy. So I fired up the inside grill. I used grape seed oil to prevent sticking and sprinkled the fish liberally with a garlic pepper seasoning that we love for everything. It was fabulous, with grill marks even! I cooked it on a really high heat so the outside would brown and crisp without over cooking the fish. The next day Julie asked if we could have it again, two nights in a row. now I'm looking forward to trying other things.
ReplyDeleteAnd when all was said and done, we put the grill in the sink to soak a few minutes, washed and dried it, and Bob's your uncle -- it's already to go again.
Ann, Jenn-Air came out with a grill in the middle of the stovetop years ago when my husband and his father had their retail furniture-appliances-TVs store. My mother-in-law got a Jenn-Air, but, alas, I did not. I did always wonder how useful they were, as she didn't seem to use her grill option. Nice to know the option is still available and works so well.
DeleteHappy anniversary, Celia and Victor! And thanks for the mock rib recipe!
ReplyDeleteJulia, one of these days you might think about a gas grill. I do all the grilling at our house, and I love my gas grill. We actually have it hooked up to our natural gas, so don't even have to buy propane. And when it's really hot and I don't want to heat up the kitchen with the oven, I use the grill for all sorts of things, including making pizza!
Debs, with your cooking and gardening and teapots, I want to be married to you. Hahaha! Your pics of food you fix, even salads, on FB always have me drooling.
DeleteHappy anniversary, Celia! You're not the first person I know to recommend Trader Joe's chili lime seasoning. I'm going to have to remember to get some next time I go to TJ's!
ReplyDeleteHappy Anniversary, Celia and Victor.
ReplyDeleteThe recipe sounds wonderful. I've copied it for later use. Yum. Do you have to skin the ribs? Deborah, I'm jealous you were able to get your gas grill hooked up! And Julia, yes, gas grilling is easy and no mess - even with changing out propane tanks. You're a Mainer, you need an alternative to cooking on the woodstove when the power's out. We would wheel our grill out of the garage supper was on the way.
Ah, but Kait, that's what my two wood stoves are for... :-)
DeleteHappy anniversary, I you are having a marvelous celebration catered by others so you can just enjoy your day.
ReplyDeleteMy niece just smoked a marvelous Turkey yesterday and grilled fabulous homemade Naan bread, which I'm sure I have misspelled. It was delicious.
I can barbecue whole chickens and have even done a turkey. Growing up we used a bottled sauce called Woody's Cookin Sauce that brushed on towards the end of cooking. I usually have a jar in the fridge, love to put on chicken that I cook on stovetop or in the oven. I don't currently have a grill or barbecue, maybe I'll find a new one someday. Anyway, happy anniversary!
Deana, I have a good friend who's a master griller - he's graduated to using that green egg thing. He does amazing hams, legs of lamb, etc. with a combination of rubs and different woods in the smoker (cherry, applewood, and the like.) I don't think I had seen large-cut home grilling before I met him.
DeleteHappy Anniversary to you and your husband, Celia! 50 years is an amazing achievement! And, I can't imagine any man being luckier than being married to a caterer.
ReplyDeleteAlthough I'm not usually a rib fan (probably the only person in the world), this recipe sounds really good. It's simple but with delicious ingredients. I'm like you, Julia, in that my husband is the griller, and I'm just past the point of wanting to learn how.
I have to say they're a perfectly compatible couple, because Victor mixes drinks that would make a bartender weep with joy.
DeleteHahaha! Then, Victor does his part.
DeleteShalom Reds and fans. I will be at the parade tomorrow morning. I go mostly to keep my flatmate company. Our town, Doylestown, PA, has 3 public high schools. They all have marching complete with drums and majorettes. There is at least one adult band that plays on the flatbed of a truck. The parade has several antique firetrucks and old school police cars. The local corvette clubs has more than a few cars that strut there stuff. The American Legion has a contingent that presents. Antique pickup trucks and other vehicles. One car has two fronts. Old style tractors. Several local charities have groups. Irish step dancers and a theatre company are represented. It takes about an hour. They start at one of the high schools and end at our largest cemetery. Many residents leave town for the long weekend but the parade draws from a wider area and is always well attended. Rain or shine. We expect good weather this morning.
ReplyDelete