Join "Jayni's Kitchen" this week for "Celebrate July Fourth with Bigg's BBQ."
Host Jayni Carey and her guest, Phil Toevs, will prepare the following recipes: Oven-Roasted Pork Spare Ribs, Hot Potato Salad, Broccoli Salad and Cherry Cobbler.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Oven-roasted pork spare ribs
3/4 cup seasoned salt
1/2 cup brown sugar
3 tablespoons chili powder
3 tablespoons granulated garlic
3 tablespoons paprika
4 slabs pork spare ribs
Rib Rub: Place all ingredients for the rub in a bowl and stir to combine.
Remove the spare ribs from their packaging and drain any excess juice. Using a sharp knife, score the silver skin (membrane) on the backside of each slab of ribs using an "X" pattern. Rub the ribs liberally with the rub. They should be covered, but not coated. Place the ribs, meaty side up, on a sheet pan with a rim, or in a large baking dish. Slow roast the ribs uncovered in a 300-degree oven for 3 hours, or until the ribs are pliable to the touch. Remove the ribs from the oven, cool briefly and chill them in the refrigerator overnight.
When ready to serve, heat the ribs over medium-high to high heat on a gas or charcoal grill for 2 to 3 minutes each side. To serve, cut each slab of ribs into thirds. Pass your favorite barbecue sauce. Serves 12 people.
Tip for a smoky flavor: When heating the ribs on the grill, add soaked hickory or mesquite wood smoking chips to the grill smoker box, or sprinkle the chips over hot charcoals.
Hot potato salad
2 1/2 pounds red new potatoes
8 bacon strips, chopped
1 tablespoon fresh thyme, chopped, or dried thyme crushed
1/2 cup red onion, small dice
1/2 cup red bell pepper, small dice
2 celery ribs, small dice
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 quart milk
8 ounces cheddar cheese, shredded
2 to 3 teaspoons kosher salt, to taste
1 tablespoon black pepper, coarsely ground
The night before serving, boil the potatoes (in their jackets) until tender-firm. Check for doneness with a toothpick or wooden skewer. Drain the potatoes well and chill them in the refrigerator overnight.
In a large saucepan or Dutch oven, saute the chopped bacon and thyme over high heat until the bacon begins to redden around the edges. Add the diced vegetables and garlic and saute until soft. Add the flour, stirring for 30 seconds. Stir in the milk a cup at a time, allowing the mixture to thicken before adding the next cup. Once all the milk is added and the mixture is thickened, reduce the heat to medium-low. Add the cheese, salt and pepper and stir constantly until the cheese is melted. While the sauce simmers, cut the cooked potatoes into 3/4-inch cubes and add them to the sauce. Simmer briefly until the potatoes are heated throughout. Serves 12.
2 heads of broccoli
1/4 cup carrot, shredded
1/2 cup red onion, minced
1/4 cup raisins
1/4 cup pecans or walnuts, coarsely chopped (optional)
1/2 cup sour cream
1/2 cup plain yogurt
3 tablespoons rice wine vinegar
1/4 cup sugar
Cut the stalks off each head of broccoli with a sharp knife. (Reserve the stalks for another use.) Break the florets into bite-size pieces and place them in a large bowl. Add the shredded carrot, minced onion, raisins and nuts (optional).
Dressing: In a separate mixing bowl, whisk together the sour cream, yogurt, vinegar and sugar until smooth. Pour the dressing over the vegetables and toss gently until the vegetables are evenly coated. Serves 8.
Option: Substitute crispy, crumbled bacon for the nuts.
1 1/2 pounds frozen cherries
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1/4 teaspoon vanilla extract
Thaw the cherries in the package under cold water, or overnight in the refrigerator. Preheat the oven to 350 degrees. Put the butter in a 9-by-13-inch baking dish and place it in the oven until the butter is melted. In a large mixing bowl, whisk the flour, sugar and baking powder together until combined. Whisk the milk and vanilla into the dry mixture until smooth. Pour the mixture evenly into the baking dish. (Do not mix the butter and the batter together in the pan.) Drain the accumulated juices from the cherries and pour them evenly over the batter. (Do not mix the cherries into the batter.) Bake the cobbler in a 350-degree oven for 50 to 60 minutes, until the top is golden brown. Serves 12 people.
- Recipes by Phillip Toevs, Bigg's Barbecue. Wine recommendation: 2005 Rosenblum Zinfandel.