CRAVE: Miss Quad’s recipes keep meat tender and salads colorful
photo by: Will Sterling/Mother Earth News
Memphis Dry Rub Ribs
Yields 4 servings.
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon allspice
1 teaspoon cayenne pepper
2 teaspoons seasoning salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1⁄2 teaspoon cumin
1 cup pineapple juice
3 tablespoons cider vinegar
4 pounds baby back ribs
1. Preheat grill to 300 F.
2. In a small bowl, make the dry rub by combining paprika, brown sugar, kosher salt, allspice, cayenne pepper, seasoning salt, black pepper, garlic powder, onion powder, and cumin. Set aside.
3. In another small bowl, make the glaze by whisking together pineapple juice and cider vinegar. Set aside.
4. Place ribs flat on a sheet pan or cutting board. Sprinkle liberally with dry rub, fully saturating both sides and patting roughly to ensure thorough coverage.
5. Place ribs, meatier side down, on grill. Cover and cook for 20 minutes, then brush both sides of ribs with glaze.
6. Cook for another 20 minutes, and then brush both sides of ribs again with glaze.
7. Preheat oven to 325 F.
8. Continue cooking ribs for an additional 20 minutes, brush both sides again with glaze, and then remove ribs from grill and place in a roasting pan. Pour any remaining glaze over ribs.
9. Roast, uncovered, for 20 minutes, or until ribs reach an internal temperature of 200 F on an instant-read thermometer.
10. Transfer ribs to a cutting board, let rest for 10 minutes, and then cut them between the bones. Serve with barbecue sauce.
BLT Salad with Chunky Blue Cheese Dressing
Yields 2 to 4 servings.
8 ounces blue cheese, crumbled, plus additional for garnish
1⁄2 cup mayonnaise
1⁄4 cup sour cream
Juice of 1 lemon
2 cloves garlic, minced
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh chives
1⁄2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 head romaine lettuce, roughly chopped
4 large eggs, hard-boiled and halved
3 medium tomatoes, sliced
6 slices bacon, cooked crisp and crumbled
1. In a small bowl, mix together blue cheese, mayonnaise, sour cream, lemon juice, garlic, cilantro, chives, cayenne, salt, and pepper. Cover with plastic wrap, and refrigerate until ready to serve.
2. On a large serving platter, arrange lettuce in an even layer. Top with layers of eggs and tomatoes. Sprinkle bacon over the top.
3. Garnish salad with additional crumbled blue cheese, and serve with dressing to the side.
NOTE: If the dressing is too thick at serving time, thin it down by stirring in a little bit of buttermilk or cream.