Friday 13th BBQ
BBQ Pork Ribs
2 racks of pork ribs
Rub:
5 t salt (not coarse)
2 t garlic powder
2 t paprika
2 t black pepper
2 t BBQ spice
Mix all ingredients together, set aside.
To braise the racks, rub with spice mixture, sear the racks in roasting pan with a little vegetable oil. Add enough water to cover the racks. Add one can of tomatoes, one coarsely chopped onion, 2 garlic cloves, and 2 celery ribs, chopped. Let this simmer, covered in oven at 300 degree's for 3 hours. Remove from oven to cool before slicing. Ribs may be grilled the next day.
BBQ Sauce:
2 t canola oil
1 red onion, finely diced
4 cloves garlic, finely chopped
2 t chili powder
1 large can plum tomatoes and juices, pureed
1 c water
2 chipotle puree
1/4 c each ketchup, honey and dark brown sugar
2 t mustard
1/2 c red wine vinegar
salt and freshly ground pepper to taste
2 c bourbon (optional)
Heat oil in large saucepan over medium-high heat. Add onions, stirring until soft. Add garlic, cooking 2 minutes more. Add chili powders, cooking 5 minutes more. Add the tomatoes, water, chipotle puree, ketchup, mustard, honey, brown sugar, vinegar, salt and pepper. Cook until thickened, 25-30 minutes.
Optional: add bourbon, bring to a boil and cook an additional 10 minutes. This allows the alcohol to burn off. Salt and pepper to taste.
Red Potato Salad
8 c unpeeled potatoes, cubes
4 strips bacon
1/2 c minced red onion
1/4 sliced scallions
1/4 c evoo
3 t red wine vinegar
1 1/2 t Dijon mustard
2 t mayonnaise
salt and pepper
In a large pot, add water to cover potatoes. Bring to a boil, and cook until tender (about 8 minutes). Drain and cool.
Cook bacon until crisp. Drain and finely chop.
In a bowl, whisk together olive oil, vinegar, mustard, mayonnaise, salt and pepper. Combine potatoes, bacon, onions and scallions. Pour dressing over potatoes and gently toss.
Crepes
1 c all purpose flour
1/2 c water
1/2 c milk
3 large eggs
2 t unsalted butter, melted and cooled
1/2 t salt
2 t vanilla
Combine all ingredients in a food processor. Scrape batter into a bowl. Chill for one hour.
Heat crepe pan with butter. Lay a very thin layer into pan. Turn after about one minute.
Serve with choice of fillings.
