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!
