Winter Barbeque: Baby Back Ribs, Smashed Red Potatoes and Cole Slaw

December 31, 2011 2 comments
Baby Back Ribs with Espresso Barbeque Sauce

Baby Back Ribs with Espresso Barbeque Sauce

 

Even in Indiana, Gary put on his winter coat and fired up the barbeque throughout the winter months.  Now we are lucky enough to do this without hats and gloves in Southern California.

Here is our menu for New Year’s Eve dinner, hosted by our neighbors, Bob and Gloria Robbins.  Cooking this up through teamwork with friends!

Baby Back Ribs

8 lbs. baby back ribs
4 tablespoons Gary’s rub (page 26 of Cook the Part)
or other  grill rub
1 bottle dark beer
Preheat oven to 400 degrees.
Wash and dry ribs.  Sprinkle ribs generously with rub.  Pour bottle of beer into bottom of large roasting
pan.  Place ribs in pan with rubbed meaty side up.  Double layers are ok.  Cover with aluminum foil and also roasting pan lid, sealing
completely.  Bake for 1 ½ hours.  This can be done a day ahead or several hours ahead.

Prepare BBQ Sauce and reserve.
This can also be done up to 3 days ahead.

When ready to serve, heat sauce.
Heat grill.  Remove ribs from roasting pan and grill until heated through.
Brush with sauce and continue grilling for a few minutes.  Serve.
Additional sauce can be passed.

Espresso Barbeque Sauce

2 cups ketchup
1/3 cup apple cider vinegar
1/3 cup water
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons molasses
2 tablespoons yellow mustard
2 tablespoons Sriracha Hot Chili Sauce
1 tablespoon Tobasco sauce
1 tablespoon Gary’s rub (page 26 of Cook the Part)
or other  grill rub
½ teaspoon black pepper
4 cloves garlic, crushed
1 shot espresso

Add all ingredients to a small saucepan and simmer for 20 minutes, stirring frequently.

Smashed Red Potatoes

3 lbs. small red potatoes
½ cup olive oil
Kosher salt

 

Boil red potatoes until done.  Drain.  While still hot, place individual potatoes on
a kitchen towel, cover with part of towel and smash with hand until potato is
flat.  Lay potatoes on baking sheet,
drizzle with olive oil and sprinkle with kosher salt.  When ready to serve.  Place baking pan in 400degree oven
and bake for 10 to 12 minutes until crispy and browned.  Serve.

 

Karin’s Coleslaw

1 large head cabbage, shredded
8 medium peeled carrots, grated

 

Dressing:
1 ½ cup mayo
½ cup white vinegar
¼ cup sugar
2 teaspoons celery seed
1 teaspoon salt
2 teaspoons Dijon mustard
Mix dressing ingredients in a small bowl.
Add to cabbage and carrots in a large bowl.
Toss well and refrigerate until ready to serve.

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2 Responses to “Winter Barbeque: Baby Back Ribs, Smashed Red Potatoes and Cole Slaw”

  1. Lise Zondler says:

    What a great way to ring in the New Year! We are looking forward to trying this out soon. Just about everyone that I know has a go to New Years/Holiday Menu and bbq ribs sound like that should be added to our list. Our New Years Eve dinner this year was homemade pretzles and mustard, juicy bratwurst, traditional german potato salad and saurkraut topped off with our newest brew of Kolsch beer. Food is a wonderful way to celebrate with family and friends always. Sharing the love – Happy New Year!

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