Even in Indiana, Gary put on his winter coat and fired up the barbeque throughout the winter months.Â 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.Â Cooking this up through teamwork with friends!
Baby Back Ribs
8 lbs. baby back ribs
4 tablespoons Garyâ€™s rub (page 26 of Cook the Part)
or otherÂ grill rub
1 bottle dark beer
Preheat oven to 400 degrees.
Wash and dry ribs.Â Sprinkle ribs generously with rub.Â Pour bottle of beer into bottom of large roasting
pan.Â Place ribs in pan with rubbed meaty side up.Â Double layers are ok.Â Cover with aluminum foil and also roasting pan lid, sealing
completely.Â Bake for 1 Â½ hours.Â 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.Â Remove ribs from roasting pan and grill until heated through.
Brush with sauce and continue grilling for a few minutes.Â Serve.
Additional sauce can be passed.
Espresso Barbeque Sauce
2 cups ketchup
1/3 cup apple cider vinegar
1/3 cup water
Â¼ cup Worcestershire sauce
Â¼ cup brown sugar
2 tablespoons molasses
2 tablespoons yellow mustard
2 tablespoons Sriracha Hot Chili Sauce
1 tablespoon Tobasco sauce
1 tablespoon Garyâ€™s rub (page 26 of Cook the Part)
or otherÂ grill rub
Â½ 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
Â½ cup olive oil
Boil red potatoes until done.Â Drain.Â While still hot, place individual potatoes on
a kitchen towel, cover with part of towel and smash with hand until potato is
flat.Â Lay potatoes on baking sheet,
drizzle with olive oil and sprinkle with kosher salt.Â When ready to serve.Â Place baking pan in 400degree oven
and bake for 10 to 12 minutes until crispy and browned.Â Serve.
1 large head cabbage, shredded
8 medium peeled carrots, grated
1 Â½ cup mayo
Â½ cup white vinegar
Â¼ 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.