Sticky Spicy Ribs from our friends at Epicurious

Sticky Ribs By Epicurious

Ingredients

For ribs

• 2 tablespoons packed dark brown sugar
• 1 1/2 teaspoons salt
• 2 tablespoons paprika (not hot)
• 1 1/2 teaspoons chipotle chile powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 2 (2-lb) racks baby back ribs

For sauce

• 1 1/2 cups chopped onion (from 1 large)
• 6 garlic cloves, finely chopped
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 2 tablespoons vegetable oil
• 1 1/2 cups ketchup
• 1/2 cup cider vinegar
• 6 tablespoons soy sauce
• 1/2 cup water
• 1/4 cup packed dark brown sugar
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl.

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

Bring ribs to room temperature, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Cook’s note:If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

Read More http://www.epicurious.com:80/recipes/food/views/Sticky-Spicy-Ribs-234660#ixzz1pTtS9mD6

Sticky Ribs at Rosebud Steakhouse

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Tuscan Beans: CHEF MIKE’S RECIPES

Tuscan Beans

Serves 4 | Difficulty: Medium

These buttery beans pack an incredible amount of flavor. Be sure not to let them boil hard or they will begin to break apart.

Filed as Antipasto / Beans / Sides / Starch

Ingredients

• 1 lb Giant Peruvian Lima Beans, Dry
• 1 gallon Water
• 1 Carrot, Lare Diced
• 1 Onion, Large Diced
• 2 stalks Celery, Large Diced
• 2 Bay Leaves
• 2 cloves Garlic, Crushed
• 1 bunch Parsley, Chopped
• Kosher Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil

Preparation Instructions

1. Rinse the beans and make sure they are free of any rocks or stones. Place the beans in water and allow them to soak overnight.
2. The next day, in a large sauce pot, add the beans, water, celery, carrots, onions, bay leaf, garlic and herbs to the pot and bring to a very light simmer.
3. Allow the beans to cook for about two hours, barely simmering, until they are al dente.
4. Add 2 tbsp of salt and let the beans cook for 10 more minutes.
5. Drain the beans and vegetables from the water, cover with olive oil and parsley while still hot and allow them to cool in the oil.
6. Season the beans with salt and pepper and serve

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