We had some friends for dinner, and when I mentioned ribs, John told me his mom’s recipe. It sounded so good, Don wanted to make them that way. I added a couple of things (I know you’re surprised).
- 2 slabs baby back ribs (cut into 2 rib portions)
- 2 quarts apple juice (you might need a little more)
- BBQ sauce
- 1 TBSP smoke flavor
- Frankly Delicious all purpose seasoning (or seasoning of your choice)
- Place ribs in big stockpot. Cover with apple juice, sprinkle with salt. Boil for 1 1/2 hours. At this point you can leave them in the fridge for a day or two.
- When you get ready to cook and serve the ribs. Heat grill on high, about 400.
- Mix BBQ sauce and smoke flavor. Brush it on both sides of ribs, then sprinkle with seasoning.
- Grill about 7 minutes per side, and serve.
- If you have any to heat up the next day, serve with extra BBQ sauce.
I couldn’t bear to throw out all the apple juice that I cooked the ribs in, so voila a greens recipe that the apple perfectly complements. They are very delicious, with that bit of sweet. Serve them with the ribs, for a perfect pairing.
- Extra virgin olive oil
- Kale, as much as you like, cleaned
- Apple juice from cooking ribs
- Granulated onion powder
- Granulated garlic powder
- Tony Chachere
- Smoked paprika
- Cooked, crumbled bacon
- Heat 2-3 TBSP oil in a skillet.
- Add greens, cover, and start to wilt a couple minutes. Add a little apple juice, cover and continue cooking. Add juice as needed. Cook greens 25-45 minutes, depending on how you like them and how tender they are.
- Add all seasonings while cooking.
- Add bacon at the end.