2 minute read
Baby Back Ribs and Brown Sugar
Silicon Valley SNUG
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By: Sandy Bennett I Sandy’s House I SBC Guest Chef
Baby Back Ribs is a soulful cuisine enjoyed by many cultures. In the African American community, it is a summer family favorite. Welcome to Sandy’s House, and here’s how you make my famous Baby Back Ribs with brown sugar, cinnamon spice, apples, and for a little bite, onions.
Ingredients
1 Rack of Baby Back Ribs 1 Lemon 1/4 Tsp. Liquid Smoke 2 Tbsp. Worcestershire Sauce 1 Tsp. Balsamic Vinger 1 Tbsp. Old Bay Seasoning* 1 Tbsp. Lemon pepper* 1 Tbsp. Garlic powder* 1 Tbsp. Garlic salt* 1 Tbsp. Knorr French Onion Soup Mix* 1 Tbsp. McCormick Grill Mate Montreal Steak Seasoning* 1 Tbsp. Paprika* 1 Tbsp. Fresh or Dried Parsley* 1 Tbsp. Chili Powder* 1 Tbsp. Adobo* 1 Tbsp. Chicken bouillon* 1 Tbsp. Brown Sugar* 1 Tbsp. Powdered Sugar* 2 Tbsp. Olive oil 4 Tbsp. Butter (put in the refrigerator until needed) Pinch of Sea Salt and Pepper
Apples and Onions 2-3 Granny Smith, thinly sliced (or use apples of your choice) ¼ Cup Lemon Juice 1 ½ Yellow Onions 1 Stick Butter 3 Tbsp. Brown Sugar 1 Tbsp. Apple Cinnamon Spice Blend 1 Tsp. Salted Caramel Syrup (optional)
1. Combine and mix all the seasonings marked with an asterisk to create a seasoning blend, then set aside. Keep the leftover in a container to use in other dishes.
2. Turn the ribs over on the backside, and remove the membrane. Insert a knife under the skin to separate the membrane from the meat. Grab the membrane with your hand or paper towel and peel it off. After which, wash the meat thoroughly. Cut the lemon (remove the seeds) in half and rub it on both sides of the meat, then wash thoroughly again.
3. Line sheet pan with foil. Place the meat in the pan. Pour Worcestershire Sauce, Balsamic Vinegar, and Liquid Smoke over the meat and rub it in. Season the meat generously with the seasoning blend and rub it in. Drizzle the Olive Oil on top of the meat. Cover with foil, place in the oven, and bake for 3 to 3 ½ hours, or until ribs are almost falling off the bone.
4. Prepare the apples and onions topping. Chop the apples (peel if desired but not necessary) and onion into thin slices. Put apples in a separate bowl, add lemon juice, and soak until ready to use. Add butter to the saucepan, then add onions and apples. Begin the Sautee on mediumhigh heat then reduce to low heat. Cook until onions start to caramelize and occasionally stir to the desired softness of apples. Turn off or remove from the heat. You will top your ribs with this mixture later.
5. Remove the ribs from the oven when done, uncover, take the butter out of the refrigerator and place individual tbsps. across the top of the ribs. Increase oven heat to broil. Put the ribs back in the oven for 2-3 minutes. Remove the ribs from the oven, slice ribs, arrange them on a serving plate, and top with the apples, and onions mixture. Sprinkle with a pinch of sea salt and pepper (optional). Serve and Bon Appétit!
