Designers Dish
Barbecued Ribs
by David Pulice
Serves 6, 1/2 slab per person
- 3 slabs pork ribs
- Granulated garlic
- Barbeque spice
- Black pepper
- Barbeque sauce of your choice
- ½ cup soy sauce
- ½ gallon apple juice
- Cut slabs in half.
- Season ribs heavily with granulated garlic, barbecue spice and black pepper.
- Place enough rib racks in a deep roasting pan to accommodate all six half slabs. If you do not have standing rib racks, wad aluminum foil into baseball size pieces and use as dividers to hold ribs up standing on end.
- Gently pour soy sauce over ribs to not wash off spices.
- Pour apple juice into bottom of roasting pan. Juice level should be about ½ way up ribs. If using large roasting pan, add additional apple juice as needed.
- Cover pan tightly with aluminum foil and bake at 400 degrees for one hour.
- Reduce heat to 350 degrees and bake for an additional 1 1/2 hours.
- Remove ribs from juice and cool completely.
- Prepare charcoal or gas grill and heat to medium-hot temperature.
- G rill ribs till heated through, turning once (about 4 minutes per side).
- Baste with barbeque sauce as desired.
- Serve with your favorite summertime side dishes and plenty of napkins. *The enzymes in the apple juice break down muscle tissue making for the most tender ribs you’ve ever had!
Mixed Greens with Avocado, Goat Cheese, Citrus Vinaigrette and Garlic Crustini
by Katie Lensen
Serves 4
Salad:
- 1 Lemon
- 1 Avocado
- 1 5 oz Salad Mix with Herbs (Salade d’herbes fraiches>
- 1 4 oz. package of “Gourmet Goat Roasted Garlic” Goat Cheese (herb encrusted)
Dressing:
- 2 tbsp. Balsamic Vinegar
- ¼ tsp. Garlic Salt
- 4 tbsp. Olive oil
- 1 Heaping tsp. Lemon Zest
- ¼ tsp. Honey
- Salt and Pepper to taste
Garlic Bread:
- ½ Baguette
- 2 Garlic Cloves
- Olive Oil
- Preheat oven to 375 degrees.
- Thinly slice the baguette, about ¼ inch thick and on the diagonal. Lay on a baking sheet.
- Finely chop the fresh garlic.
- Drizzle olive oil over the bread, and then sprinkle the garlic on top.
- Bake until golden brown or about 10 minutes.
- Drizzle additional olive oil over the warm toast if desired.
- In a small bowl whisk together olive oil, balsamic vinegar, the juice from one lemon, lemon zest, garlic salt, and honey.
- Add a dash of salt and pepper.
- In a large salad bowl toss the greens and herbs in the dressing.
- Thinly slice the avocado and the goat cheese, layer on top of the bed of greens (in a decorative fashion of course).
- Drizzle additional dressing on top if desired.
- Wedge the garlic crustini along the side of the salad bowl.
