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Grilled Flank Steak with Eggplant and Tomato Gratin

Deborah Smith, Executive Editor
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It’s the time of year in New Jersey when those of us who garden are seeing the fruits of our labor and are up to our you-know-whats in eggplant and tomatoes. I was complaining the other day (to myself because no one I know really cares about these cooking dilemmas of mine) that so many of the eggplant recipes are so heavy. Most of the Greek, Italian and Indian recipes using eggplant that I know of all call for heavy cheeses or sauces. So, in my effort to come up with a yummy, “light” Eggplant dish, I give you the following. It really is very good, and if you want some eggplant, stop by my house. (Oh, and sorry the picture is so lousy. I am a lot of things, but food photographer is not one of them.)

Eggplant & Tomato Gratin with Asiago Cheese

3 Tablespoons Olive Oil

1 large eggplant (peeled and cut across into 1/2 inch slices)

2 large tomatoes cut into 1/2 inch slices

Italian Seasoned Bread Crumbs

Salt & Pepper

1/4 cup Asiago Cheese

Preheat over 400°

Salt the eggplant slices and let sit for 30 minutes. Rinse and dry. If you don’t know how to do this or why, search this blog for salting eggplant, I describe it in detail in another post.

Lightly bread the eggplant and fry in olive oil until browned on both sides. Drain on paper towels. Spray a 8 x 8″ oven safe casserole dish with cooking spray. Place the eggplant slices on the bottom and layer the tomato slices on top of each eggplant. Salt and pepper the tomatoes. You could also drizzle a little EVOO on top as well. Bake in a 400 degree oven for 10 minutes. Sprinkle each tomato with the Asiago cheese and put back in oven to melt cheese. Be sure not to over cook this dish or your eggplant will turn to mush. If your tomatoes are very juicy, you may want to seed them a little before placing them on the eggplant. You want the eggplant to stay a little crispy.

Enjoy the Eggplant as a side with the following delicious Flank Steak with Cabernet and Balsamic sauce.

This dish is two recipes combined to make one fantastic Flank Steak. The marinade is from The South Beach Diet Cookbook. The sauce is from Food Network’s Guy Fieri.

Marinade

1 flank steak (1 1/2 pounds)

1/2 cup tomato juice (I use about 3/4, because I buy the little cans and just use the whole thing)

1/4 cup Worcestershire sauce

1 small onion, finely chopped (1/4 cup)

1 tablespoon fresh lemon juice

1 clove garlic, minced

1/2 teaspoon freshly ground black pepper

1/8 teaspoon salt

Combine all ingredients and pour over meat in a zip lock back. Refrigerate for at least 2 hours.

Grill or broil meat 5 inches from the heat. 5 minutes on the first side, 3 on the second or until a thermometer inserted in the center reads 145°. Let sit for 5 minutes and slice thinly across the grain. Pour sauce over meat and enjoy.

Sauce

3 tablespoons of EVOO (extra virgin olive oil)

1/4 cup red onion minced

1 tablespoon garlic, minced

1 Cup Cabernet Sauvignon

1/2 Cup balsamic vinegar

2 tablespoons brown sugar

Lightly saute onion in oil until golden brown, add garlic and saute a few minutes. Add wine and balsamic vinegar and scrape any bits of onion that have stuck to the pan. Add sugar and simmer and reduce for 20 to 30 minutes.

Coconut Carrot Cake

Deborah Smith, Executive Editor
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My friend Melissa submitted this recipe, since, as you know I do not bake. It sounds delish. If you give it a try, please come back and give us your comments

Coconut Carrot Cake

2 Cups Unsifted
all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup veg oil
2 cups sugar
3 eggs
1 can(8oz) crushed pineapple in juice
2 cups grated carrots
1 1/3 cups Angel Flake coconut
1/2 cup chopped nuts(walnuts or pecans)

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar, and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13×9 pan. Bake at 350 for 50-60 minutes. Cool 10 min. Remove from pan. Cool on rack.
Coconut Cream Frosting
Toast 1 cup coconut(watch carefully, it burns easy)Cool. Cream 1 pkg (6oz) cream cheese with 1/2 cup butter. Alternately add 1 box of sifted confectioners sugar. 1/2 tsp. vanilla. Beat until smooth. Frost cake and top with toasted coconut.

This is the best carrot cake ever. Sit back and enjoy. Original recipes from Baker’s.

In Love with Lambertville, NJ

Deborah Smith, Executive Editor
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Peter and I set out on Saturday to explore the little town that lives in the big shadow of famous, crowded, touristy New Hope, PA. Yep, I’m talking about sweet, homey, quirky Lambertville, NJ. We were pleasantly surprised to find parking within minutes of entering town. Granted we had to feed the meter a fair amount of quarters, but after 6pm parking is free, so luckily, it wasn’t an all night concern.

We started our tour of town at The Lambertville Station Restaurant and Bar. (pictured above) It is probably the most well known restaurant in town located right on the Delaware River. Actually, the hotel is on the water, the restaurant is located closer to the street. We sat at the Canal Side Bar, which is their outside bar and dining area. The kitchen was closed when we arrived (great timing since its only closed between 3 and 4pm) but they did have a few items you could order from the bar. So we shared their “Trio of Appetizers” which consisted of humus, olive tapenade and chopped artichoke hearts. All of these were served with warm pita chips. Nothing thrilling, the humus really had no flavor, but it was enough to hold us over to dinner and to accompany the huge glasses of wine they were pouring. The bartender informed me that their house Chardonnay is produced by Rutherford Wine Company in Napa Valley and that the manager of the Station flies out to California to assist in the making of both the Chardonnay and the Cabernet Sauvignon. I thought it was excellent and was the best wine I had that evening. The Beer selection wasn’t bad according to my Beer Snob Sweetie. The two tap selections were Victory Hop Devil, a strong hoppy IPA and Hoegaarden which is a light Belgian white ale. The bottle selections went from light beer (yuck!) to Heffeweizen.

We asked the bartenders for suggestions on lesser known places to eat in town. It was a toss up between DeAnna’s Restaurant Bar and Ota-Ya, Sushi – Hibatchi Restaurant. We chose DeAnna’s because they serve homemade pasta and I was hungry. And, I must point out that I don’t think DeAnna’s is all that of a “lesser known” restaurant. We were only able to get 5:30 reservations, so obviously, people have found out about this place. DeAnna’s, as it turns out, is located in a fairly infamous building in Lambertville. Previously, the building was home to a bar that claimed to own the worlds largest collection of animal testicles, yep, appetizing thought isn’t it. Anyway, the testicles are gone, and DeAnna’s is a lovely, quirky place with an outside courtyard as you can see. The fun part is that you enter the restaurant to give them your name and then walk back out the front door and down the side walk to the courtyard. In the back is a luscious herb garden, fountain and comfy couches by the fountain. Very cool.We decided to try the appetizer special which was smoked salmon with a shallot mouse filling. I was a little disappointed with the filling. It was a bit bland for me. Peter enjoyed it however, so the review is mixed. For dinner, I ordered the Pasta with Sauteed Chicken and Mushroom in a Gorgonzola Cream Sauce. (I told you I was hungry.) Peter ordered the Ricotta Gnocchi with Marinara. My dish was excellent, very rich of course and I was only able to eat half but took the rest home for a great lunch the next day. Peter is the Gnocchi expert and he said that it was excellent. They were smaller than normal, gumball size, but very tasty and served perfectly in a very simple sauce. The entrees were $19 and $16 respectively.

After dinner, we meandered on over to another hidden Lambertville treasure, The Boat House. A funky little shack that only serves alcoholic beverages, no food except pretzels. It reminds me more of a coffee house, definitely not a bar. If you don’t ask someone local for directions, I doubt you will ever find this place. It is located at the end of an alley, no sign pointing the way. The only landmark is Finkles Hardware Store which is located directly across from the alley on Coryell Street. Look for the Finkels sign and head down the alley across the street. The bartender, Christian, informed us that The Boat House has been around for 27 years and is the only establishment of its kind in the state. Peter and I think there might be one other “alcohol only” bar called Boyles in Monmouth Beach, at least it used to be there. We’ll have to take a drive by and see if its still open. Don’t expect any fancy, shmancy drinks at the Boat House. Christian says they only serve “the basics” to which the waitress, Jennifer, replied “Not the basics, the Classics.” No Espresso Martinis or any other fancy martinis, just your classics.

So, that was our day trip to Lambertville. We will definitely be going back, probably to stay overnight at the Lambertville Station. There is another restaurant I’m dying to try called Hamilton’s Grill Room. It’s located on the canal and shares the alley with The Boat House. If you’ve already been please share your comments on the place or your recommendations for dishes to try.

I hope you’ll take the drive to Lambertville this fall and visit the spots mentioned here or explore some new places and send in your comments. Enjoy!

Crowd-Pleasing 3-Bean Baked Casserole

Deborah Smith, Executive Editor
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Crowd-Pleasing 3-Bean Baked Casserole

Before the summer wraps up, you have to try this delicious baked beans recipe. They go great with our baby-back ribs.

The Butter Beans can sometimes be hard to find, but they are worth the search. In my local grocery store, they sometimes go by the name Limagrands (and it’s the Superfine brand). I find them at Wegman’s on a regular basis too. 

Crowd-Pleasing 3-Bean Baked Casserole

Crowd Pleasing 3-Bean Casserole

Ingredients

  • 1 large can (28 ounce size) baked beans
  • 1 can (15 ounce size) butter beans, drained and rinsed
  • 1 can (15 ounce size) black beans, drained and rinsed
  • 6 - 8 strips of bacon, chopped in 1-inch pieces
  • 1 medium onion, sauteed in bacon dripping
  • SAUCE
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/2 cup white wine vinegar
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp dry mustard

Instructions

    1. Preheat oven to 350 degrees.
    2. Cook the bacon in a large skillet until crisp.
    3. Remove bacon with a slotted spoon and drain on paper towels.
    4. Add the onion to the bacon drippings and saute until translucent.
    5. Add beans to onions and stir to combine.
    6. Mix all of the sauce ingredients in a small saucepan and heat for 3 minutes or until sugar dissolves.
    7. Grease a 3-quart casserole dish or large cast iron skillet and pour in beans.
    8. Pour over sauce and stir to combine with bacon and beans.
    9. Bake for 1 hour until heated through, or heat in a crock pot for 4 hours on high or 6 hours on low. Or simmer on low on the stove for 45 minutes.
© Deborah Smith, Executive Editor
Cuisine: barbecue

 

Eggplant and Sausage Lasagna

Deborah Smith, Executive Editor
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I planted Eggplant this year. I’m not sure why because I have very few recipes other than Eggplant Parmesan and Grilled Eggplant, both bore me to tears, so why do I have about 20 Eggplant ready and at the waiting?

Well, I remembered this recipe, which is really a cross between Eggplant Parm and Lasagna. It’s very hardy and feeds a crowd. All the measurements are approximates. If you start running out of oil while frying, add more. I used a little less Ricotta than the recipe calls for because I didn’t want the end result being too soupie.

2 Medium eggplant, peeled and cut into 1/2 inch slices
1 package sweet or hot italian sausage patties
3 large eggs, lightly beaten
1 Cup Italian Seasoning breadcrumbs
1/4 Cup Olive Oil
1 (15 ounce) carton ricotta cheese
1 teaspoon dried Italian seasoning
1 Cup grated Parmesan cheese, divided
1 (14 ounce) jar speghetti sauce
1 (6 ounce) package of grated mozzarella cheese

Salting Eggplant: (or sweating them) With eggplant, you need to sweat out the bitterness. Slice the eggplant into 1/2 inch slices, generously salt both sides of each slice. Line a cookie sheet with paper towels, place the slices on the papertowels, top with papertowels and place more slices on top. Finish with a layer of papertowels and another cookie sheet on top. You can even place a cookbook or something heavy on the top cookie sheet to weigh it down and help squeeze the eggplant slices. You should let them sit for at least 20 minutes to an hour.

At this point some suggest rinsing the eggplant after sweating, but I never do. It’s up to you. If you’ve really loaded them with salt, rinse them and dry them before proceeding.

Dip each eggplant slice in egg and then in breadcrumbs. Fry eggplant in oil over medium-high heat until golden brown and each side. Drain on paper towels. You’ll need to do this in several batches.

Crumble and brown sausage.

Arrange eggplant in a lightly greased, 9 x 13″ baking dish. Spread 1/2 of the ricotta cheese over eggplant, sprinkle with sausage and Italian seasoning and 1/2 of the Parmesan. Top with Spegetti sauce and repeat with another layer of eggplant, ricotta, sausage, seasoning and parmesan. Top with sauce and a little more parmensan and bake at 350 degress for 25 minutes. Sprinkle Mozzarella on top and bake for an additional 5 minutes. I like to brown the cheese just a little, so I’ll turn the broiler on at the very end for a minute or two. Just don’t forget it or you’ll be scraping off the cheese and starting over, trust me, been there done that.

Let the lasagna sit for 10 minutes, slice and enjoy.

Pan Seared Shrimp with Pepperoncini Peppers

Deborah Smith, Executive Editor
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This is my new favorite Shrimp dish thanks to my friend Melissa. It is so easy and works great as an appetizer or main course. Melissa tells me that she got the recipe from Giada DiLorenzo on the Food Network but I could not find the recipe anywhere on their website, so we’re working from memory. Don’t worry its pretty fool proof.

2lbs shelled/cleaned uncooked shrimp (for appetizer I use smaller shrimp, main course large shrimp)
1 12 oz. jar of Pepperoncini peppers (minced) I have not found them minced, so I buy them whole and mince**
2/3 Cup Olive Oil
3 cloves garlic, minced

Saute garlic in oil. Add peppers and saute until fragrant. Take 2 tablespoons of oil and add to uncooked shrimp and toss. Either pour pepper mixture into a bowel or Saute shrimp in another pan until cooked about 2 minutes. Toss cooked shrimp with pepper / oil mixture and serve.

**These peppers pack a lot of heat, so if you do not like spicy food this may not be the dish for you or just start by adding half the amount of peppers to see what you can tolerate.

Seafood Shopping on the Jersey Shore

Deborah Smith, Executive Editor
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Accompanied by my team of midget reporters, I set out looking for the best price on fresh shrimp at 4 different local Seafood establishments. I was soon informed that there is no such thing as “fresh” shrimp on the East Coast. It all comes farm raised and frozen or flash frozen on the boat.

So, we’re basically comparing apples to apples from one establishment to the next. Our first stop was the Point Lobster Company on 1 St. Louis Avenue, off of Channel Drive. Point Lobster Company is known primarily for, yep, you guessed it, Lobster. Actually, they supply most of the fresh seafood stores in the area with Lobsters. So, if you’re shopping for Lobster, it would make sense to go to the source. They also have a healthy supply of clams. The shrimp they offer is EZ Peel Tiger Shrimp for $11.99 lb. and a South American (huge) shrimp for $13.99 lb. I’ve bought the EZ Peel from them in the past and made “Shrimp with Pepperocini Peppers” (that recipe will be in the next post) and they were fantastic. Of course, a lot depends on how carefully you cook and don’t overcook shrimp. The EZ Peels come with skins on, slit down the back and cleaned. It’s great if you want to cook the shrimp with the skins on but don’t feel like cleaning them before hand.

Our next stop was Co-op Seafood at the foot of the bridge at 57 Channel Drive. The Co-op has some pretty decent prices on fish because it’s all fresh and it’s a co-op of local fisherman. They are open all year, seven days a week. Their shrimp was not too badly priced at $12.99 lb., uncleaned, not EZ Peel. And, their swordfish was at a great price at $12.99 lb. I paid $18.99 lb. for swordfish at Shore Fresh Seafood Market in Point Boro just two weeks ago. The total came to $48. I almost had a heart attack.

And that brings us to our next stop, Shore Fresh Seafood Market. This place is just crazy expensive and obviously relies on the assumption that the folks in their immediate location won’t feel like traveling a mile for a better deal. They’re located at 703-707 Bridge Ave. Point Pleasant but you need to take the small side street off of Bay Avenue right before Bridge in order to get to the store which is tucked in on the back side of the building. Their shrimp came in at $16.99 lb. And, like I said, the swordfish was $18.99 lb.

Last stop, The Crab Shack on 74 Mantoloking Road in Brick. It definitely lives up to its name with 10 bushels of live crabs greeting you as you walk in the door. The nice man at Point Lobster Company says he sends all his customers to The Crab Shack for Blueclaws and they supply The Crab Shack with their Lobsters. Unfortunately, I guess they figure if the crabs get you there, they can charge whatever they want to for the shrimp, which came in at $15.95 per pound.

So, the conclusion to our little investigation proved 2 things;

1. The Point Lobster Company had the best price on shrimp, and

2. Since all the shrimp you get on the East Coast is the same, frozen, you’re better off buying them from the grocery stores that buy in bulk and offer shrimp at lower prices.

The Shipwreck Grill in Brielle

Deborah Smith, Executive Editor
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The Shipwreck Grill in Brielle

Last night was our first night back to The Shipwreck Grill since Labor Day and the retreat of the Bennies. We actually got a parking spot, albeit, in the dirt lot way in back, but hey, it was a spot. Our favorite bartenders were all smiles and ready to serve as you can see. That’s Ryan and Erica. Attentive, friendly and very good cocktail makers. Erica makes a mean Espresso Martini. (Ryan, please send us an email with your signature drink so we can post it here.)

Chef told us that the most popular dishes on the menu are the Sesame Tuna Fillet with Scallops and the Pistachio Grouper. Since I am, alas, allergic to Scallops, we tried the Grouper. While I think it was a very nicely prepared piece of fish, I still think their Curry Oil Infused Chilean Sea Bass blows the Grouper out of the water, so to speak. Their Sea Bass is out of this world, and if the word “curry” scares you, I promise it is very lightly “infused” with curry.

Other favorites on the menu are the Goat Cheese and Beet Salad. On most visits, I make a dinner out of it by adding the Seared Tuna. You have a choice of Salmon, Tuna or Shrimp for an extra charge. Appetizer favorites include the Tuna Tempura Sushi, so yummy, and the Tomato, Basil, Mozz tower. One of the things Peter and I love most about the Shipwreck is the atmosphere; no TV’s, the crowd is “mature” (mostly mid 40’s and up, ehemm, except for me, of course.) And, the service is always friendly and top notch. Oh, and on Thursday nights they have live Jazz which is a treat and not easy to find in this area.

So, that’s my personal review of the Shipwreck. What’s yours? I’d love to hear from you.

Orzo with Basil, Tomato, and Feta

Deborah Smith, Executive Editor
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Orzo with Basil, Tomato, and Feta

Saying goodbye to summer is never easy, especially when you live at the Jersey Shore. This summer in particular was picture perfect. The weather was never too hot for too long, the water was crystal clear and there were no signs of jellyfish until the last week of August. What more could a Jersey girl ask for?

If you’re like me, fresh tomatoes and basil are what summer is all about. I make sure both are planted in my backyard and make good use out of every last bite. This recipe is my go-to recipe during the summer. I believe I got it off the side of a Ronzoni box years ago. Hey, don’t judge. Some very good recipes can be found that way.

It’s a great side dish for fish, chicken, anything really, and the leftovers are great hot or cold.

Ingredients:

  • 2 Tbsp butter
  • 1⅓ cups (8 oz) orzo, uncooked
  • 2¼ cups water
  • 2 chicken bouillon cubes
  • ½ tsp dried Italian seasoning
  • ¼ tsp garlic powder
  • 1 cup chopped fresh tomato
  • 1 cup packed fresh basil
  • 2 Tbsp chopped Kalamata olives (black olives also work)
  • ½ cup crumbled feta cheese

Directions:

  • In a large skillet over medium heat, melt butter, add pasta.
  • Cook, stirring frequently until golden brown, about 3 minutes.
  • Stir in water, bouillon and seasonings, heat to boiling, stirring to dissolve bouillon. Reduce heat, simmer uncovered 10 minutes.
  • Stir in tomatoes and basil (I chop the basil) and cover.
  • Cook 4 minutes or until almost all liquid is absorbed. Stir in olives and feta cheese.
  • Serves 4, about 1 cup each.

The one kitchen tool I can’t live without, besides my hands

Deborah Smith, Executive Editor
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The one comment I hear most from guests who have never seen me cook is “Oh my God, that’s your cookbook?”

Yep, there she is in all her stained, burned, dog-eared glory. Just your basic three ring binder. The front, inside pocket I use for untried recipes. They haven’t earned “cookbook status” yet.

I divided the section by: Appetizers, Meats, Fish, Poultry, Soups and Breakfast. Yep, no dessert, that’s one thing I never make. Hopefully, we’ll get some good bakers to participate and share their dessert recipes because it won’t be coming from me.

To finish your cookbook, purchase some plastic sheet protectors from the stationary store or any WalMart, Target, etc. And that’s it. For any cook who relies on the Internet and cooking magazines for inspiration like I do, your very own cookbook will be your next best friend in the kitchen.

Tilapia with Salsa Sauce

Deborah Smith, Executive Editor
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Here is one of the easiest and tastiest recipes for Tilapia I know. After a long Labor Day weekend of every type of red meat imaginable, my system was crying for something a bit lighter. The recipe originally called for Monterey Jack cheese, but I find grated Parmesan much tastier. Last night I didn’t have enough Parm, so I through in Feta also, and it was just as good. The type of Salsa doesn’t matter, just try to drain some liquid if its real watery. I used Costco’s Mango Salsa with Peach and it was outstanding. Ok, so here it is.

4 Tilapia Fillets (I buy a bag of frozen Tilapia tenderloins at Costco. They defrost in minutes and are very good.)
1/4 Cup Salsa
2 Tablespoons Mayo
1/4 Cup Shredded Parmesan
1/2 teaspoon pepper

Mix all ingredients and top each fillet. You can place fillets in a foil lined sheet pan or any oven safe baking dish. You might want to spray with a little Pam before laying the fish down.
Bake at 425 degrees for 20 minutes.

I serve this with rice and a salad usually.

Debbie’s Damn Good Baby Back Ribs

Deborah Smith, Executive Editor
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Debbie’s Damn Good Baby Back Ribs

Original recipe courtesy of Alton Brown. Who Love’s You Baby Back Ribs

Note: The original recipe calls for 2 slabs of baby back ribs, but I have always stretched it to 3 with no problem.

Dry Rub Note: When I’m being lazy (which is most of the time) I use a store bought dry rub mixture. Either way, the results are always excellent.

INGREDIENTS

8 Tablespoons light brown sugar, tightly packed
3 Tablespoons kosher salt
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning ( I have a hard time finding this and most times omit, you won’t miss it)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid
1 Cup white wine
2 Tablespoons white wine vinegar
2 Tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees

In a bowl, mix all dry ingredients. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. ( I always use 2 sheets each because sometimes the ribs poke through and all the braising liquid leaks out.) Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Fold up the foil to create packets. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid.

Microwave on high for 1 minute. Place the foil packeted ribs on baking sheet(s). Open one end of the packet and pour 1/3 of the braising liquid into each foil packet. Tilt the baking sheet to distribute the liquid. Braise the ribs in the over for 2 1/2 hours.

The original recipe calls for pouring out the braising liquid at the end into a large skillet and reducing the liquid to a thick syrup consistency. I have done this several times and just don’t think the home made barbecue sauce has enough flavor. I basically skip this step now and just go directly to store bought barbecue sauce.

Favorite Sauce: Jack Daniel’s Original. When they don’t have this, Cattleman’s is a good one. I loved their smoky version but only found it once in the store.

Finishing off the ribs.

You can do this under the broiler, on a gas grill or more preferably over a charcoal grill. Slather the ribs with sauce and grill on both side just until the sauce begins to caramelize. Take ribs off grill, cut into individual servings and toss with some more sauce in a bowl (if you like your ribs saucy like I do). And serve.

Trust me, these ribs fall off the bone and are absolute heaven. Cooking them is definitely a process but oh so worth the effort. You can cook them the day before up to the grilling part. Just warm them up for half an hour in the oven and then grill.

I look forward to your comments folks. If you have a favorite rib recipe you’d like to share, please do. There really are many, many ways to skin this cat. But, I think you’ll agree the above recipe is one of the best.

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