Memorial Day weekend formally begins the “summer season,” along with officially opening up the deck or backyard for outdoor alfresco cooking and dining.
If your tradition warrants hot dogs and hamburgers on the menu, by all means continue it. However, if you are in the mood to either change or add to it, why not make lip-smacking, finger-licking baby back ribs? Or, eschew the baked beans and serve French potato salad to accompany the typical coleslaw.
You ask what's for dessert? Everyone, from age 1 to 91, loves old-fashioned s’mores. Include some dark chocolate bars with milk chocolate bars for those who prefer that rich taste.
Happy Memorial Day and bon appétit!
Baby Back Ribs(Serves 6 to 8)4 whole racks baby back ribs
For the dry rub:
2 teaspoons sea salt
3 tablespoons smoked paprika
1 tablespoon freshly ground black pepper, to taste
1 teaspoon dry mustard
3 tablespoons dark brown sugar
For the BBQ sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 bay leaf, crumbled
2 cups ketchup
3/4 cup Coca-Cola
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon freshly ground black pepper
Optional:
2 pinches red pepper flakes
Up to 2 tablespoons liquid smoke, to tasteTo prepare the BBQ sauce:Add oil to a saucepan over medium heat.
Sauté the onion and garlic until soft.
Stir in bay leaf, ketchup, Coca-Cola, Worcestershire sauce, mustard and vinegar.
Add pepper.
Bring to a boil.
Reduce the heat.
Simmer uncovered, stirring occasionally, until the sauce is thickened, about 1 hour.
Taste and adjust the seasonings with red pepper flakes or liquid smoke.
Cool to room temperature.
Transfer to a clean glass jar and refrigerate.To prepare:Combine the salt, paprika, pepper, mustard and sugar in a small bowl.
Line a baking pan with double layer of aluminum foil and a layer of parchment paper.
Pat the ribs dry with paper towels.
Cut small slits in the membrane on backside of the ribs with a paring knife.
Rub the spice mixture over both sides of the ribs.
Arrange the racks, meaty side down, in the prepared pan.
Cover with foil, sealing the edges tightly.
Refrigerate for 4 hours.
Remove the ribs from the refrigerator and bring to room temperature, about 30 minutes before baking.
Preheat the oven to 250°F.
Place ribs in oven.
Bake for 2 hours.
Remove pan.
Pour off fat accumulated in the bottom of the pan.
Turn over the racks, meat side up.
Bake uncovered for 15 minutes.To grill:Preheat the grill until the coals are white hot.
Place the ribs on oiled rack.
Slather the ribs with barbecue sauce.
Grill, turning and brushing the ribs with the sauce often, until they are heated through, browned and glazed, about 15 to 20 minutes.Or, to bake:Increase the temperature to 350°F.
Slather ribs with sauce.
Bake for 15 to 20 minutes.
Repeat slathering/brushing 4 or 5 more times, until ribs are completely glazed and the meat is nearly falling off the bone.
Transfer ribs to cutting board.
Cut into serving-sized portions.
Drizzle more sauce over the top and serve with hot, wet washcloths on the side to clean messy faces and fingers.French Potato Salad(Serves 8 to 10)3 pounds red potatoes, scrubbed
1/4 cup white wine or vermouth
8 medium shallots, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice, freshly squeezed
2 tablespoons Dijon mustard, to taste
Freshly ground black pepper, to taste
Sea salt, to taste
1/2 cup good quality olive oil
1 bunch flat leaf parsley, chopped
2 tablespoons fresh tarragon, chopped
Sprigs of parsley and tarragon, for garnish
Optional:
2 tablespoons capersTo prepare:Scrub unpeeled potatoes.
Cut into medium slices.
Drop them into a large pot of boiling salted water.
Cook until tender to the point of a sharp fork.
Drain well.
Transfer potatoes to a bowl.
Drizzle vermouth or wine over the hot potatoes.
Gently toss with a fork.
Set aside, until the liquid is absorbed, about 3 minutes.
Chop the shallots in the bowl of a food processor.
Add vinegar, lemon juice, mustard and a hefty dose of pepper.
Process 2 or 3 pulses.
Slowly add the oil through the feeding tube while the machine is running.
Process until an emulsion is formed.
Taste and adjust the seasonings.
Add chopped parsley and tarragon, to taste.
Pour the dressing over the warm potatoes.
Gently mix the salad.
Bring to room temperature and refrigerate.
Serve slightly chilled.
Top with capers and garnish with sprigs of parsley and tarragon.
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