Dec 29, 2007 8:35 pm US/Eastern
Rania's Recipes From Pittsburgh Today Live - 12/28
(KDKA)
This week, Rania Harris is featuring two recipes including pork, for the causal New Year's party centered on football games, and a delicious chocolate fondue, that's also great for any New Year's celebration!
Slow Roasted Spiced Baby Back Ribs
Spice Rub and Ribs:
6 pounds baby back ribs
¼ cup sweet or hot paprika
2 tablespoons kosher salt
½ cup firmly packed dark brown sugar
¼ cup chili powder
6 garlic cloves – minced
2 tablespoons ground cumin
1 tablespoon dry mustard
1 teaspoon cayenne pepper
Sauce:
1 tablespoon vegetable oil
2 bunches green onions – chopped
2 cups Vidalia onions – chopped
6 garlic cloves – chopped
2 cups brown sugar (packed)
1 cup Heinz Ketchup
1 cup tomato paste
1 cup Heinz Spicy Brown Mustard
1 cup water
½ cup Lea & Perrins Worcestershire Sauce
½ cup Heinz Apple Cider Vinegar
½ cup apple juice
1 large dried Ancho chile – stemmed, seeded and cut into small pieces
1 tablespoon ground cumin
1 ½ cups bourbon
Remove any of the papery thin skin from the back of each rib. Combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard and cayenne in a small bowl and mix well. Rub the mixture all over the ribs. Cover and refrigerate for 4 hours or overnight.
To make the sauce:
Heat oil in a large pot over medium low heat. Add the green onions and the Vidalia onions. Sauté until the onions are soft and just beginning to turn a golden brown. Add in the garlic and sauté for just a minute longer. Add in the remaining ingredients. Simmer until the sauce is thickened and reduced to 7 cups, stirring occasionally, about 1 hour. Season the sauce with salt and pepper. (This can be prepared ahead and refrigerated until needed.)
Preheat the oven to 250 degrees. Place the ribs meat side up in one layer on several sheet pans and bake, turning from time to time, until very tender - about 3 ½ to 4 hours. About 30 minutes before the ribs are done, remove them from the oven and brush them liberally on all sides with the barbecue sauce. Bake until very tender, for about 30 minutes longer. Serve additional barbecue sauce on the side. Store remaining barbecued sauce in the refrigerator for future use.
Serves: 6
Grande Marnier Honey Chocolate Fondue
1 cup semisweet chocolate – melted
1 cup bittersweet chocolate – melted
½ cup heavy cream
2 teaspoons orange zest
Pinch of salt
2 tablespoons honey
¼ cup Grande Marnier
Assorted fresh fruit – cut into bite sized pieces
Ladyfingers and pound cake – cut into bite sized pieces
Directions:
Combine the melted chocolates and keep warm.
Bring the cream, orange zest, salt and honey to a simmer. Remove from heat and allow the zest to steep for 5 minutes. Strain the mixture into the chocolate and whisk together. Add the Grand Marnier and mix thoroughly. Serve warm in a fondue pot with the various condiments for dipping.
Serves: 8
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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