Watch Cookin’ with Carrie to learn how to make this Father’s Day meal. Plus, AFEV President and CEO Brooke McLean cooks his favorite baked bean recipe with Carrie. Recipes follow.
Knife’s Edge Slow Roasted Ribs
Preheat oven to 325 degrees
1 slab of pork ribs, St Louis Style or Baby Backs
Yellow mustard
BBQ Dry Rub
!/4 cup Apple Juice
Aluminum Foil
½ cup of your favorite bottled BBQ sauce
2 TBS honey
Remove the membrane from the rack of ribs using a butter knife and paper towel, Place the ribs face down on a large piece of aluminum foil. Slather the ribs on all sides with yellow mustard then generously coat with dry rub. With bone side down, make a packet with the foil. Leaving one end open, carefully add the apple juice and seal closed. Place in oven on a sheet pan for 1 ½ hours.
Set the oven to broil. Remove pan from oven and open the packet carefully. Pour off the liquid into a small bowl and mix with BBQ sauce and honey. Generously brush onto the ribs and place under broiler for a few minutes to glaze them. This can also be done on a grill to finish them.
Cut into individual ribs and serve.
Knife’s Edge BBQ Rub
1 cup Brown Sugar
3 TBS Kosher Salt
2 TBS Granulated Garlic
2 TBS Granulated Onion
1 TBS Dry Mustard
1 TBS Chili Powder
1 tsp Cayenne Pepper
1 tsp Black Pepper
2 tsp Smoked Paprika
Combine all ingredients, store in an airtight container.
St James’ Baked Beans
Serves 8
6 slices of bacon, diced
½ cup chopped onion
1 (16-oz) can pork and beans, drained
1 (16-oz) can lima beans, drained
1 (16-oz) can kidney beans, rinsed and drained
1 (10-oz) package sharp cheddar cheese, cubed
1 cup ketchup
¾ cup firmly packed dark brown sugar
1 TBS Worchestershire sauce
Heat oven to 325 degrees.
Butter a 2-quart casserole.
In a small skillet, saute’ the onion and bacon until the bacon is crisp and the onions are lightly browned, drain well.
In a large bowl, add remaining ingredients. Add bacon and onions; mix well. Pour into prepared casserole. Bake uncovered at 325 degrees for 1 ½ hours.
Knife’s Edge Homemade Ranch Dressing:
1 1/2 cups mayonnaise
1/2 cup buttermilk
1 teaspoon granulated garlic
1/2 teaspoon fresh dill, minced
1/2 teaspoon honey or agave syrup
1/3 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container.
