Memphis-Style Barbecued Spareribs

Deb and I have a pact.  A pact to post recipes.  I'm holding up my end with the protein.  Now she needs to hold up her end with the good part.

I  made this from the Cook's Best All Time Best recipes and I have to say it delivers. I changed just a few minor things and the recipe forgave and forgot.

Spice Rub (see below)
2 (2 1/2 - 3 lb) racks St Louis-style spareribs, trimmed (get that fat off)
1/2 cup apple juice
3 tablespoons cider vinegar

Combine apple juice and cider vinegar in small bowl.

Spice Rub

2 tablespoons paprika
2 tablespoons packed light brown sugar
1 tablespoon salt
2 teaspoons chili powder*
1 1/2 teaspoon black pepper*
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon cayenne pepper*
1/2 teaspoon dried thyme

*Adjust these to taste.  As is this is a spicy rub.  I cut down on the cayenne and chili powder and my kids liked it better.  I like spicy.

Combine all in bowl.

Rub about 2 tablespoons per side per rib rack.  Let the ribs sit at room temperature for 1 hour covered in plastic wrap.  At about 45 minutes start grill on a low temperature about 300-325'.  Grill meat slowly for about 1 1/2 hours.  During the last 20 minutes baste with apple juice mixture.  Rotate at least twice for basting.  Turn on oven when you start basting to 325'.  Set a wire rack (we have one we use in our smoker) over a cookie sheet covered in foil.  Transfer the ribs to the rack.  Baste with the last of the apple cider mixture and cover tightly with foil.  Poke about 4 holes to vent.  Cook until tender, about 1 to 2 hours.

Jim liked dipping his in regular barbecue sauce but I liked it plain.  It went well with a little cucumber and purple onion salad (slice both thin and add 3 tablespoons red wine vinegar and 1 tablespoon sugar and let it sit for 15 minutes in the fridge).

Fashionable Head Gear

                                                  Mom & David ... need I say more?

Lauren and Mustaches

Need I say more?

Wedding Blouse

I'm done with Laura's Epic Wedding outfit!  I ended up using Simplicity 5226--which you might notice is a dress, not a top.  I simply extended the bottom seven-ish inches.  (I made a slight A-line with the side seams so that I'd have room for her tummy and hip line)

The pattern was a good one, I can do a ton of different things with it.

I added the pin-tucks and then cut my pattern pieces over the top of them.  I navigated some unknown territory on this one and went to bed last night trying to imagine what they could possibly mean when they were describing how the collar attached to the neck.  In the end, I just trusted the picture and forged ahead.

I like how it's close to the body, not to futz-y and yet, has enough detail to be interesting.

Outdoor Wedding Skirt

I was laboring under a mighty rage today--intemperate--and like the Chinese I harnessed that power for the collective good.

China's Fury

I ran up this skirt for the Epic Wedding.  The fabric was a beast just looking for a reason to pucker and fray.  I didn't use a pattern (which wasn't a problem but I still have yet to do beautiful button holes with my machine) so it's a  basic gathered skirt tucked into a three inch waistband with a covered button finish. I used the finished edge for the hem and another band at the waist.  I made it just below the knee because Laura is not 6 anymore.

Front

 I like the simple and dramatic effect.  A sharp white blouse will make this. I'm thinking of doing something with pin-tucks down the front and a short cap-length kimono sleeve.

Back (I ended up loosening the buttons after taking this picture as my measurements were somewhat off, but I like how it bells out gently at the hip).

Menu Help

Hey all!  I am helping the Wedding Coordinator, aka Debbie, plan meals for the pre and post wedding party that will be eating at the venue, aka Deb's house.  I started writing things down but then thought I should poll the extended familia to see what some likes/dislikes, requests/definitely don't make and suggestions w/recipes.

We will be very budget conscience.  Also think along the lines of meals for about 20+.  It will be August so we need lighter food that won't weigh us down during our post wedding boogie.

I will also entertain suggestions for the wedding buffet.  I already have some ideas and have run a few of them across the Wedding Coordinator.  Don't be hurt if I don't use your "special" jello salad with chickpeas and toast points: I am trying to fit in those items that taste good together, are non-wilting and will do well at room temperature (except for the protein).

There are no prizes but maybe I can get you a first serving if you contribute.

                                                      This pic has nothing to do with this post.

Quick Quiche

I love quiche.  Jim thinks quiche is for girls.  Really?  I haven't made one in a long time and when I mentioned it to Jim he said, "I'll pick up Chinese.".  Dork.  I made it anyway AND made him have a piece before ordering Chinese.  Guess what? He didn't order Chinese.  True story.  So, here is the quiche that changed my husband's mind.

Smoke Ham Quiche

2 cups smoked ham cut into bite size pieces (I used left overs from a meal with my in-laws)
4 medium sized red potatoes cut into small bite sized pieces
1 1/2 cups broccoli flowerettes cut into bit sized pieces (see a trend here?)
1/2 cup leeks cut into slices and then cut in half (green onions will work but leeks are milder)
2 cups  Swiss Cheese grated
4 large eggs whisked
1/2 cup heavy cream
1 1/2 cups milk
1/2 tsp salt
1 tsp pepper
1 pastry crust (I cheated and used a Pillsbury crust I had in the freezer.)

Preheat oven to 450'.  Place crust in 9" pie pan, trim edge to top of pan.  Prick bottom of crust and cover in foil.  Place in oven for 5 minutes. Remove foil and cook crust until almost done about 5 to 7 minutes.  Remove from oven.

Turn oven down to 350'. 

Whisk eggs in large bowl.  Add cream and milk, mix thoroughly.  Add salt and pepper, mix thoroughly.  Add cheese and stir. 

Place potatoes in a microwave safe bowl and add 1 Tbl of water to bowl, cover loosely.  Microwave for 2 minutes.  Place broccoli and leeks on top of potatoes and cover again.  Microwave for 1 1/2 minutes.  Drain if necessary. Stir in ham pieces.  Place in the pie crust.

Pour egg and milk mixture over vegetables.  Stir lightly to spread the cheese around the pie crust.

Place pie pan on cookie sheet (this tends to go over the sides).  Bake for 50 - 60 minutes until middle is firm.  NOTE:  It may seem a little runny in the middle but it is just the cheese.  Once it cools for 5 -10 minutes it will firm up nicely.