JAMES BEARD'S ROASTED SPARERIBS
Steps:
- Put ribs on rack in shallow roasting pan and roast at 350 for 30 minutes. Season ribs generously with salt and pepper to taste on both sides. Continue roasting another 30 minutes. After 1 hour, ribs should be nicely browned and fairly crisp on outside. Roast another 15-20 minutes if you like meat very well done. Remove ribs to carving board and cut between ribs into small sections. Heap ribs on hot platter and serve.
JAMES BEARD'S BOSTON BAKED BEANS
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills - if you can peel an onion and boil water, you're all set - but it will easily take up an afternoon. Plan it for a day when you're at home.
Provided by Amanda Hesser
Categories side dish
Time 13h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.
- Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 10 grams, TransFat 0 grams
JAMES BEARD'S ROASTED SPARERIBS OVER CHIPOTLE SAUERKRAUT RECIPE
Provided by á-170456
Number Of Ingredients 12
Steps:
- For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes. For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs. This recipe yields 8 servings. Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.
STANDING RIB ROAST
Like many Nebraskans, the poet Erin Belieu's family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey - until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state's ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn't need it. "He thought sauce was for drugstore cowboys," she said.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
- Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
- Let meat rest at room temperature for 20 minutes before carving.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 30 grams, Carbohydrate 0 grams, Fat 63 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 26 grams, Sodium 527 milligrams, Sugar 0 grams
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