Elizabeth Karmel's Fabulous Fall Ribs
With the weather turning chilly, there's nothing better for fall than sweet, tangy barbecue ribs.
And Elizabeth Karmel made them the centerpiece of a great autumnal meal on "The Early Show" Tuesaday.
Karmel is executive chef of Hill Country Barbecue, in Manhattan, and author of "Taming the Flame."
Her spread consisted of Applewood-Smoked, Cider Steamed, Dry Rubbed Ribs served with Pumpkin BBQ sauce -- a rib dish PACKED with fall flavor, perfect for tailgating or a fall Sunday cookout. She also served Barbecue Acorn Squash and a Charred Red Onion Salad with Prosciutto and Parmesean.
RECIPES
Applewood-Smoked, Cider Steamed, Dry Rubbed Ribs
The rib that was responsible for my "rib awakening" was made by a team of graduated fraternity brothers from Georgia. Their secret was to steep the cooked ribs in just a little bit of apple cider -- when they were hot off the grill -- for added moisture. Here is my version of their sweet smoke-kissed ribs:
Makes 4 to 8 servings
Grilling Method: Indirect/Medium Low Heat
Applewood Chips, soaked in water for 30 minutes
4 racks baby back ribs, about 1 1/2 pounds each
1/4 cup of Three Chili Rub (recipe follows)
1 teaspoon ground cinnamon
1 cup apple cider or juice
Serve with Pumpkin Butter Barbeque sauce
Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat and place the soaked chips directly on the charcoal or in the smoking box of a gas grill.
Remove the silver skin from the back of the ribs, if desired. Mix the spice rub and the cinnamon until well combined. Sprinkle the ribs liberally with the spice rub and let them sit, covered, for 15 to 20 minutes.
Place the ribs bone side down in the center of the cooking grate or in a rib holder or rack over indirect medium low heat. Grill covered (at about 325 degrees F, if your grill has a thermometer) for about 1 and 1/2 to 2 hours until meat is tender and has pulled back from the ends of the rib bones.
Leave the ribs untended for the first 30 minutes-this means, no peeking. This is especially important if using the rib chips. If the ribs start to burn on the edges, stack them on top of one another in the center of the grill and lower the heat slightly.
Three-Chile Rub
This rub is especially good on beef and pork ribs. If you eliminate the salt, the rub can be used as a dry marinade and rubbed on the ribs the night before you plan to barbecue. But don't forget to season with salt just before you put them on the grill.
Makes about 1/2 cup
1 tablespoon New Mexico Chile Powder (or any other pure chile powder)
1 tablespoon chipotle chili powder (if available, or 1 additional tablespoon New Mexico Chile Powder)
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon granulated sugar
1 tablespoon Kosher salt
Combine chile powders, paprika, peppers, sugar and salt in a medium sized bowl and mix well. Extra rub can be stored in an airtight container for up to six months.
Pumpkin Butter Barbeque Sauce
This is just the thing for a fall cookout. The rich sauce is filled with all the spices of fall and is as good on squash as it is on pork, chicken, or duck! You can make your own pumpkin butter easily (see recipe below) or use any local pumpkin butter. Trader Joe's and William Sonoma make good pumpkin butters. If you use purchased pumpkin butter, make sure that it is sweetened and well spiced with ginger, cinnamon, cloves and nutmeg; otherwise you might need to adjust the sauce recipe accordingly.
Makes about 2 1/2 cups
Good for: Pork Chops, Turkey, Beef Ribs, Spaghetti Squash and Steak
1 cup (2 sticks) unsalted butter
2 cups of Pumpkin Butter (store bought or recipe below)
1 cup Laird's Applejack
2 tablespoons pure maple syrup
1/2 teaspoon allspice
Pinch salt
Freshly ground pepper
Melt the butter in a medium-heavy bottomed saucepan. Add the pumpkin butter and whisk until it is smooth. Add the applejack, mix until well combined, and add the maple syrup, allspice, salt and pepper. Bring to a gentle boil, and then reduce the heat to a simmer. Cover and let cook for about ten minutes or until the flavors meld. Taste and adjust the seasonings as desired. If it is too thin, add more pumpkin butter. If is too thick, add a bit more Applejack.
Transfer the sauce to a clean glass jar and let cool to room temperature. The sauce will keep, tightly covered, in the refrigerator for up to 2 days. Serve at room temperature or gently reheat.
Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Pumpkin Butter
Makes about 6 cups
Two 15 ounce cans of pumpkin puree
1 cup of apple juice
1 lemon, juiced
2 teaspoons ground ginger
1/2 generous teaspoon ground cloves
1/2 cup packed dark brown sugar
1/2 cup maple syrup
2 teaspoons of ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup toasted pecan pieces, coarsely ground, optional
In a large, heavy bottomed saucepan, combine the pumpkin, apple juice, lemon juice, ginger, cloves, brown sugar, maple syrup, cinnamon, nutmeg and salt, stir well. Bring the mixture to a gentle boil. Reduce the heat, and simmer for 30 minutes or until thickened. Stir frequently. Remove from the heat when thick enough. Taste and adjust the seasonings as desired, and add the pecans if applicable.
For more recipes from Elizabeth, go to Page 2.
Acorn Squash with Fresh Sage and Olive Oil
Makes 2 to 4 Servings
2 Acorn Squash
8 Fresh Sage Leaves
Olive Oil
Kosher salt
Freshly ground pepper
Grilling Method: Indirect/Medium Heat
Build a charcoal fire or preheat a gas grill.
Cut the acorn squash in half lengthwise, seed it, and cut a slice off the rounded sides so it will stand straight. Bruise the safe leaves by crumpling them and run the inside of each squash half with sage. Coat the squash with olive oil, and season with salt and pepper. Place 2 sage leaves in each half.
Cover the bottom side of each squash half with aluminum foil, leaving the top half exposed. Place the squash in the center of the cooking grate or on the warming rack over indirect medium heat, cover, and grill for 40 to 60 minutes, depending on the size. Cook until the squash is tender and browned on the edges.
Cut the squash into pieces and serve, or serve each person one half.
Charred Onion with Prosciutto and Parmigiano
This charred onion salad is appealing on so many levels. First, it looks great on the plate. Second, I almost always have everything I need on hand or in the freezer to make it. And finally, it is substantial, flavorful and soulfully satisfying. If you do not have prosciutto, substitute bacon or thinly sliced ham.
Makes 4 to 8 servings
Grilling Metnod: Direct/Medium Heat
4 large red onion, peeled
Olive Oil
Kosher Salt
2 2-inch slices country bread
2 cloves of garlic cut in half
2 tablespoons balsamic vinegar, or more to taste
1/2 cup chopped fresh Italian (flat leaf) parsley
4 pieces of prosciutto, cut into strips
8 parmesan cheese curls or more to taste
Wooden skewers, soaked in water for 30 minutes
Build a charcoal fire, or preheat a gas grill.
Cut the rounded ends off the onions and slice into rings 1 inch thick. Each onion should yield 2 to 3 onion rings. Reserve the ends for another use. Brush the onions with olive oil and spear them, parallel to the onion surface, straight through the centers with 1 of the wooden skewers to keep the rings intact. They will look lollipops. Season with salt and set aside.
Brush the bread lightly with olive oil and sprinkle with salt. Place it on the cooking grate over direct medium heat, cover, and grill on both sides to toast, about 2 minutes on each side. Transfer the bread to a platter, and rub it on both sides with the cut sizes of the garlic and set aside.
Place the skewered onion rings on the cooking grate over direct medium heat, cover and grill until charred on the edges and tender, about 10 minutes per side. Remove the onion from the grill and let them cool for 5 minutes.
Remove the wooden skewers and place all the onion rings in a bowl. Toss them with about 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper.
To built the salad, put 1/2 inch piece of bread on each of the 4 plates. Divide the onion rings equally among the plates. Top with the chopped parsley, prosciutto and parmesan cheese curls. Season with freshly ground pepper and serve.
TIP: To make parmesan cheese curls, use a vegetable peeler to shave slices of the cheese off a wedge of solid Parmigiano.