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."

"Early Show" recipes galore!

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.

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[bundye]

There's nothing like good 'ole homemade bar-b-que without all the fancy makings and trying to be fancy with it!

[ManDroid45]

Awesome!
I learned the cider trick and the peeling off the white membrane to get more juicy goodness inside the meat years ago.

Absolutely amazing.

Here is another one. Don't have much rubs or sauces? Marinate ribs in Dr Pepper for 3 - 6 hours. This breaks down the connective tissue and makes any rib tender.

Also, never, never, ever boil ribs! People do this to make the meat more tender, but sooooo much flavor is boiled away.