Make smoking summer barbecue baby back ribs

From fresh fish to mouth-watering burgers, award-winning top chef Josh Capon can do it all.

He's executive chef at two of New York's hottest restaurants: Lure Fish Bar and the recently-opened Burger & Barrel.

At Lure, Josh serves guests high-end seafood in a restaurant that evokes the feeling of sailing the Mediterranean. And at Burger & Barrel, he serves delicious burgers and fries in a casual and comfortable setting.

Josh won the People's Choice Award at the NY Food and Wine Festival Burger Bash in 2009, which was hosted by Rachael Ray.

And on "The Early Show on Saturday Morning," Josh focused on his burger side, accepting our "Chef on a Shoestring" challenge of making a scrumptious, three-course summer meal for four on our slim budget of $40.

All our "Shoestring" chefs are automatically entered in our "How Low Can You Go?" competition, in which the one with the lowest ingredients cost will be invited back to whip up our year-end holiday feast - and spend anything he or she wants!

MENU

• Tomato and Grilled Red Onion Salad
• Pork Baby Back Ribs with Avocado, Corn Relish
• Corn Pudding
• Cherry Upside Down Cake

FOOD FACTS

Beefsteak tomato: Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It's large, bright red and slightly elliptical in shape. (Source: Epicurious.com)

Baby back ribs: Baby back ribs, also called back ribs, loin ribs, or loin back ribs, are cut from the area of the ribs closest to the backbone (above the spareribs) of mature hogs. They can be cooked like spareribs, but watch the clock: They will become tender more quickly because they are smaller and leaner. Depending on how the animal was butchered, racks of baby back ribs can contain anywhere from eight to 15 bones.

RECIPES:

Tomato Salad with Grilled Red Onions

INGREDIENTS:

• Mix of beef steak tomatoes
• Red wine vinaigrette (recipe follows)
• Fresh basil
• Roasted red onions (recipe follows)
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• Red wine vinaigrette:
• 
  
• 3 cups extra virgin olive oil
• 1 cup, red wine vinegar
• 3 tablespoons Dijon mustard
• Salt & pepper to taste

METHOD:

Mix vinegar and Dijon together. Using a whisk or a hand blender emulsify the oil and season with salt and pepper.

INGREDIENTS:

• Roasted red onions:
• 2 large red onions
• Extra virgin olive oil
• Salt & pepper to taste

METHOD:

Slice onions in half. Season onions with olive oil and salt and pepper to taste. Roast in a 350?F degree oven for 40 minutes. Remove from oven, let cool. Remove outer skins and slice.

In a large mixing bowl, place coarse cut tomatoes and roasted red onions. Season with the vinaigrette, salt and pepper. Finish with chopped fresh basil and serve.

Corn Pudding

INGREDIENTS:

• 12 ears corn
• 1/2 cup butter
• 1/2 cup scallions
• 1/4 cup lemon juice
• Salt & pepper

METHOD:

Slice corn off husk and scrap any liquid of husk into a bowl.

Transfer into a saucepan and bake in a 350?F degree over for approximately 25 min covered with aluminum foil.

Remove from oven and mix in scallions, butter, lemon juice and season with salt and pepper.

Serve and enjoy!

For more of Josh's recipes, go to Page 2.

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