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)
- 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.
Baby Back Ribs
INGREDIENTS:
For the dry rub:
- 1/2 cup, paprika
- 1/2 cup, cumin
- 1/2 cup, kosher salt
- 1/2 cup, sugar in the raw or brown sugar
- 1/4 cup, cayenne pepper
- 1/2 cup, onion powder
- 1/2 cup, garlic powder
- 1/2 cup, dried thyme
For the sauce:
- 2 cups of your favorite BBQ sauce
- 1/2 cup, aged sherry vinegar
For the ribs:
2 pounds pork baby back ribs
METHOD:
Evenly coat the ribs with the dry rub and let marinate for 2-3 hours or overnight in the fridge. Bake in a 275 degree oven on a roasting rack for approximately and hour an a half, turning every half hour. You can also cook them on a BBQ at a low heat, but you will need to a very good eye on them to avoid them from burning.
Shut the oven off when ribs are cooked and tender and let sit in oven while oven cools for another 20-30 minutes.
Remove and coat all sides with the BBQ sauce (combine BBQ sauce with sherry vinegar). Serve immediately or wrap in plastic wrap and place in fridge until ready to eat. This can be made 2-3 days ahead of time.
When ready to serve either heat up in oven or on the grill, slice and serve with the relish.
Avocado, Corn, Tomato & Orange Relish
INGREDIENTS:
- Diced avocado
- Fresh corn of the husk (raw or grilled)
- Halved cherry tomatoes
- Orange segments with juice
- Extra virgin olive oil
- Red wine vinegar
- Cilantro
- Salt and pepper
METHOD:
In a large mixing bowl, mix together equal parts avocado, corn, tomatoes and orange. Season the relish with salt and pepper to taste, extra virgin olive oil, a splash of red wine vinegar and some fresh chopped cilantro.
Cherry Upside Down Cake
INGREDIENTS:
For Cake
- 12 ounces butter
- 2 cups sugar
- 4 eggs
- 5 cups All-Purpose Flour
- 2 tablespoons Baking Powder
- 2 teaspoon salt
- 2 cups milk
- 1 vanilla bean
For Topping:
- Sugar, to coat bottom of pan
- Cherries, to line bottom of pan
METHOD:
In a stand mixer, cream butter and sugar with seeds of vanilla bean
Add in the eggs one at a time.
In a separate bowl mix the flour, salt and baking powder together.
Alternating, mix in the flour mixture with the milk and paddle for 1-2 minutes until smooth.
Grease a cake pan, and coat the bottom with sugar.
Arrange cherries at the bottom of the pan.
Pour the batter over the cherries and bake at 350°F for 30-35 minutes or until golden.
Cool for 10- 15 minutes, and invert cake on to a plate or cake stand and serve.
So, how did Josh do in our "How Low Can You Go?" competition?
His grand total: $39.91
Our Leaders Board so far this year:
1.Marco Canora $36.33
Hearth
2.Michael Psilakis $36.56
MP Taverna
3. Michael Lomonaco $36.82
Porter House