Rhubarb Barbecued Short Ribs, Cracklin Cornbread And Chocolate Lush
Rhubarb Barbecued Short Ribs Recipe
4 pounds beef short ribs, cut into pieces
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water
1/2 pound rhubarb (tops removed)
1/2 cup granulated sugar
2 tablespoons cider vinegar
2 tablespoons ketchup
2 to 3 drops hot red pepper sauce
Heat oven to 300 degrees F. Trim excess fat from short ribs.
In a 6 quart Dutch oven, brown short ribs on all sides. Sprinkle with chili powder, salt, and pepper. Add water. Cover and bake 1 1/2 hours or until tender.
Trim off ends and any remaining leaves from rhubarb. Wash stalks thoroughly. Coarsely chop. Remove ribs to roasting pan with rack. Pour cooking liquid and drippings from Dutch oven into 2 cup measuring cup. Skim off fat. Return 1/2 cup liquid to Dutch oven. Add rhubarb, sugar, vinegar, ketchup, and red pepper sauce. Heat to boiling. Boil sauce 5 minutes, stirring occasionally. Brush some of the rhubarb mixtures over ribs. Bake 15 minutes.
Brush more mixture over ribs; bake until glazed and lightly browned, 15 to 20 minutes more.
Cracklins are small pieces of salt pork that have been slowly fried until crisp and dry.
- 1 teaspoon vegetable oil
- 2 cups cornmeal
- 1/2 cup boiling water
- 2 tablespoons butter (at room temperature)
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 3 teaspoons salt
- 1 cup cracklins
- 1 teaspoon baking powder
Place cornmeal in the mixing bowl; add boiling water. Mix lightly; add butter and stir until it has melted. Beat eggs thoroughly; add milk and salt. Pour over cornmeal mixture and blend. Stir in baking powder and cracklins. Pour batter quickly into heated skillet and place immediately in the hot oven. Bake for 25 to 30 minutes or until the surface is firm to the touch.Slice into wedges in the pan.
Chocolate Lush Recipe
Source: Herb Garden
- 3 cups premium chocolate chunks (bittersweet,semi-sweet or milk chocolate)
- 2 cups granulated sugar
- 1 1/2 cups (3 sticks) butter
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 1/4 cup smooth peanut butter
- 1/3 cup Frangelico
- 1/2 cup Kahl