Ribs-Italian Style!

This one is the cookbook author's summer favorite. Dina Deleasa Gonsar, who's the author behind At the Kitchen Sink, stopped by Tonia's Kitchen to talk about her recipe for ribs. And these are real special, because Dina says they're slow roasted in the oven, after being dry rubbed, and then finished on the grill with a special homemade sauce! Dina adds she lets the ribs dry out in the fridge for about two hours and being rubbed, which really helps the rub get into the meat. Dina admits she's no pitmaster, but the people who try these ribs say they're the best ever!

Rub it Down!

The meat you're barbequing that is! Ryan Mitchell, the pitmaster who co-wrote the new cookbook Ed Mitchell's Barbeque, stopped by Tonia's Kitchen to talk about the many kinds of rubs and the types of meats you can use them on. Ryan told Tonia his rubs are perfectly matched to the kinds of meat you're about to smoke, ribs, chicken, turkey and even tofu! Ryan says he uses his rib rub for the tofu, and it comes out just like pork belly. These rubs have no sugar but really help bring out the flavor of the meat!

• 2tablespoons Spanish paprika
• 2tablespoons freshly ground black pepper
• 2tablespoons dry mustard

• 2tablespoons kosher salt
• 2tablespoons ground coriander
• 1tablespoon ground cumin

Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.

 

Ryan Mitchell

Ed Mitchell's Barbeque

Spice Rubs, Smoked Chicken Rub, Turkey, Smoked Tofu

Squares of tofu and season them down with their rib rub, it's just like pork belly!

Corse salt and pepper, paprika, no sugars in the rubs, date powder and it's kind of like coconut, crushed red pepper, 

Ribs and Beer For This St. Patrick's Day

 

In celebration of this St. Patrick's Day, Tonia's Kitchen is honoring two great Irish-American traditions, ribs and beer!  Chef Brian Houlihan with the Bia Bistro in Cohasset, Massachusetts told Tonia about his delicious recipe for braised short ribs.  He starts with high quality beef short ribs, seasoned with salt, pepper rosemary, thyme and oregano.  He then glazes the cooking pan with Guinness Stout beer! and a little red wine. He says his philosophy on cooking is to not overdue it, but present everything simply. That goes for beef, chicken and seafood.  Use local ingredients and serve it alongside some hearty local vegetables.  Find out more at the  Bia Bistro website

8 quarts beef stock

2 cups tomato juice

2 cans Guinness Draught

2 carrots, diced

4 celery stalks, diced

2 chopped onions

4 sprigs of fresh thyme

12 (24 oz.) bone-in short ribs

Canola oil

Salt and pepper to taste

Preheat oven to 350°F.

Season short ribs generously with salt and pepper. Coat your pot with canola oil and pan sear short ribs in batches. When the meat is seared to an amber brown color, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan.

Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cooking times may differ.

Remove short ribs from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.

When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.

Ribs, Perimeter Style!

  

And the Perimeter here is Atlanta-speak for the I-285, the beltway that surrounds the city, and the dish here is Atlanta-Style ribs. And while you won't find these ribs for sale at any Hartsfield Airport food court, you find they're a true taste of the ATL! Matt Moore, who wrote the new cookbook Serial Griller stopped by Tonia's Kitchen to talk about the best ways to grill ribs. Matt told Tonia about a grillmaster he ran into in Atlanta named Cadillac. They hung out on the street for quite sometime, making friends and exchanging BBQ tips! Matt's new book combines tales of BBQ and grilling with many of the people he's met in his travels. It's both a travelogue and a cookbook!

• 3 pounds bone-in country-style pork ribs
• 2 teaspoons paprika
• 2¼ teaspoons Kosher salt
• 1½ teaspoons freshly ground black pepper

1. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 350° to 400°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium [350° to 400°F] on one side.)
   
   
   
2. Sprinkle the ribs evenly with the paprika, 1½ teaspoons of the salt, and 1 teaspoon of the black pepper. Place the ribs on the oiled grates directly over the side with the coals (or the lit side of a gas grill). Grill, covered, until slightly browned and charred, about 15 minutes, turning once halfway through cook time. Move the ribs to the oiled grates over the side without the coals (or the unlit side of a gas grill). Grill, covered, until a thermometer inserted in thickest portion of the ribs registers 195°F, 1 hour to 1 hour and 15 minutes. Transfer the ribs to a cutting board and let rest for10 minutes. Cut into individual ribs.

Perimeter Style Ribs

 

And the Perimeter here is Atlanta-speak for the I-285, the beltway that surrounds the city, and the dish here is Atlanta-Style ribs. And while you won't find these ribs for sale at any Hartsfield Airport food court, you find they're a true taste of the ATL! Matt Moore, who wrote the new cookbook Serial Griller stopped by Tonia's Kitchen to talk about the best ways to grill ribs. Matt told Tonia about a grillmaster he ran into in Atlanta named Cadillac. They hung out on the street for quite sometime, making friends and exchanging BBQ tips! Matt's new book combines tales of BBQ and grilling with many of the people he's met in his travels. It's both a travelogue and a cookbook!

• 3 pounds bone-in country-style pork ribs
• 2 teaspoons paprika
• 2¼ teaspoons Kosher salt
• 1½ teaspoons freshly ground black pepper

1. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 350° to 400°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium [350° to 400°F] on one side.)
   
   
   
2. Sprinkle the ribs evenly with the paprika, 1½ teaspoons of the salt, and 1 teaspoon of the black pepper. Place the ribs on the oiled grates directly over the side with the coals (or the lit side of a gas grill). Grill, covered, until slightly browned and charred, about 15 minutes, turning once halfway through cook time. Move the ribs to the oiled grates over the side without the coals (or the unlit side of a gas grill). Grill, covered, until a thermometer inserted in thickest portion of the ribs registers 195°F, 1 hour to 1 hour and 15 minutes. Transfer the ribs to a cutting board and let rest for10 minutes. Cut into individual ribs.