Oven-Baked Ribs

Ingredients

Two racks of St. Louis cut pork ribs

BBQ Rub
2 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons packed brown sugar
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon cayenne pepper

Plum BBQ Sauce
1/2 cup Asian plum sauce
2 tablespoons honey
2 tablespoons Korean gochujang sauce

Directions

Place ribs in a 13×9-inch baking pan. In a small bowl, combine paprika, garlic powder, 2 tablespoons brown sugar, cumin, onion powder, chili powder, 2 teaspoons salt, and cayenne pepper. Sprinkle ribs evenly on both sides with 4 tablespoons of the spice mixture and cover the pans tightly with foil. Refrigerate for several hours.

Preheat oven to 250°F. Place in the oven and bake 2 1/2 hours.

Make the Plum BBQ Sauce.combine the ingredients until smooth and set aside

Remove the ribs from the oven. Discard liquid from the baking pans.

Turn the oven to 400 degrees F. Brush the ribs with the Plum BBQ Sauce. Return the baking pan to the oven, uncovered, and cook for 30 minutes. If making the stuffed tomato recipe, place the tomatoes into the oven with the ribs.

Cut into 2-rib portions and serve.

Stuffed Tomatoes

Ingredients

2 vine-ripened tomatoes
Salt
1/4 cup Italian flavored panko bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
Freshly ground black pepper yo taste
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out pulp and seeds. Place the pulp in a colander and ket drain.

 

Salt the insides of the tomatoes and rest upside down on a paper towel for 30 minutes. In a mixing bowl, mix together panko bread crumbs, onion celery, pepper, Parmesan and oil. Stuff tomatoes with the filling and place in a small baking dish.


Bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Asparagus With Burrata Cheese

Ingredients

Kosher salt
1 pound asparagus, trimmed
2 ounces burrata cheese
Italian salad dressing
Coarse ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Place the drained asparagus on a serving plate and drizzle with some salad dressing. Sprinkle with black pepper and pieces of burrata cheese and serve.


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