Sunday Night Challenge ~ Rob

Special Ingredient: Dried Pasilla chilis
Result: Delicious, Mouthwatering Ribs, Potato Salad and Garlicky Broccoli


Rob pretty much rocked this one ~ I tried to throw him a curve ball with a chili that is hard to find in these parts (Thank you, Beth) but he snapped back with an adaptation of Who Loves Ya BabyBack?

Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown
With Alterations By Rob




2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt 1 tbsp kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning 2-3 tablespoons ground pasilla chili
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Yeah, we don't have a microwave. So a pot on the stove works just fine, thank you.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub.

Potato Salad adapted from Food Network, modifications in italics.

Potato Salad


4 pounds Idaho potatoes 500g new potatoes
4 jumbo eggs, hard boiled 2 eggs, hardboiled
2 1/2 cups mayonnaise 1/4 cup mayo
4 green onions, finely chopped 1 green onion, chopped
3 stalks celery, finely chopped 1 stalk celery, finely chopped
1 tablespoon yellow mustard 1 tsp dijon mustard
1/2 teaspoon freshly ground white pepper ground black pepper, to taste
1 1/2 teaspoon kosher salt
2 tsp capers, chopped
2 tbsp apple cider vinegar


In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Toss with vinegar. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, capers, pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Episode#: NF0103

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