Memaws Ribs Recipes

MEMPHIS-STYLE BARBECUE RIBS

Steps:

• Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
• Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
• If you want, trim the ribs into 4-5 rib sections.
• Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
• Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
• Once the ribs have baked for 5 hours, remove from the oven. Brush the ribs with ¾ cup barbecue sauce, then sprinkle with additional barbecue rub.
• Transfer the pan(s) back into the oven, and cook uncovered for an additional 2 hours or until the ribs are tender. The meat will start pulling off the bones, and once it does, you'll know your ribs are almost ready!
• When the second bake is done, remove from the oven.
• Preheat the grill to 350°-400°F.
• Turn off the burners on the side where the ribs will be finished, as the barbecue sauce will cause them to catch fire.
• Baste the ribs with an additional ¾ cup of the barbecue sauce, and grill until sticky sweet and darkened. (About 10-15 minutes.)
• Sprinkle with additional barbecue rub to finish, and enjoy!
• Preheat the oven's broiler.
• While the broiler is heating up, brush the ribs with an additional ¾ cup of the barbecue sauce.
• When the broiler is screaming hot, transfer the ribs back into the oven, and broil for 8 minutes, or until the tops of the ribs are browned and sticky.
• Remove from the oven, sprinkle with additional barbecue rub to finish, and enjoy!

QUICK & EASY MEMPHIS-STYLE BBQ RIBS

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.

MEMPHIS-STYLE RIBS

Steps:

• 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
• 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
• 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
• 4. Set up the grill for indirect grilling and place a large drip pan in the center.
• If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
• If using a charcoal grill, preheat it to medium.
• 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
• 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
• 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

MEMAW'S RIBS

Steps:

• TEAR ALUMINUM FOIL PIECES - ONE FOR EACH RIB. PLACE RIB ON FOIL AND SPRINKLE GARLIC SALT AND TOP WITH MOLASSES. WRAP RIB AND PLACE ON GRILL FOR 45 MIN TO 1 HOUR.

MEMPHIS-STYLE RIBS

Steps:

• Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
• In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
• Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
• Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
• Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
• Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
• Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
• If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
• Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
• Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
• Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
• In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
• Yield: about 2 1/2 cups

MEMAWS SOURDOUGH BREAD

Steps:

• In a large bowl make a stiff batter of all the ingredients. (I add the water a little at a time).
• Oil another wooden or glass bowl. Put dough in and turn over (oily side on top)
• Cover with wrap or foil and let stand over night. (do not put in refrig).
• Next morning, punch down dough and knead a few times.
• Divide into 3 equal parts and knead each part on a floured surface 8-10 times.
• Put into greased loaf pans and brush with oil. Cover loosely with wrap.
• Let rise 4 to 5 hours. (All day is fine).
• Preheat oven to 350 and bake 30-45 minutes depending on your oven.
• Remove and brush with butter. Cool on rack.
• Wrap well and store in frige.
• To reheat, preheat oven to 325 and heat for 30 minutes.

MEMPHIS DRY-RUB RIBS

Steps:

• Make the rub: In a large bowl, combine all rub ingredients and mix well.
• Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
• Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
• Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

MEMAW'S ROLLS

Steps:

• In a mixing bowl, stir in yeast and 1 cup of warm water until the yeast dissolves. Add the other cup of water.
• Add shortning, sugar and salt. Stir vigorously and mash the lumps of shortning against the side of the bowl as you sift in the flour one cup at a time.
• Stir until the dough is firm.
• Smooth down and cover with cloth or lid - let rise until double in size ( about 1-1/2-2 hours). DO NOT GET TOO WARM OR SIT ON A HOT STOVE TOP.(I turn my oven on 250 for ONE minute, then turn it OFF -- and let them rise in the warm oven).
• When dough has doubled dump out onto a floured board or coutertop, knead lightly until you can cut or pinch into rolls.
• Place in a greased pan and let rise again, approximately 1-1/2 - 2 hours. Cook until browned, brush with butter and eat.

MEMAW'S BANANA PUDDING

Steps:

• In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.