Rampribs Recipes

RAMP RIBS

Steps:

• Rub the salt and pepper and garlic into both sides of the ribs.
• Place the ribs curve up on some aluminum foil.
• Place on the concave surfaced the ramps and sprinkle over with the hot peppers.
• Give it several dashes of vinegar.
• Wrap it up in foil and bake on the grill for 1 hour.
• Carefully open the foil and mush what is left of the ramps and smear over the meat.
• Place the meat on the grill and brown both sides.
• Baste the meat with the juice ramp mixture left in the foil.
• Just before removal coat well with your favorite barbecue sauce.
• Forget the napkins everyone will want to lick their fingers.

RIBS

Steps:

• Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.
• Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.
• To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
• Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.
• Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

POTLUCK SPARERIBS

Steps:

• Cut ribs into serving-sized pieces; place with the meaty side up on racks in 2 greased 13x9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender. , Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

RAMP POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
• Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

SAUTEED RAMPS

Steps:

• On a steamer rack set over an inch of water in a saucepan, steam ramps, covered, until tender, 2 to 5 minutes. Transfer ramps to a work surface, and cut the leaves off, leaving a 4- to 5-inch stem.
• Melt butter in a large skillet over medium heat. Add ramps, and cook, shaking pan, until ramps are warm and translucent, 4 to 5 minutes. Season to taste with salt and pepper; serve warm.

RAMPS WITH BACON

Steps:

• Cut ramps bulbs from the leaves and reserve both.
• Fry bacon in a large skillet over medium heat until crispy; drain on paper towels and set to the side.
• Pour off all but two tablespoons of bacon grease from pan.
• Add ramp bulbs and a half cup of water to same skillet and cook over medium heat, stirring frequently, until bulbs are soft, about 15 minutes.
• Coarsely chop leaves, add to skillet.
• and cook until wilted.
• Crumble bacon, add to skillet and cook until ramps are soft and all liquid has been absorbed.
• Season to taste with salt and pepper.

RAMPS BRAISED IN OLIVE OIL

Steps:

• Place olive oil in a large, shallow pan with a tight-fitting lid over high heat. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap. Reduce heat to medium, and add ramps to pan. Toss to coat each leaf with oil. Working quickly, dry second bunch and add to oil, tossing until ramps wilt. Continue with remaining ramps, adding more oil if necessary.
• When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes. Season again if desired, and serve.