Sunday in the fall is football day. I come for a long line of NFL enthusiasts, my father, my uncle, my son. I learned pretty early on, if you can’t beat ‘em, join ‘em – and Jeremy has followed my lead. So, what’s better than the sweet and savory aroma of baking ribs and apple pie on a rainy Sunday afternoon with the New England Patriots leading at half time (poor Allison). My recipe for really tender and delicious ribs always starts the day before, and here’s how I do it.
A rack or two of baby back ribs (depending on how many you are feeding)
For the rub (for each rack):
2 Tbsp dark brown sugar
1 1/2 Tsp salt
2 tsp paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp allspice
1/2 tsp pepper
Combine ingredients in a small bowl. Rub mixture all over ribs, place ribs in a large plastic bag and let sit overnight, or for a number of hours in the refrigerator. Bring ribs to room temperature. Line a large roasting pan with 2 layers of tin foil. Place the marinated ribs in the pan and cover well with tin foil. Bake in a preheated 350 degree oven for 1 hour and 15 minutes. Remove foil. Baste ribs generously with your favorite barbeque sauce, I like Sweet Baby Ray’s, and continue to bake for another hour, adding more sauce and basting the ribs every 10 – 15 minutes.
The basic recipe I use for cornbread is as follows: I particularly like this one – the bread comes out moist and delicious. I’ve adapted it from Patrick and Gina Neely.
1 cup corn meal
1 cup flour
1 Tbsp baking powder
1 tsp salt
1 cup milk
1/2 stick of melted butter
1/4 cup honey
Mix the dry ingredients in one bowl and the wet in another. Combine the two and mix until just combined – don’t over mix. Spread into a well greased 8 X 8 pan and bake 20-30 minutes until a toothpick comes out clean. Cool.
And finally, apple pie. This is how my grandmother taught me to make it.
8-12 apples, I use a combination of Macintosh, Macoun, and Cortland
1/2 cup sugar
1 tsp cinnamon
1/2 -1 tsp allspice (to your taste)
1/2 tsp ginger
1/4 cup flour
2 tbsp butter
1 pie crust, I prefer homemade in the Cuisinart – Food processor pie crust is SO easy – you won’t ever buy store bought again.
Peel and core the apples and place in a bowl with the next 5 ingredients. Roll out the bottom of the crust and fill to brimming (higher then you think) with the apples. Dot the apples with chunks of butter. Cover with the top crust. Brush the crust with an egg wash (made with 1 egg yolk and a bit of water) and sprinkle with sugar. Poke holes in the crust with a fork so steam can escape. Bake in a preheated 375 degree oven for 15 minutes. Turn the oven down to 350 and bake for 40-50 minutes more until the apples are bubbling and oozing and the crust is brown.