More shopping than Cooking Amazing Ribs

I recently shared this recipe for the first time. I created it through years of trial and error.

I love ribs, of all types but I could never get past the horrific sweetness of most rubs and sauces. Of course most purchased in stores are High Fructose Corn Syrup based, but even a lot of homemade just had too much sugar for my taste.

I played and played and finally came up with what I thought were the best elements of all the rubs and sauces. The sweetness fades into the background when you hit the sharp tang of the vinegar sop and the warmth of the spices. You need a good spice store, and some time to shop but you won't regret having all these seasonings and peppers on hand. The subtle flavors they impart into so many dishes will make you happy you made the investment.

If you want the basics but a few fewer ingredients...adapt. They will still be good.

The Rub
ÿ 1/3 cup sea salt
ÿ 1/4 cup white sugar
ÿ 1/4 cup packed brown sugar
ÿ 2 tablespoons garlic powder
ÿ 4 tablespoons onion powder
ÿ 2 tablespoons Hungarian paprika
ÿ 2 tablespoons smoked paprika
ÿ 3 tablespoons New Mexico red Chile powder
ÿ 2 tablespoons ancho chili powder
ÿ 2 tablespoons jalapeno powder
ÿ 2 tablespoons ground black pepper
ÿ 2 teaspoons cayenne pepper
ÿ 1 tablespoon dried thyme
ÿ 2 tablespoons crumbled dried thyme
ÿ 1 tablespoon crushed dried rosemary
ÿ 2 tablespoons ground cumin
ÿ 1 tablespoon coriander
ÿ 1 tablespoon ground nutmeg
ÿ 1 tablespoon ground allspice
ÿ 1 tablespoon dried mustard
Rub the spice mixture onto the meat 24 hours in advance of cooking and let the flavors meld with the meat. Uncovered in the refrigerator is fine.

Cook the ribs on a rack in a slow oven 325 for an hour (longer for beef) before moving to the grill or wok for the finishing cooking.

If grilling use indirect heat and sop with sauce every 10 minutes.

If finishing in the wok, cook for an additional 45 minutes in the oven giving a sop every 15 minutes for the last 45.

Then cut the ribs into portions and place in the work sopping and sopping on a low heat until they are glazed and beginning to fall apart.

ÿ 2 cups cider vinegar
ÿ 2 cups apple cider
ÿ Juice of two limes
ÿ 1 cup tomato juice
ÿ 1/4 cup soy sauce
ÿ 2 tablespoons molasses
ÿ 1/4 cup mustard
ÿ 1 cup white wine
ÿ 1/4 cup salt
ÿ 2 tablespoons cayenne pepper
ÿ 3 tablespoons red pepper flakes
ÿ 1/2 cup light brown sugar
ÿ 1 tablespoon hot pepper sauce
ÿ 1 tablespoon white pepper
ÿ 1 tablespoon black pepper
ÿ 1 tablespoon curry paste
ÿ 1/4 cup olive oil
ÿ 3 tablespoons grated ginger
ÿ 8 cloves garlic WITH 11 anchovies (use the food processor and add some liquid to make a fine paste that can be beaten into the sauce.
ÿ 5 drops liquid smoke

I love these and the problem with my making them again to make sure I had my timing and measurements down was the fact that I now am eating ribs, lots of ribs. I even had some for breakfast with figs.

Woof's Super Fruity Party Punch

For those of you who thought that the Public Theatre's production of Hair was too clean, that it lacked grit, soul, energy, love, sweat, tears and anger; run, or take a train to Asbury Park, New Jersey and see this definitive production of the Love Rock Musical Hair. Staged by the Revision Theatre .

I was in a cast many years ago and have seen this show in several incarnations and have never been left with such a powerful punch as this version provides. If for any reason the director and choreographer of the Public version do not go to Broadway the producers need look no further than Andy Goldberg (director) and Elisabetta Spuria (choreographer) to find the talent needed to have audiences on their feet, not because they have been invited to join a Mama Mia type dance party, but because they have been touched deeply.

From the moment the lights come up and Aquarius begins as the souls of our pasts are given a summons from a Royal medium the chills begin. All around us the ghosts appear and as they grow stronger in voice they become real and it isn't a nostalgic look back, we are there. It's 1968 and we are at war, young men are needlessly dying in a war we know is wrong.

The voices are powerful and strong as the past comes to life as real and vital as anything we have experienced.

Many versions of hair make Berger the 'star'. Here we see him on his own methadrine trip, one of those selfish types who talk a good game and will someday be a Republican excusing his life with a yearly cheque to some charity.

As we become fully a part of the tribe, the tribe moves above us, around us, in front of us immersing us in their world.

When Claude sings 'Where do I go?" and the cast turns to him in the final chorus we are a part of them beseeching him to join them in being free, not to give his life for some idiotic thought of patriotism. We as the audience know no matter what the sacrifice, nothing changes.

As the show draws to a close we want them to stay, celebrate their youth just a little longer, be a part of something important, sing and dance for as long as you can. Don't become us.

It can't happen.

We know who they are, and we know who they will become. A population that has allowed the president and the congress to run roughshod over our constitution. We, who are complacent sheep going along with anything to be perpetuate the illusion that we are 'safe'. We who as the lights go on and souls of who we used to be depart sit stunned with tears in our eyes for what we have allowed ourselves and our country to be.

Theatre this evocative should run much longer than 3 weeks. The City of Asbury needs to give this amazing company an extension on the Carousal building and when it finally closes spend their resources turning the space into a Theatre, not some wasteful shopping court. If equity is an issue, guys bend your rules, you do it all the time to screw actors. Bend them again to give them a chance to be seen.

I'll make the trip to New Jersey again for this, but not to buy a pair of sunglasses.

Go to the website, read the names, remember these performers. Keep your eyes on them as they continue to work and hopefully fulfill the promises so many of us have failed.

So how do we go from here to a punch recipe? Hey, I'm a food writer, it may not always be a smooth transition but what is?

The one thing I remember about the 60's was punch, fruit juice (always eventually spiked) was served in big Christal or glass bowls. As hard as this cast works an Angel Hair pasta recipe just wouldn't cut it. They need something to rehydrate as they skinny dip til the sun comes up.

2 cups sugar
1 huge ginger root cut up
2 cups water

Warm the water on the stove and simmer the ginger root in the water for 30 minutes then stir in the sugar to make a syrup.

1 cup lemon juice
1 cup lime juice
1 cup unsweetened Cranberry juice
1 cup Cherry juice (tart if you can get it)
1 cup Pineapple juice
7 cups water

Once the syrup is made, stir in all the fruit juices and chill. Serve like a lemonade over ice and if the party calls for it spike it with some booze. Vodka, rum, or tequila blend best with fruit juices, but hippies can't be choosers so use what you've got.
Best served at final cast parties to celebrate a job well done. For this cast I would man the Barbecue at no fee, and I'm expensive.

Ephie Aardema, Julia Arazi, Casey gensler, Kyle Taylor Parker, Marah Meese, Mike Russo, Scoop Slone, Keith Antone, Steven Charles, Joay Caldwell, Spiro Gallatsatos, Martin Gould Cummings, Deidra Grace, Iliana Inocencio, Britt Johnson, Hannah Shankman, Anita Welch

The Band
Brian Green, All Coffey, John Gronert, John Manga, Jim Mcilvain, Steve Pleasnarki, John Luckenbil
Band Conductor: Andrew Hertz
Set Design: Russell Michael Scramm
Lighting: George Hansel
Costumes: Steven Epstein
Sound: Simon Ghezzi
Assistant Director: Heather Foard
Associate Set Design: Dawn Von suskill
Production Stage Manager: Julie Meyer
Assistant Stage Manager: Ann Marie Chiatia
Music Direction: Andres Hertz
Choreography: Elisabetta Spuria
Director: Andy Goldberg

Summer Vegetable Dressing

For dipping, dunking, and tossed salads. I made this with what was in the house the other day and it quickly became a favorite. It has a lot of fresh tang and wakes up vegetables wonderfully.


1/2 cup of crisp sauvignon blanc (Cakebread Cellars)
1/4 cup orange juice
1/4 cup of fresh grated ginger
2 cloves garlic
1 fresh tomato

Puree

Add one bunch of scallion and roughly chop. Stir in 1/2 cup olive oil and toss with greens. MMMMMM. This is a really delicous dressing.