Best Ever Buffalo Rack O Ribs Hero Food

RACK-O-RIBS HERO

Steps:

• For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes.
• For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes.
• When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece.
• Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side.

EGGPLANT PARMESAN HERO

Steps:

• Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving.
• When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.
• Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

PAT'S GRILLED VEGETABLE HERO

Steps:

• Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
• Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.

INSTANT POT RACK O' RIBS SANDWICH

Steps:

• Whisk together the chile powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours.
• When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot®. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
• When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
• Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
• Position an oven rack in the highest position in the oven and set to broil on high.
• Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
• Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
• Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips.