RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD
Steps:
- For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
- Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
- For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
- Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
- Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
- For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
- For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
- In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
RORY'S FALL OFF THE BONE RIBS (OVEN ROASTED)
Cate O'Malley shared this original winning recipe with us, and says they are tender, juicy, and fall-off-the-bone delicious.
Provided by Rory Schepisi
Categories Main
Time 2h30m
Yield 20 servings
Number Of Ingredients 12
Steps:
- Heat the oil in medium saucepan over medium heat. Add the garlic and saute for 30 seconds.
- Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar and stir to combine.
- Bring the sauce to a simmer. Reduce the heat to medium-low and simmer until it reduces to 3 cups, stirring occasionally, about 15 minutes.
- Transfer the sauce to a bowl, cover, and refrigerate. This barbecue sauce can be made 1 week ahead, or frozen for longer.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
- Place the racks on baking sheets (2 per sheet) and cover with foil. This can be prepared and refrigerated up to 1 day ahead.
- Preheat your oven to 450ºF. Position 1 oven rack in the top third of the oven and 1 rack in the bottom third.
- Bake the ribs for 2 hours, or until tender. Uncover and let the ribs cool slightly.
- Cut each rib rack between the bones into individual ribs. Brush the ribs generously with the sauce.
Nutrition Facts : Nutrition Information Serving size ½ pound ribs Calories
WORLD CHAMPIONSHIP BABY BACK RIBS
The sauce in this recipe has always been our "mother" competition sauce--the base we use to make the sauces we serve for competition judges. It is very forgiving for tweaking, so use it as a palette with which to add your favorite flavors. One of my favorite variations is to add a cup of peach or mango puree to 2 cups of the sauce for a fresh taste. When cooking competition chicken, I leave out the diced onion and substitute 1 tablespoon of onion powder, as I like a smoother finish on chicken.
Provided by Food Network
Categories main-dish
Time 13h35m
Yield 6 to 12 servings
Number Of Ingredients 29
Steps:
- For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
- For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
- For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
- Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
- Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
- Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.
RORY SCHEPISI'S PRIZE WINNING RIBS
She beat out eight other contestants on The Next Food Network Star to win the Bon Appetit cover challenge with this recipe. I've made it once for a party and it was a hit!
Provided by Grace Lynn
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. Can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoons chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.1, Sodium 1731.5, Carbohydrate 40.9, Fiber 2.9, Sugar 32.1, Protein 4.9
More about "rory schepisis prize winning ribs food"
RORY SCHEPISI'S FAMOUS RIB RECIPE - YOUTUBE
웹 2011년 4월 5일 Today, we're going to make something that Rory's already made on TV before back a few years ago. In fact, she won a contest on the Next Food Network Star t...
From youtube.com
저자 NBC4FOX14Amarillo시청 횟수 662
From youtube.com
저자 NBC4FOX14Amarillo시청 횟수 662
KAMR: RORY SCHEPISIS FAMOUS RIB RECIPE.MOV - YOUTUBE
웹 About Press Copyright Contact us Creators Advertise Developers Terms Privacy Press Copyright Contact us Creators Advertise Developers Terms Privacy
From youtube.com
From youtube.com
URBAN CELEBRITY CHEF RORY SCHEPISI FINDS LOVE, COUNTRY AND BEEF
웹 2011년 5월 13일 Rory Schepisi has a unique story, an award-winning personality, a star-studded resume, and a true heart for agriculture, beef and the cowboy way of life. Her goal …
From tsln.com
From tsln.com
RORY SCHEPISI - NFNS5 WHERE ARE THEY NOW - FOOD NETWORK
PRIZE WINNING BABY BACK RIBS RECIPES
웹 Healhty Baby Back Ribs Recipes and Easy Baby Back Ribs Recipes like Fall-Off-the-Bone 30-Minute Instant Pot® Ribs, Chef John's Copycat McRib® Sandwich, Quick Baby Back Ribs, …
From tfrecipes.com
From tfrecipes.com
RORY SCHEPISI - NFNS5 WHERE ARE THEY NOW - FOOD NETWORK
웹 Rory: Where Is She Now? 02:00. We catch up with Rory Schepisi, a contestant on Season 3. From: Food Network Star.
From foodnetwork.com
From foodnetwork.com
11997 RORY SCHEPISI PRIZE WINNING RIBS RECIPES
웹 rib-eye steaks (each about 1 to 1 1/4 inches thick ), coarse kosher salt, unsalted butter, room temperature, crumbled american blue cheese (such as maytag), room temperature, grat
From recipeofhealth.com
From recipeofhealth.com
RORY’S FALL OFF THE BONE RIBS (THE ORIGINAL WINNING RECIPE)
웹 2022년 5월 13일 Particular Food plan Notes: Rory’s Fall Off The Bone Ribs. By elements, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut …
From healthyrecipes.extremefatloss.org
From healthyrecipes.extremefatloss.org
RORY SCHEPISI'S PRIZE WINNING RIBS RECIPE
웹 Rory Schepisi's Prize Winning Ribs pork ribs, ketchup, broth, soy sauce, molasses, chili, brown sugar, vinegar, garlic
From recipenode.com
From recipenode.com
RORY SCHEPISI'S PRIZE WINNING RIBS RECIPE
웹 Rate this Rory Schepisi's Prize Winning Ribs recipe with 3 tbsp extra virgin olive oil, 3 garlic cloves, peeled, 2 1/4 cups ketchup, 1 3/4 cups low sodium chicken broth, divided, 7 tbsp …
From recipeofhealth.com
From recipeofhealth.com
RORY SCHEPISI – MOVEABLE FEAST - RELISH
웹 Which led her to Popularity Contest. And on to Texas, where she did a weekly cooking segment on the show Studio4 on KAMR/NBC from Amarillo, and a monthly column in …
From moveablefeast.relish.com
From moveablefeast.relish.com
RORY SCHEPISI - YOUTUBE
웹 2021년 6월 17일 Chef and owner/operator of the Drunken Oyster Rory Schepisi talks about her journey to becoming a chef, as well as what brought her to the Texas Panhandle an...
From youtube.com
From youtube.com
HOW TO MAKE PRIZE-WINNING BABY BACK RIBS - YOUTUBE
웹 2023년 5월 17일 Allrecipes 1.85M subscribers Subscribe 7.7K views 2 months ago #GetCookin #Allrecipes #Ribs In this video, Nicole shows you how to make prize-winning …
From youtube.com
From youtube.com
LATECHEF: QUICK SIMPLE EASY INTERNATIONAL RECIPES
8 AWARD-WINNING RIB RECIPES | COOL MATERIAL
웹 The rub is a simple mix of chili powder, cumin, paprika, and salt and pepper to taste. That’s it. No fancy bullshit or unnecessary spices; just good old-fashioned BBQ ribs the way we all …
From coolmaterial.com
From coolmaterial.com
SAVOR THE GOODS | RORY SCHEPISI | SEASON 2018 | PBS
웹 2021년 6월 17일 My List. Chef and owner/operator of the Drunken Oyster Rory Schepisi talks about her journey to becoming a chef, as well as what brought her to the Texas Panhandle …
From pbs.org
From pbs.org
RORY’S RIBS | THE PICKY APPLE
웹 2008년 11월 13일 Rory’s Ribs. Ingredients: 3 tablespoons extra-virgin olive oil; 3 garlic cloves, peeled; 2 1/4 cups ketchup; 1 3/4 cups low-salt chicken broth, divided; 7 …
From thepickyapple.com
From thepickyapple.com
WE FEATURED CHEF RORY SCHEPISI'S... - BRICK & ELM MAGAZINE
웹 2022년 3월 29일 We featured Chef Rory Schepisi's new restaurant Sa•vór Tapas Bar in our most recent issue. The atmosphere is as spectacular as the food. (Photo by Shannon …
From facebook.com
From facebook.com
RORY’S RIBS - SWEETNICKS
웹 2004년 4월 16일 Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill. Position 1 oven rack in top third of oven and 1 rack in …
From sweetnicks.com
From sweetnicks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love