Too cold for grilling outdoors?
Chicago Sun Times, SWAP SHOP
By Sandy Thorn Clark
Although grilling time is just around the corner,
there are fans of baked ribs.
And, there's a multitude of interest -- regardless
of the season -- in chocolate cake, especially when
it's the Tunnel of Fudge Cake, an American classic
developed for the Pillsbury Bake-Off in 1966 (recipe
When P.W. requested a baked ribs recipe, Judy Heim
of Orland Park was willing to share her favorite
Best Baby Back Ribs. She follows the same recipe
for country ribs and pork chops and loves her sauce
over mashed potatoes.
When it comes to ribs, there is nothing more important
than starting with exceptionally meaty and lean
ribs -- that's where you need to trust your butcher
or meat department.
If you desire even more flavor, use one of the
many commercial dry rubs on the market. My personal
recommendations are Knox's
Chipotle B-B-Q Dry Rub (see www.knoxspice.com),
made in Chicago, or the outstanding BBQ rubs
(Island Spice or All-Purpose) created by the king
of BBQ Steven Raichlen (see www.bestofBBQ.com).
If you want an easier way out, follow Heim's recipe
(below) for baking ribs and then use about 3 cups
of your favorite commercial BBQ sauce or try
Raichlen's Chipotle Molasses BBQ Sauce (available
at Marshall Field's).
BEST BABY BACK RIBS from Judy Heim,
MAKES 6 SERVINGS
4 to 5 pounds beef or pork baby back ribs
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
2 cups water
1 teaspoon chili powder
Juice of 1 lemon
Preheat oven to 450 degrees.
Cut ribs into individual pieces. Place in a 13x9x2-inch
pan and bake for 30 minutes.
Meanwhile, combine ketchup, Worcestershire, salt,
pepper, water and chili powder. Bring ingredients
to boil in a deep saucepan.
Drain excess fat from ribs, and then sprinkle lemon
juice over ribs. Turn oven down to 350 degrees.
Pour sauce over ribs and bake 1 hour. Remove ribs
to platter; pour additional sauce over ribs.
Nutrition facts per serving: 1411 calories, 107
g fat, 40 g saturated fat, 353 mg cholesterol, 32
g carbohydrates, 79 g protein, 2266 mg sodium, 2
TUNNEL OF FUDGE CAKE
MAKES 16 SERVINGS
1-3/4 cups margarine or butter, softened
2 cups confectioners' sugar
2-1/4 all-purpose flour
3/4 cup unsweetened cocoa
2 cups walnuts, chopped
3/4cup confectioners' sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Preheat oven to 350 degrees.
Grease and flour 12-cup Bundt pan or 10-inch tube
pan. In large bowl, combine sugar and margarine
or butter; beat until light and fluffy. Add eggs
one at a time, beating well after each addition.
Gradually add 2 cups confections' sugar; blend
well. By hand, stir in flour, cocoa and chopped
walnuts until well blended. Spoon batter into greased
and floured pan; spread evenly.
Bake for 45 to 50 minutes or until top is set and
edges are beginning to pull away from edge of pan.
Cool upright in pan on wire rack 90 minutes; invert
onto serving plate. Cool for at least 2 hours.
To make glaze: In small bowl, combine all glaze
ingredients, adding enough milk for desired drizzling
consistency. Spoon over top of cake, allowing some
to run down sides. Store tightly covered.
Nutrition facts per serving: 541 calories, 32 g
fat, 14 g saturated fat, 132 mg cholesterol, 59
g carbohydrates, 7 g protein, 171 mg sodium, 3 g
Copyright 2006 Chicago Sun-Times, Inc.