I had been planning on sharing this recipe prior to Michael Jackson’s passing. I am not sure why they are called thriller ribs other than the fact that they are the best ribs in the world and/or the relationship of the video, and MJ to Quincy Jones, but with the recent events it doesn’t matter. Regardless, I feel the need to mention, given the name of the post, I mean no disrespect and I pray that Michael Jackson has found peace. His talent that has touched us all will live on in his music.
This is Quincy Jones’ rib recipe. I first saw it on none other than the Oprah Show. This is the best recipe for meat falling of the bone ribs I have ever had. ALERT: Before you continue if you are at all considering at this point that you want to make these you need to get the ribs immediately because they require a marinating time. Two days to be precise. Yes, it takes time, but boy is it worth it. If you haven’t invested in a Cuisinart, now is as good a time as any, having the right tools for the job makes all the difference. You will be slicing green, yellow, and red peppers, onions, jalapeño peppers from here to eternity. Sure you can do it the old fashion way and use a knife, but the rest of us do not have that kind of time. I am also including a recipe I acquired for a fabulous healthy, delicious cole slaw from culinary genius with vegetable’s au natural. I am including my Mom’s, and probably everybody’s Moms recipe for potato salad, great and really fattening. I have also added, to counter act at least some of the classic fourth favorites, a light and easy spinach salad with a champagne vinaigrette drizzle. All you need now is clear skies and lots of good friends and family.
Happy Fourth of July!
Created by Quincy Jones
Take a rack of baby back ribs. Cook slowly—we're talking eight hours. Serve to your best friends on Earth. (P.S. This is Oprah's favorite ribs recipe of all time.)
Ingredients:
Serves 8
* 2 teaspoons Spike seasoning, a must
* 1 teaspoon Accent seasoning, a must
* 1/2 teaspoon freshly ground black pepper
* 5 racks baby back ribs (about 5 pounds)
* 6 cloves garlic, minced
* 2 large jalapeno peppers, minced
* 2 large onions, halved and thinly sliced
* 2 green bell peppers, thinly sliced
* 2 red bell peppers, thinly sliced
* 2 yellow bell peppers, thinly sliced
In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeño peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400°.
Before placing the ribs in the oven, reduce the temperature to 300°. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Classic Barbeque Sauce
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
2. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Citrus Slaw
Coleslaw, cabbage shredded
Broccoli slaw
Cilantro, chopped
Salt
Pepper
Cashews 4 ounces to start
Water to cover cashews
Orange Juice, 1/2 cup to start
Dressing:
(Ratio of for every 4 ounces of cashews use 1/2 orange juice)
Start with 4 ounces of cashews soaked in warm water for about an hour. Discard the water, reserving the cashews place in a blender or Cuisinart with the orange juice and puree until smooth.
Toss the cabbage & broccoli slaw together, mix in the dressing, add the chopped cilantro. Serve
Old Fashioned Potato Salad
1 bag of Idaho gold potatoes
1 cup or so of Hellmann’s Mayo
3 diced celery
1 diced small onion
generous salt & pepper
Peel the potatoes and cook for 20 minutes or tender to the fork and drain. Immediately, season with generous amounts of salt and pepper. Add the celery and onion than mix the mayo (make sure there is plenty, no one likes a dry salad) into it all. Taste and adjust the seasonings.
Spinach Salad
Spinach leaves, washed & dried
Feta, crumbled
Walnuts, chopped
Champagne vinegar
Olive oil, extra virgin
Salt
Pepper
Directions
Place the desired amount of spinach in a bowl, Sprinkle feta and walnuts. Drizzle the champagne vinegar first followed by the olive oil. Salt and pepper to taste. Serve
Cafe Panache's Grilled Watermelon Salad
From The Washington Post, July 18, 2007
4 servings
Ingredients:
* 2 large slices seedless watermelon, about 1 1/2 inches thick (cut from the center)
* 1 medium red onion, cut into very thin strips (julienne)
* 1 cup crumbled feta cheese
* 1 1/2 cups pitted kalamata olives, cut in half
* 1/2 cup extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 12 to 16 ounces baby or tender spinach, stemmed, washed and dried
* 1 to 2 tablespoon finely chopped basil leaves, for garnish
* 1 to 2 tablespoon finely chopped mint leaves, for garnish
Directions:
Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
Grill the watermelon slices for 2 minutes, then turn over and grill for 2 minutes, until slightly caramelized on both sides. Transfer to a plate and refrigerate for about 10 minutes, until slightly chilled.
Meanwhile, combine the onion, feta cheese and olives in a medium mixing bowl.
Cut the chilled watermelon into 1 1/2-inch cubes (discarding the rind), then add to the bowl, tossing lightly to combine.
Whisk together the oil and vinegar in a small bowl; add the salt and pepper. Pour the vinaigrette over the ingredients in the bowl, tossing to combine. Cover and refrigerate for at least 1 hour and up to 3 hours to marinate.
To serve, divide the spinach among individual plates. Spoon the watermelon mixture over the spinach, reserving some of the vinaigrette to drizzle on the plate. Sprinkle basil and mint to taste on each salad and serve immediately.
Recipe Source: Adapted from chef Jeff Galkin.
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