VINEGAR FRIES RECIPE RECIPES

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VINEGAR BRINED BABY BACK RIBS RECIPE | GUY FIERI | FOOD ...



Vinegar Brined Baby Back Ribs Recipe | Guy Fieri | Food ... image

Provided by Guy Fieri

Categories     main-dish

Total Time 4 hours 12 minutes

Prep Time 15 minutes

Cook Time 1 hours 57 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup apple cider vinegar
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle beer
1 yellow onion, peeled and quartered
BBQ sauce, recipe follows
1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced serrano pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons apple cider vinegar
2 cups raspberries, frozen
1/3 cup seedless raspberry jam
3 tablespoons molasses

Steps:

  • Preheat an indoor or outdoor grill to high.
  • Preheat the oven to 400 degrees F.
  • In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
  • Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
  • In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
  • Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
  • In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.

OVEN STEAK FRIES RECIPE | RACHAEL RAY | FOOD NETWORK



Oven Steak Fries Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 5

5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper

Steps:

  • Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

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