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Coca-Cola Glazed Baby Back Ribs From Bon Appetit, Y'All by Virginia Willis

Coca-Cola Glazed Baby Back Ribs From Bon Appetit, Y'All by Virginia Willis

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Published by The Recipe Club
-Recipe for Coca-Cola Glazed Baby Back Ribs From Bon Appetit, Y'All by Virginia Willis-

The daughter and granddaughter of consummate Southern cooks, Virginia Willis is also a classically trained French chef. These divergent influences come together splendidly in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and consistently delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while. For more information, visit crownpublishing.com
-Recipe for Coca-Cola Glazed Baby Back Ribs From Bon Appetit, Y'All by Virginia Willis-

The daughter and granddaughter of consummate Southern cooks, Virginia Willis is also a classically trained French chef. These divergent influences come together splendidly in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and consistently delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while. For more information, visit crownpublishing.com

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Published by: The Recipe Club on Jun 19, 2012
Copyright:Attribution Non-commercial

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09/29/2013

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Coca-Cola–Glazed Baby Back Ribs
1 cup Coca-Cola Classic
1
 / 
4
cup apple cider vinegar1
1
 / 
2
cups rmly packed light brownsugar2 Scotch bonnet chiles, chopped2 racks baby back ribs (3 poundstotal)Coarse salt and freshly groundblack pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar,brown sugar, and chiles to a boil over high heat; reduce the heat tomedium-low and simmer until syrupy, about 10 minutes. Decreasethe heat to low and keep the sauce warm while the ribs cook.Preheat the oven to 325°F. Liberally season both sides of theribs with salt and pepper. Place the ribs on a broiler pan and bakefor 30 minutes, glazing the ribs occasionally with the Coca-Colamixture. Turn the ribs over and continue to cook for an additional30 minutes, glazing occasionally, or until the ribs are tender and themeat is starting to pull away from the bone.When the ribs are cooked through, set the oven to broil. Liber-ally spoon half of the remaining glaze over the ribs and broil untilglazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeatwith the remaining glaze, an additional 5 to 7 minutes.Serve immediately with lots of napkins.
Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination onpork. Pork has a natural afnity for sweet, rich caramel avors. These “nouveau”Southern ribs are by no means traditional, but they are lip-smacking good.Scotch bonnet peppers are intensely hot, but their re is tempered by the sweet-ness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.
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Makes about20 pieces
Pork, Beef, and Lamb
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Coca-Cola Glazed Baby Back Ribs -- I have a feeling this recipe will be added to many July 4th picnics and barbecues.
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