Junior’s Bar-B-Q BBR
Over the last month a singular focus has crept in. BBQ. Perhaps it’s because I didn’t grow up in the South or in Texas. I have a lot of ground to cover to understand the nuances. Once a week I indulge in BBQ. I’ll post on some of these outings in due time.
Over the weekend I spent some time at S&Ks new home in Sonoma county. This place is fabulously splendid. It’s also the most relaxed I’ve been in months–good medicine. The weekend place has a kitchen most of us could work in quite comfortable–plenty of space to work in and at a perfect height, a gas Viking cooktop, a Miele oven. In fact it’s so comfortable S has started cooking again. And what a poolside lunch he prepared–BBQ ribs. But having only just moved in over the last few weeks there is no grill. But don’t let this tsk tsk these ribs.
The following rib recipe comes from the cookbook Welcome to Junior’s. This collection is a nostalgic tour of one of downtown Brooklyn’s favorite restaurants. Junior’s is known far and wide for many things including it’s Brooklyn Black-out Cake (a favorite of Barbra Streisand’s favorite growing up) , and the World’s Most Fabulous Cheesecake.
Rockin’ ribs and all from an oven. While they didn’t have a smokey flavor they were finger licking stickin’ good. One variation on the recipe that S did was to brine the ribs. The ribs were served up with beans, sweet potato biscuits (recipe to come soon) and K. made a creamy coleslaw from Junior’s. I love that they have a new kitchen.
BAR-B-Q Baby Back Ribs
2 racks baby back ribs (about 6 pounds)
1 tablespoon salt
1 tablespoon minced garlic
1 bay leaf
3 cups BBQ sauce (note the sauce for this recipe was a high-quality purchased jar)
Place the ribs in a large stockpot with the slat, garlic, and bay leaf. Add enough water to cover the ribs. Cover the pot and bring to a boil over high heat.
Preheat the oven to 350F. Transfer the ribs to a large baking pan placing them in a single layer if possible. Discard the bay leaf. Pour the BBQ sauce over the ribs and let them stand for 15 minutes to soak up some of the sauce.
Bake the ribs without covering them, until the ribs are hot, browned, and bubbly, about 25 minutes.
If you wish, baste the ribs with extra sauce, then glaze and brown the under the broiler or over a hot charcoal grill for 3 to 4 minutes on each side, just like they do at Junior’s. (Ed note: Do this!) Heat any extra sauce in a small sauce pan and serve as a dipping sauce.