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Oven Barbecued Ribs
Don't wait for the summer for barbecued ribs.
Now you can enjoy them all year 'round.
Makes about 4 to 6 servings
Dry rub:
2
tablespoons (30 ml) packed light brown sugar
3
tablespoons (45 ml) chili powder
1
teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) smoked paprika
½ teaspoon (2 ml) freshly ground black pepper
½ teaspoon (2 ml) oregano
½ teaspoon (2 ml) garlic powder
¼ teaspoon (1 ml) cayenne pepper
2
pounds (1 kg) St. Louis-style ribs (baby back ribs can be
substituted)
1. Stir dry rub ingredients together well in a small bowl.
2. Rub spices all over the ribs and refrigerate for at least 2 hours but
preferably overnight.
3. When ready to cook, adjust the rack to position 2. Arrange ribs on the
baking pan and put into the oven.
4. Select Dual Cook, first set to Bake at 375°F (190°C) for 45 minutes
then set to Bake at 250°F (120 °C) for 1 hour and 30 minutes. Press
Speed Convection, then Start, to begin baking.
5. When cooking is complete, cut into individual ribs and serve with
barbecue sauce if desired.
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
• chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
(Roasted Turkey Breast in the Porchetta-Style)
In this take on the classic Roman dish Porchetta, wrapping lean turkey
breast in pancetta creates a crisp crust and helps to mimic the fat that
usually comes from pork. We prefer not to use a pre-brined breast so we
can control the salt content of the final dish.
Makes 10 to 12 servings
Brine:
8
cups (2 L) water
1
cup (250 ml) kosher salt
¼ cup (60 ml) granulated sugar
1
whole turkey breast [about 4 to 5 pounds (1.8 to 2 kg)], deboned*
Herb rub:
1
garlic clove
12 sage leaves
1
rosemary sprig, leaves only
1
thyme sprig, leaves only
1½ teaspoons (7 ml) fennel seeds, toasted and ground, or
½ teaspoon (2 ml)
ground fennel, toasted
1
teaspoon (5 ml) crushed red pepper flakes
1
3-ounce (85 g) package pancetta (about 6 to 8 slices)
1. Prepare the brine by combining the water, salt and sugar in a very
large bowl. Whisk until the salt and sugar have dissolved and add the
turkey breast. If the turkey is not fully submerged, add more water until
it is covered. Cover with plastic and refrigerate for 3 hours.
2. While the turkey is in the fridge, prepare the herb rub. In a small food
processor or spice grinder, pulse the garlic until finely chopped. Add
the sage, rosemary and thyme and pulse to finely chop all ingredients
together. Combine the chopped herbs with the fennel and red pepper
flakes in a small bowl and set aside.
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Turketta
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