the classic

The last two weeks of summer are here.  I have parked myself at the east end of Long Island until Labor Day.  The air, the ocean, the sky and the mellow vibe sets the tone.  It doesn't take that long to get into the groove.  The key is not straying far from home.  Eating at home and staying close.  Otherwise, the insanity and stress that some people are not able to park at the door when they hit route 27 can be infuriating so staying close to home is the key.

I am thrilled to have a kitchen again.  There is something about being here that puts everyone in the cooking mood.  I spent an day cooking this past week.  Saturday night, we had "the classic".  Ribs, cole slaw, corn and ice cream sundaes. 

Ribs are probably one of the easiest things in the world to make.  I was inspired to make a BBQ sauce after watching the Barefoot Contessa.  I also went with a new cole slaw recipe after a friend sent me a recipe.  Could be our new cole slaw.  Delicious.

I used four racks of ribs.  Rubbed them with this mixture.  I actually triple this recipe and keep it around in a plastic container so I don't have to make it each time.

4 T cumin
3T sugar
4 T kosher salt
1T pepper
3 T paprika

Roasted them in the oven at 180 degrees.  I put them in around 9 am and took then out at 6 ish.  TheySlaw
were perfect.  Jessica lit up the grill and through the ribs on the grill, brushed them down with the BBQ sauce on the top, then flipped the ribs and brushed them again.  One flip does the trick.  You basically just caramelized the sauce on the ribs.  Cut them with a scissors ( so much easier ) and serve them up.

BBQ Sauce

1/4 cup vegetable oil
1 small red onion diced
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp red pepper flakes
1 tsp lime zest
1 tbsp ground ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tbsp Dijon mustard
1/3 cup soy sauce
1/4 cup orange juice

Put the vegetable oil in the pan and turn to high.  Once the oil is hot, throw in the red onion and saute over a medium low heat until softened.  About 5 minutes.  Add the chili powder, cumin and red pepper flakes and stir for about another minute.  Add the zest and ginger cook another minute.  Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice.  Bring to boil and then simmer for about 15 minutes or until thick.  At this point, I set the sauce aside to cool and then put in plastic container to use the next day.  Has a nice zing.

Cole Slaw

I used one head of purple cabbage and one of green.  Many times I have used carrots too and in this particular recipe you could use some fresh cilantro chopped and scallions and peppers, etc. I went with cabbage only. 


1/3 cup rice wine vinegar
3 tbsp. vegetable oil ( or peanut oil )
3 tbsp. sugar
1 tbsp. sesame oil
1 tbsp minced ginger
2 tbsp fresh lime juice
2 tsp. kosher salt
1 tsp red pepper flakes

Mix this all together and let sit for at least 30 minutes.  I made it in the morning and let it sit in the refrigerator all day.  Mix the dressing with the cabbage right before serving.  Fantastic.