Sweet Paul Magazine - Spring 2010

Sarah’s Sticky Ribs

serves 4

for rub:

1 cup brown sugar 1 tablespoon kosher salt 1 tablespoon black pepper 1 teaspoon cayenne pepper for ribs:

Preheat oven to 400˚F.

Line baking pan with foil and spray with cooking spray (to avoid a sticky mess later). Combine all rub ingredients in a small

Awesome Mac-n-Cheese

serves 4

Macaroni:

1 pound large noodles 3 tablespoons unsalted butter 3 tablespoons flour 1/2 teaspoon red pepper flakes 1/2 yellow onion, diced 2 cups milk, can use 2 percent 1/2 cup heavy cream 2 teaspoons dijon mustard 8 ounces white cheddar cheese small block of fontina cheese,

red wax removed 4 ounces Gruyère cheese 2 cups sharp cheddar cheese 1 teaspoon kosher salt 1/2 teaspoon pepper

Topping:

2 tablespoons unsalted butter, melted 1/2 cup panko crumbs 1 cup shredded sharp cheddar

w

bowl and mix well; generously rub over both sides of ribs. Place ribs on lined baking sheet and cook on each side for 30 minutes. After first hour, reduce heat to 250˚F and cook for 2 more hours; flipping the ribs over every hour. Baste each side with BBQ sauce final 30 minutes. Remove from oven and let stand for 10 minutes. Cut ribs between bones with sharp knife to separate.

*Starting with the bone side up, slide a butter knife just under the thin membrane. Grasp with a paper towel and pull it off length of ribs.

Preheat oven to 350˚F.

Spray baking dish with cooking spray. Shred all cheese in food processor. Set aside. Bring water to a boil for pasta. Add macaroni and cook according to package directions, about 5 to 6 minutes. Drain in colander and return to stock pot. Melt butter over medium heat in large sauce pan. Add onion and sauté until soft. Stir in red pepper flakes. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, salt, pepper and all cheeses. Remove pan from heat. Stir together until all cheese is melted. Combine about 3/4 cheese sauce to cooked macaroni in stock pot. Mix well. Pour into large baking dish. Sprinkle 1 cup sharp cheddar on top. Combine panko crumbs with melted butter and sprinkle on top of macaroni. Bake for 25 minutes or until bubbly.