With Memorial Day right around the corner, we’ve turned to the The American Baking Competition winner, Brian Emmett, for some easy but flavorful recipes than can be enjoyed on the patio, at the park, or perfect for a potluck! Who doesn’t love some good ol’ BBQ ribs…and twice baked potatoes are the perfect side to create a hearty, but easy-to-prepare meal.
BBQ Ribs & Twice Baked Potatoes
1 slab of ribs
For the Dry Rub
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon coriander
1 Tablespoon turmeric
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar, plus more for top
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
*Prepare the dry rub by combining all ingredients in a large bowl and mix well. Store in an airtight container until ready to use.
For the BBQ Sauce
1 cup ketchup
1 jar chili sauce
1/4 cup dark molasses
1/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon gluten-free Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon dry onions
*Combine all ingredients in saucepan and heat over medium heat until it starts to bubble, about 10 minutes. Set aside.
To Prepare the Ribs
1. Rub the dry rub onto your rack of ribs to completely coat the front and the backside of the ribs. Sprinkle the top with a little more brown sugar.
2. Wrap ribs tightly in foil and place in the middle rack in an oven that is preheated to 250 degrees F.
3. About 1 hour before done, brush BBQ sauce on ribs and leave uncovered for the rest of the cooking time. Cook 5-7 hours.
Twice Baked Potatoes
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1/3 cup of buttermilk
1/3 cup of chopped chives, reserve some for top
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar, reserve some for top
Kosher salt and freshly ground black pepper
1. Preheat the oven to 400 degrees F.
2. Wash each potato and pierce with fork.
3. Place the potatoes directly on the rack in the center of the oven and bake for 1 hour until tender.
4. Holding the potato with a towel, trim off the top of the potatoes to make a canoe-like shape (or make potato cups by cutting in half and then hallowing out potato). Reserve the tops.
5. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together.
6. Mash the potato lightly with potato masher along with 2 to 3 tablespoons of the butter, sour cream, and buttermilk. Stir in the chive, nutmeg, and season with salt and pepper, to taste.
7. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter, more shredded cheese, chopped chives, and season with salt and pepper.
8. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.