Author: Dackel Princess

As you all know, I love baby back ribs. In fact, we’re having them tonight. In the summer they are even more delightful, because they can be finished off with a nice charcoal grilling. So, I decided to reprint this recipe and clips so anyone who missed this before can have the recipe to use. It really is, the best recipe ever.

The night before (or at least 4 hours before you cook):

1. Thoroughly wash, rinse, and pat dry the ribs

2. Remove the membrane off the back of the ribs, if still on.
This is an important step as it allows the flavors to penetrate the ribs. Take a small knife, pierce it on the back (bone) side of the ribs and slowly lift up to pop a hole in the membrane and remove the entire membrane.

3. Rub the ribs thoroughly with the Dry Rub.
(I use my hands and thoroughly rub in the rub with my hands until completely coated)

4. Seal the ribs for marinating.
Following is the way that I prepare the ribs (if you feel uncomfortable using the plastic wrap, completely seal using heavy-duty aluminum foil).
– Wrap in the ribs in a high-quality plastic wrap (this may take two coats). This method produces the best ribs that will fall off the bones.
– Wrap again using heavy-duty aluminum foil, completely sealing in the ribs

5. Place the ribs in the refrigerator and allow to marinate overnight (at least 4 hours minimum)

6. Preheat oven to 300 degrees

7. Remove the ribs from the refrigerator and place on a cookie sheet (preferably on top a wire rack) and place in the oven

8. Cook for 2 ½ hours (depending on the size of your ribs. This recipe is based on a full rack of ribs. The ribs should be very tender and ready to fall of the bones).

9. Remove and leave rest 15 minutes. Unwrap the ribs (watch the steam!) and allow to rest 15 minutes to absorb the flavors and cool

10. Prepare your grill for cooking

11. Place the ribs on the grill over high heat, let cook for 5 minutes, then turn the ribs over and cook for 5 minutes more.

12. Thoroughly brush the ribs with the Traditional Barbecue Sauce and flip the ribs. Coat the other side with sauce and cook for 5 minutes. Repeat this process twice.

13. Coat the top side one more time with sauce, remove, and Enjoy!

I did a video a couple of years ago on how I do them. So I will stick it in here so you can see.

This is one of my family’s favorite recipes. My cousin makes a really good one. Probably better than mine, despite the fact we use the same recipe. We also will use lobster if they are cheap and easy to get.

INGREDIENTS:

• 1/2 lb shrimp
• 1/2 lb crab
• 1/2 lb scallops
• 2 garlic clove, minced
• 1 small onion, finely chopped
• 1 T butter
• 2 cups béchamel *
• 1/4 cup heavy cream
• 1/2 cup dry white wine
• 1cup Swiss and Mozzarella cheese mix , shredded
• 1/2 cup freshly grated Parmesan cheese
• 8 lasagna sheets, cooked ‘al dente’
• salt and white pepper

Preheat oven to 375 degrees F.

1. In a saucepan, melt 1 T of the butter, sauté the garlic until transparent – do not brown or burn.
2. Add the shrimp, scallops and crab.
3. Toss over high heat for 1-2 minutes.
4. Add onions, stir and continue cooking till shrimp lose their transparency.

Remove from heat and set aside.
Prepare the béchamel.*

1. When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
2. Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
3. Sprinkle 1/2 the cheese mixture over the sauce.
4. Scatter about half the shellfish evenly over the cheese.
5. Cover with half the lasagna sheets.
6. Repeat the layers finishing with the last sheets of lasagna.
7. Cover with the remaining sauce and Parmesan.

The layers, from the bottom:

1. Sauce
2. Cheese
3. Seafood
4. Lasagna
5. Sauce
6. Cheese
7. Seafood
8. Lasagna
9. Sauce
10. Parmesan

BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don’t want the top to burn).Let stand for about 10 minutes before serving.

*Bechamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk, heated**
• Salt
• Freshly ground pepper

** Use 1 cup milk for the sauce in the seafood lasagna because heavy cream and wine will thin the sauce. This will result in the sauce being thicker than usual, but that’s ok!

1. Melt the butter in a heavy-bottomed saucepan.
2. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown – about 2 minutes.
3. Add the hot milk, continuing to stir as the sauce thickens.
4. Bring it to a boil.
5. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
6. Remove from the heat.
7. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Makes about 1 cup.

PS. I ALWAYS use more cheese than a recipe calls for. It’s always your call to use more or less…