Rotisserie Baby Back Pork Ribs
4 servings
INGREDIENTS
1 whole slab baby back ribs
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon fresh thyme – chopped
6 cloves garlic – minced
1/2 tablespoon fresh ground pepper 1 medium lemon
1 teaspoon crushed red pepper, optional
METHOD
1Rinse the ribs and pat dry with a paper towel.
2Thread the rotisserie spit through the slab of ribs, inserting about every third rib.
3Place ribs on a platter. Rub well with olive oil.
4Mix the salt, thyme, garlic, & pepper together. Press onto the meat side of the ribs. Rub some on the back side of ribs.
5Squeeze the lemon juice over both sides of the ribs. If you are using crushed red pepper flakes, sprinkle them on now. Insert the rotisserie forks into ribs. Secure by tightening screws.
6Insert rotisserie spit into oven.
7Set heat to max, set function to rotisserie, and set the timer for
8When timer goes off, ribs will be crispy outside, juicy and tender inside.
9Remove from oven, set on platter. Let rest for 10 minutes before cutting them up.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Topping for Mexican Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese – grated
2 cups fontina cheese – grated
6 plum tomatoes – sliced thin
1 cup whole cilantro leaves
7 jalapeno peppers
2 cups roasted red peppers – sliced 1/2 cup roasted garlic – sliced
4 teaspoons parmesan cheese – grated
2 cups Maui or Vidalia onions – sliced pinch cilantro – chopped
METHOD
1Roast 7 whole jalapeno peppers by placing in the oven for 15 minutes at 350. Then core, seed, and cut into thin slices.
2Set oven to max on pizza cycle, and preheat for 20 minutes.
Place rack in top position in oven, put stone in oven for pre heating.
3Prepare the pizza dough according to the recipe for Pizza Dough, p. 27. Add all the toppings in the order they are listed in the recipe except for the onions and cilantro.
4When the pizzas are baked, remove from the oven and sprinkle with the onion and chopped cilantro.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
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