Baby backs, Updated with plated pics, recipes

[Gary H. NJ]

Original post here with boring pics, etc.
Tonight was leftovers! So we have plated pics.
Cornbread, Rick Bayless's Camarones Rellenos de Queso, collard greens and black eyed peas, dry-rubbed baby backs w/ sauce on side, no-mayo cole slaw with horseradish and cracked coriander seed.
I think these were the most tender ribs I've ever made. I never wrap ribs, but did these a little hotter than usual for me. 250-275 or so for four hours. Very happy with them. And now that the heat has abated somewhat, like them even more the second night in a row.

The collard greens and black eyed peas, Cajun style is good too. I've made it before. The recipe is vegetarian; I use bacon fat in mine... I was gifted with a jar of this Cajun seasoning and like it. Good stuff.

BTW, the green salsa on the shrimp is simple and good too. Roast a couple tomatillos and jalapenos, and toss them (roasted garlic, optional), along with a small bunch of cilantro, juice of one lime, s&p into the blender and let 'er whirl. Good on everything except ice cream.

Thanks again and be well all.
Gary

 

[Paul Kastner]

I stand by my first post. Ribs look terrific.

 

[Frank H]

They do. That's a fact.

 

[Mike Sampson]

Well done, those shrimp looks amazing!

 

[Tony R]

Your plated pics always look nice and clean. I like it nice job sir.

 

[Bill Schultz]

Hey Jersey, gorgeous plate! The ribs look fabulous, I too cook mine a little higher, around 250, seem to come out nicer for me. Well done

 

[Mike Cosgrove]

That's a hell of a plate.

 

[Mike Coffman]

Awesome plate of food Gary!

 

[JimK]

That is one great looking plate!

 

[Chris Lynch]

Looks great Gary. I've been meaning to makes greens for a while now and yours look super clean. I too would add some bacon fat. I actually have some bacon ends in the freezer waiting for the cook. I am intrigued by the slaw too.

 

[NeilH]

This is nice Gary. Thanks for sharing.

 

[John Solak]

Alright, redemption!!! Fantastic looking plated pic Gary!!

 

[Robert McGee]

I use Walker's (the somewhat milder Yellow label) for my chicken parts and LOVE it!

Your food looks wonderful! Thanks for sharing with us!

Dale53

 

[Kim Drana]

Looks like you nailed those ribs!

 

[Matt Gard]

You make left overs look better than most of my original cooks. Well done

 

[Andy Beers]

I love the way the ribs cut so clean. Well done

 

[Wolgast]

Ohh my! You sir know how to cook! Exellent!

 

[Bob Correll]

Top notch everything Gary!
A+ for the cook, presentation, and the photos!

 

[Brian Dahl]

Leftovers!? This is leftovers!!?? Crimminey, I think I could eat your garbage, Gary Great lookin' plate of food!

 

[Bob Mann]

It looks great Gary!