10-12 slices Tony’s Apple Wood-smoked Bacon, chopped
1 yellow or white onion
4-6 garlic cloves, bruised
water or light stock
Snip ends from green beans, wash well and set aside.
Cut bacon slices across length at ¼ inch thick, slice onion, and bash garlic cloves to bruise. Sauté these three together until the onions are tender. Add green beans and enough water or light stock just to cover and bring to a simmer.
Reduce until the water is almost gone; adding splashes of water if needed to get beans fully cooked – ideally the beans will be tender when the water or stock is almost gone. Season to taste with salt, pepper and butter. Serve immediately. – Chef Mick (Michaelangelo) Rosacci, Tony’s Market
The Ultimate BBQ Pork Ribs
3-5 lbs of pork Baby Back or Country ribs
3/4 cup Claude’s BBQ Brisket Sauce (optional, adds smoky flavor)
1-2 packs Tony’s Smoky Southern BBQ Rub
-or Tony’s Kansas City Hickory or Texas Mesquite Rub
Tony’s Sweet and Sassy BBQ Sauce
-or Tony’s Bold and Smoky or Sweet Heat BBQ Sauce
Cut baby back ribs into 3-4 rib segments (not necessary for Country Ribs) and place in a plastic bag – marinate for at least 5 minutes, or up to 6 hours for extra smoky flavor.
When ready to braise, toss ribs in marinade and place both in the bottom of a baking pan, add water to 1 inch deep, cover tightly and roast in a 325 degree oven for 60-90 minutes, cooking to desired tenderness. Test by tugging on a bone – the longer they cook the more tender they will be. Can be refrigerated at this point and grilled up to 3 days later.
Grill Method: Preheat grill – preferably an indirect fire with wood chunks or chips. (See Notes*) Brush ribs with pan sauce and sprinkle/rub generously with Tony’s Smoky Southern (or other) BBQ Rub. Carefully brown with indirect heat (if using low to medium direct heat, watch for flare ups). Once the ribs are sizzling and lightly browned, begin brushing with BBQ sauce (some folks prefer to leave them dry and dip into sauce at the table) glazing on one or several layers of sauce as desired. Serve with more sauce.
Oven Method: Preheat oven to 375°. Brush ribs with pan sauce and sprinkle generously with your favorite Tony’s Smoky BBQ Rub. Place on a sheet pan and roast in the top of the oven until sizzling and lightly browned. Brush with BBQ sauce and rotate in oven to glaze – repeat several times to create a thick layer of glaze and heat through. Convection fan can be used for quicker browning and glazing, if desired. Serve with more sauce. Serves 3-6 people.
* To build an indirect fire, heat only one side of the grill with high heat and the other with very low to no heat for an air temperature between 325-400°. Adding soaked wood chips in a metal chip pan under cooking grate will add even more smoky flavor for gas grills. On a charcoal grill, sprinkle coals with soaked chips regularly, or fire larger chunks of hardwood with or in place of charcoal.
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