Earlier today, we kicked off our Cookbook series with a patriotic July 4th-inspired look at Culinaria: The United States (A Culinary Discovery). Now we offer two of the book's recipes that might be useful for this weekend's festivities. One is for barbecue ribs from the renowned Sylvia's of Harlem. The other is for a dry-rubbed-and-mopped barbecue beef brisket Texas-style. Have a fun Fourth.
From Culinaria: "The famous Sylvia's of Harlem opened its doors in
1961 with only four tables and a counter that seated ten. Sylvia's
restaurant grew into a major food establishment serving some of the
finest soul food anywhere... Her food was in such demand that she has
had to move three times to increasingly larger spaces."
Sylvia's Barbecue Ribs
2 slabs pork ribs, about 6 pounds
1 Tbsp salt
1 Tbsp freshly ground pepper
1 Tbsp dried red pepper flakes
2 cups white vinegar
2 celery stalks, finely chopped
1 green pepper, seeded and finely chopped
1 medium onion, finely chopped
2 cups bottled hot sauce, such as Tabasco
2 cups Italian tomatoes, crushed
1 1/2 cups sugar
2 large lemons, juiced and rinds chopped
Mix salt, black pepper, and red pepper together in a bowl. Rub the
mixture into and over ribs. Add vinegar, cover and place in the
refrigerator overnight. Preheat the oven to 350F. Roast the ribs for 2
hours and transfer ribs to a new pan. Increase the heat to 400F and
continue to roast for an additional 30 minutes.
In a blender or a food processor, puree celery, bell pepper, onion and
lemon rinds and juice. Place themixture into a saucepan and simmer for
15 minutes. Spoon over the ribs. Makes 6 to 8 servings.
From Culinaria: "Texas is best known for beef brisket barbecue,
dry-rubbed with herbs and spices before it is pit-smoked. Basting
sauces (called 'mopping sauces' because they actually are applied in
commercial barbecue operations using cotton mops) are brushed on the
meat from time to time during the pit smoking."
Barbecue Beef Brisket
One 8 to 12 pound beef brisket (well marbled with fat and covered with at least 1/4 inch of fat)
Dry rub:
1/2 cup paprika
1/4 cup chili powder with spices (such as Gebhardt's)
3 Tbsp ground black pepper
3 cloves of garlic finely minced, or 2 tsp garlic powder
3 Tbsp grated onion or 2 Tbsp onion powder
3 Tbsp sugar
Mopping sauce:12 oz light beer
1/2 cup white vinegar or cider vinegar
1/3 cup corn oil or canola oil
1/4 cup Worcestershire sauce
1 Tbsp chili powder with spices (such as Gebhardt's)
1 tsp bottled hot sauce
2 tsp dry mustard
2 tsp salt
1/2 cup bourbon whiskey
1/4 cup minced onion
3 cloves of garlic
Combine well all ingredients for the dry rub. Massage the dry rub into
the meat the night before it is to be cooked. Wrap the meat in plastic
wrap and refrigerate.
Preheat the oven to 225F. Wrap the brisket loosely with metal foil and
place in oven. Combine the ingredients for the wet mop in a heavy
non-reactive saucepan (such as stainless steel). Bring to a boil, then
simmer for 10 minutes. Cool mixture and use to baste the meat every
half hour, turning meat every hour. Cook 1 to 1 1/4 hours per pound.
