These are the best BBQ baby back ribs you'll ever eat! I couldn't be more excited that the unofficial start of the summer season is just a couple of weeks away, with means these ribs are definitely in my future. This Memorial Day weekend, I'll be firing up the grill and knocking back a few of these babies. I guarantee a happy crowd.

This recipe serves 6 (or 4 if they eat ribs like I do :-))

Ingredients:

• 2 Racks of baby back ribs
• 2 Bottles of Guinness (You can use whatever dark beer you love)
• 6 oz. Whole grain mustard
• Sea salt  and Black pepper to taste

Method:

Phase 1:

• Preheat the oven to 350F
• Place the ribs in a roasting pan
• Mix the beer, mustard, salt and pepper in a bowl and coat ribs with the mixture.
• Cover with foil and bake for 90 minutes.
• Remove from oven and discard the beer.

Phase 2:

Once the ribs are room temperature, coat the top of the ribs with your favorite BBQ sauce. You can prepare this portion of recipe ahead and keep them uncovered in the fridge until your guests arrive. You should leave yourself plenty of time to relax and drink a beer before you man the grill 😉

Phase 3:

• Fire up the grill!
• Cut the racks into portions of 4 ribs.
• Grill on both sides until golden brown.

Serve with your favorite summer salad and enjoy!

Those of you who follow me on social media, know how I love Dunkin' Donuts coffee. Here's my BBQ sauce inspired by my morning love of coffee.

Paul's Dunkin' Donuts BBQ Sauce

Makes about 3 cups.

Ingredients:

• 1 cup freshly brewed Dunkin' Donuts Original Blend coffee (extra strength)
• 1 cup Worcestershire sauce
• 1 cup Ketchup
• 1/2 cup Packed brown sugar
• 1/2 cup Red wine vinegar
• 1 T Dark molasses
• 3 T Chili powder (or two fresh chilis, seeded, peeled and charred)
• 2 tsp. Salt

Method: 

Combine all ingredients in a large, heave saucepan. Simmer over low heart for 20 minutes until it thickens slightly. You can make the sauce ahead. It will keep in the fridge for several days.

When I had a restaurant in 1995 that was failing miserably (RIP Main Street), I had the opportunity to go to Havana Cuba for a few days on holiday. Not only did I come up with a new idea for the restaurant, Calle Ocho now located at 45 West 81st Street, but I also had the opportunity to drink some of the best dark rum I have ever had. I sipped some of that glorious nectar where Hemingway used to hang at Havana Bolero in Havana Vieja. Turns out my mother-in-law uses rum for her amazing glazed ham.

My mother-in-law, Raquel, is responsible for giving me the love of my life as well as this holiday masterpiece. Here's Raquel's famous glazed ham recipe!

Havana Club 7 Year Añejo Rum Glazed Ham

Ingredients:

• 7 pound bone in smoked pork butt
• ¼ cup cloves
• 1 cup light brown sugar
• 2 cans crushed pineapple
• 3 T Apricot preserves
• 2 Cups Havana Club 7 Year Añejo Rum- if you cannot get the rum- go with a Dominican Dark aged rum!

Method:

• Score the ham fat with a French knife
• Stick in cloves about 1” from each other and then coat the ham fat with brown sugar
• Place in a preheated 375 degree oven for 30 minutes
• In a sauce pan, heat the apricot preserve and crushed pineapple and cook for 10 minutes
• Add rum and cook another 2 minutes
• After the ham has cooked 30 minutes, take it out of the oven and pour the pineapple, rum glaze all over the ham and pop it back in the oven for 90 more minutes.
• Slice and serve. I like to serve this delicious ham with herbed mashed potatoes and grilled asparagus with lemon, sea salt and crushed red pepper flakes!!!

Here's how to do it for apartment living.

Ingredients:

• 1 4-5 lb. whole chicken – trimmed of excess fat and split, backbone removed
• 1 T. fresh rosemary s (56 grams) unsalted butter
• Salt and Pepper to taste
• 1 T. peeled and corarsely chopped garlic
• 2 T. extra virgin olive oil
• 2 sprigs fresh rosemary
• 1 lemon, cut into quarters

Method:

1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible.
2. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil.
3. Rub the chicken with the mixture and let marinate for at least 1/2 hour. If you've got time, overnight in the fridge.
4. When you're ready, heat up the oven to a smoking-hot 500F.
5. Place your oven-proof pan (preferably cast iron) for a couple of minutes then remove from the oven.
6. Put the remaining olive oil in the pan and the 2 sprigs of rosemary, then place the chicken, skin side down, in the pan.
7. Place your brick on top of the chicken to weigh it down and cook over high heat on the stove for about 5 minutes.
8. Then put the chicken in the oven and roast for about 15 minutes more.
9. Remove the brick and turn the chicken skin side up and roast about 10 minutes more - a few more minutes for a bigger chicken.

If you have access to a grill, just make sure those coals are hot!

Chocolate Crinkles

• 4 tablespoons (56 grams) unsalted butter
• 8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
• 1/2 cup (100 grams) granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (210 grams) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Topping

• 1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

Method

• Melt the chocolate and butter in a double boiler or in a bowl over simmering water. Remove from heat and set aside. Beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
• At this point beat in the vanilla extract and then stir in the melted chocolate mixture.In a separate bowl whisk together the flour, salt, and baking powder.
• Add dry ingredients to the chocolate mixture, stirring just until incorporated.
• Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
• Preheat oven to 325F and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
• Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
• Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.

We like to use Cherrybrook Kitchen Gluten Free Pancake & Waffle Mix. It's as easy as it is delicious. Chef Olivia has agreed to take charge this Father's Day. Here's how it's done.

Ingredients

• 2 Cups Cherrybrook Kitchen Pancake Mix
• 1 1/2 Cups Almond milk
• 1 Whole egg
• 2 T. Olive oil

Method

Phase 1

• Get all of your ingredients together
• Make sure you’ve got a large bowl ready

Phase 2

• Mix all ingredients in a large bowl
• Let the batter rest for 30 minutes
• Pour pancakes in the shapes that make you smile
• When bubbles appear, flip them over.
• Let cook until golden brown

We like to make them into shapes and letters. Of course a little bacon, chicken sausages and maple syrup add the perfect finishing touch.

While the kids and I are making a mess in the kitchen, Carolyn is supervising with a glass of prosecco.

This recipe serves 6 (or 4 if they eat ribs like I do :-))

Ingredients:

• 2 Racks of baby back ribs
• 2 Bottles of Guinness (You can use whatever dark beer you love)
• 6 oz. Whole grain mustard
• Sea salt  and Black pepper to taste

Method:

Phase 1:

• Preheat the oven to 350F
• Place the ribs in a roasting pan
• Mix the beer, mustard, salt and pepper in a bowl and coat ribs with the mixture.
• Cover with foil and bake for 90 minutes.
• Remove from oven and discard the beer.

Phase 2:

Once the ribs are room temperature, coat the top of the ribs with your favorite BBQ sauce. You can prepare this portion of recipe ahead and keep them uncovered in the fridge until your guests arrive. You should leave yourself plenty of time to relax and drink a beer before you man the grill 😉

Phase 3:

• Fire up the grill!
• Cut the racks into portions of 4 ribs.
• Grill on both sides until golden brown.

Serve with your favorite summer salad and enjoy!

Those of you who follow me on social media, know how I love Dunkin' Donuts coffee. Here's my BBQ sauce inspired by my morning love of coffee.

Paul's Dunkin' Donuts BBQ Sauce

Makes about 3 cups.

Ingredients:

• 1 cup freshly brewed Dunkin' Donuts Originl Blend coffee (extra strength)
• 1 cup Worcestershire sauce
• 1 cup Ketchup
• 1/2 cup Packed brown sugar
• 1/2 cup Red wine vinegar
• 1 T Dark molasses
• 3 T Chili powder (or two fresh chilis, seeded, peeled and charred)
• 2 tsp. Salt

Method: 

Combine all ingredients in a large, heave saucepan. Simmer ove rlow heart for 20 minutes until it thickens slightly. You can make the sauce ahead. It will keep in the fridge for several days.

The weather’s getting warmer and that makes me start thinking about spending some quality time in the back yard with my grill and cold one.

When it comes to beer, there’s no one better to talk to than our very own Heather Burns. Not only is she responsible for keeping The Zweben Team on course, Heather is and expert on all things beer. Heather and her fiance Ray Darmstadt are the proprietors at the St. Gambrinus Beer Shoppe on Atlantic Avenue in Brooklyn, NY.

When I told her I was planning to make my world famous ribs this Memorial Day, there was no holding her back! While I typically use Guinness in the marinade, Heather suggested using Black Hog Granola Brown. With a name like that, how can I resist giving it a try?

Heather says this dark brew from Black Hog in Oxford, CT, is an interesting spin on a brown ale. It’s brewed with granola, oatmeal,  and roasted malts and has a nice hop backbone for balance.

I think I’ll be trying a bit of the “hog” on my hog this year.

As for what to drink, she suggested a couple more tasty treats, Carton IDIPA and Finback Double Sess(ion).

Heather says she loves a hoppy, fresh IPA or Double IPA to go with any spicy food. The hops in the Carton IDIPA, brewed in Atlantic Highlands, NJ, cut through the spiciness and also make a nice contrast to the rich, juicy meat.

If you’re not a fan of hoppy beers, Heather suggests the Finback Double Sess(ion), brewed in Queens, NY. Her sophisticated beer-palate says it’s a unique wheat beer brewed with Szechuan peppercorns, ginger and chamomile. The subtle pepperiness and spice, along with the light body of the beer will be refreshing and a great complement for BBQ ribs.

So everyone is happy, I think I’ll have all three on hand.

Serves 4 people:

Ingredients

• 4 cloves chopped garlic
• 3 sliced shallots
• 1 head of roasted fennel
• 3 roasted peppers
• 5 ounces sliced crimini mushrooms
• 5 ounces sliced white mushrooms
• 1 bunch chopped chives
• XVOO 5 ounces
• Sea Salt
• Cracked Black Pepper
• ½ tsp. crushed red pepper

Method

• Sweat the garlic and shallots in the Olive oil
• Once the shallots and garlic are caramelized, add the mushrooms and sauté until tender
• Add the chopped roasted Fennel and Roasted Pepper to the mixture. (Fennel and peppers should be roasted in a roasting pan with Olive oil , salt and pepper at 375 degrees for approx.. 45 minutes to an hour, or until tender.
• Add the chopped chives, sea salt and crack black pepper to taste and the crushed red peppers.
• In a spate pot of boiling salted water, cook the pasta until tender.
• Drain the pasta on a colander and add to the sauce.
• Serve with Roasted bread and a delicious dry white wine or Rose~

Ingredients

• 2 pounds bone in legs and thighs
• ½ bottle dry white wine
• 4 ounces balsamic vinegar
• 2 ounces chopped pitted Kalamata olives
• 1-2 tablespoons capers
• 2 sprigs chopped fresh rosemary
• Seas salt
• Cracked black pepper

Method

• Place legs and thighs in a casserole dish
• Place all other ingredients in a mixing bowl and mix together
• pour mixture from the bowl over the chicken
• cover with tin foil and place in the fridge for 8 hours- *You can do this in the morning, before you go to work.
• preheat oven to 425 and place the casserole dish, with foil in the oven.
• bake for 50 minutes.
• remove foil and increase the oven temperature to 450 degrees for 20 more minutes.

*serve the chicken with rice and a delicious sautéed green vegetable.

*a dry red wine from Abruzzo would be perfect with this!!!

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