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Cooking with 'Friends': Griff Jenkins' Dry Rub Ribs

Growing up in Tennessee, Griff Jenkins is no stranger to perfect ribs. Keeping to his southern roots, he makes Rendezvous' famed dry rub ribs every Christmas Eve!

RENDEVOUS' DRY RUB RIBS


For the ribs:
4 racks of baby back ribs (8 to 10 pounds)
Coarse salt and freshly ground black pepper


For the finishing rub:
3 tablespoons paprika
2 tablespoons chili powder
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1/2 teaspoon cayenne pepper


For the mop sauce:
1 cup water
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons rub (reserved from above)


Step 1: Set up your grill for direct grilling and preheat to medium low. Ideally, you’ll be using a charcoal grill stoked with Royal Oak natural charcoal.


Step 2: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.


Step 3: Generously season the ribs with salt and pepper. Arrange the ribs on the grill grate, bone side down, and grill until sizzling and golden brown, 20 to 30 minutes. Turn the ribs and grill meat side down until sizzling and golden brown, 20 to 30 minutes more. The dripping fat may cause flare-ups — if this happens, move the ribs to another spot on the grate to let them die down.


Step 4: Meanwhile, make the rub. Place the spices and seasonings in a bowl and stir to mix. Note: this may give you more rub than you need — don’t worry, you’ll find plenty of other uses for it.


Step 5: Make the mop sauce. Place the water, vinegar, salt, and rub in a bowl and whisk until the salt crystals are dissolved.


Step 6: When the ribs are cooked, transfer them to a cutting board. Generously brush or mop the ribs on both sides with mop sauce. Thickly sprinkle the meat side with rub to form a 1/8th inch thick crust. Cut each slab in half (or serve whole), with any remaining rub on the side.

Cooking with 'Friends': Carley Shimkus' Apple Cake

CARLEY SHIMKUS’ GRANDMA’S APPLE CAKE
Ingredients:

3 eggs
1½ c. sugar
2 c. flour
1¼ tsp. cinnamon
1 tsp. baking soda
¼ tsp. salt
¾ c. canola oil
4 c. granny smith apples
1 c. chopped walnuts

Instructions:
Preheat oven to 350°F.
Peel and dice apples.
In a medium bowl, beat eggs and sugar at high speed for 4-5 minutes or until firm.
Sift together flour, cinnamon, baking soda and salt. Add to egg and sugar mixture. Add oil and mix at medium speed until smooth. Fold in apples and nuts. Note that the batter will be thick.
Spread batter in ungreased 13”x9” pan.
Bake for 55 minutes to 1 hour.

Cooking with 'Friends': Sandra Lee's Spring Baking

SANDRA LEE’S SPRING BAKING:
Sur La Table’s Lemon Buttermilk Quickbread Mix 3-Ways

LEMON BUTTERMILK QUICKBREAD MUFFINS
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
Blueberries
Lemon glaze

Instructions:
Preheat oven to 350°F.
Prepare lemon quick bread according to package.
Add blueberry muffins to batter and bake in muffin tins.
Top with lemon glaze that comes with quick bread mix
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SANDRA’S “WEE WHOOPIES”
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
Pink, green or yellow food coloring
1 jar white frosting
Flavor extract (optional)

Instructions:
Preheat oven to 375°F.
Prepare lemon quick bread according to package. Add food coloring to desired shades of pink, green and yellow. Flavor with extract, if desidered.
Pipe in small disks onto a parchment-lined baking sheet.
Bake for 8-10 minutes. Let cool.
Pipe white frosting for filling.

Optional: Substitute white cake mix for lemon quick bread mix.
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LEMON CAKE WITH WARM STRAWBERRY SAUCE
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
¾ c. sugar
2 tbsp. cornstarch
¼ c. cranberry juice
16 oz. strawberries, fresh or frozen

Instructions:
Prepare and bake lemon quick bread according to package.
For the strawberry sauce: In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
Pour the strawberry sauce over loaf.