Fox News
Fox & Friends

The Fox & Friends Blog

Honor military moms with a Mother's Day cake!

We're asking viewers to nominate the mother of someone in the military.

Click here to send us an email about a military mom that you believe has been an exceptional example of patriotism. Please add your contact info and where we can send a cake to your nominee, or "mom-inee."

Bake Me A Wish, which is generously donating delicious cakes, will pick which mother deserves a treat, and will surprise them with a Mother's Day cake. 

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.