I would like the recipe for the baby back ribs featured on your show recently. I cannot find it. Please help.
OK, we don't think it's that hard to find the recipes online that are featured on CBS's Early Show each week. In fact, we are about to start making fun of people who ask. But in the interest of performing a service to our readers and because it's a little fun that people find Ochef more accessible than the site of one of the world's largest media companies we're happy to oblige.
Chef Luke Palladino, who owns Italian restaurants in Atlantic City, was the guest in the Early Show's Chef on a Shoestring segment that Saturday. His method of preparing the ribs involves rolling them up jellyroll fashion, tying them with twine, wrapping them in foil and then roasting them in the oven. Before being wrapped in foil, the ribs are rolled in a mixture of heavy cream and herbs, which adds flavor and keeps the ribs moist while cooking.
Standing Baby-Back Rib Roast, Stuffed with Sausage
Honey Glaze, and Stone Ground Polenta
2 racks baby-back pork ribs (about 2 lbs)
salt and freshly ground pepper
1 cup stale Italian bread (with a large crumb, such as ciabatta), broken into rough pieces
1/2 cup milk
1 lb pork sausage made without fennel
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped (optional)
1 cup cream
2 Tbsp extra virgin olive oil
butcher's twine for tying ribs
Pre-heat oven to 300°F (150°C)
Lay out the racks of ribs on a cutting board and cut in half. This should leave you with about six ribs per piece. Season the ribs on both sides with salt and pepper. Pour the milk onto the stale bread in a bowl. Remove sausage casings and break up the sausage into the bowl with milk and bread. Add half of the rosemary and sage. In a separate bowl, mix the remaining rosemary and sage with the heavy cream and extra virgin olive oil; season with salt and pepper.
Lay out the four rib sections with the outside or convex side of the ribs facing up. Divide the sausage mixture between the 4 ribs, placing a spoonful of the mixture on top of each rib. Roll the ribs like you would a jellyroll. Tightly tie a piece of butcher's twine around the center of each rib.
Lay out four large pieces of aluminum foil. Roll the rib rolls in the cream and herb mixture. Then place each rib onto a piece of foil and roll foil tightly folding each end. Place the wrapped ribs, standing upright on their ends, into a roasting pan and roast for 2 hours at 300°F.
Remove ribs from the roasting pan and let rest for 10 minutes. Unwrap the ribs and cut the twine from each one. Raise oven temperature to 400°F (205°C). Place ribs back in oven, top with half of the glaze and brown to a deep color, about 10 to 15 minutes.
Place the finished ribs on a bed of polenta and top with remaining glaze.
Yield: Serves 4
1 Tbsp extra virgin olive oil
2 cloves garlic sliced
2 Tbsp chopped fresh rosemary
1 sprig fresh thyme (optional)
1/4 tsp red pepper flakes
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp honey (Chef Palladino suggests using Chestnut Honey if available)
2 Tbsp butter
1. In a small pan heat the olive oil until hot. Add the garlic, rosemary, thyme and red pepper flakes and fry for a few moments. Add the vinegar and lemon juice to the pan and reduce by half.
Add the honey, simmer until slightly thick. Add butter and season with salt and pepper.
2 cups boiling water
salt to taste
1 Tbsp extra virgin olive oil
1/2 cup polenta
1 Tbsp butter
1. Add salt and oil to the boiling water. Reduce the water to a gentle simmer and add the polenta while whisking to prevent lumps. Cover the pot and simmer on the lowest setting of your stove for 30 minutes, stirring every 10 minutes.
After 30 minutes, stir in the butter and keep covered in a warm place on the stove until ready to serve.