“Hustle & Soul” Chef Lawrence Page Ribs

May 18th 2018

Chef Lawrence Page

DRY RUB FULL SLAB RACK OF RIBS

Ingredients:
1/4 cup of ground pepper
1/4 cup of dry mustard
1/4 cup of garlic powder
1/3 cup of brown sugar
1/4 cup of beef base paste
3 Tbsp of ground coffee beans

 

Directions:

  • Combine all dry ingredients to create dry rub
  • Rub down back and front of ribs with dry rub seasoning
  • Add half a cup of water to a 4inch deep pan
  • Add seasoned ribs
  • Then cover the pan with plastic seran wrap sealing it air right.
  • Then apply aluminum foil over the plastic completely covered.
  • Bake at 375 degree for 4 hours.
  • Remove from the oven stick a fork through the ribs the fork should go in like butter. If the meat is still tough bake additional 1 xtra hour … you may ad any bbq sauce to likeness by rubbing on ribs after or dipping bowl.

 

 

FRIED GREEN TOMATOES

Ingredients:
2 large green tomatoes
Salt & pepper
1 teaspoon mustard powder
1 cup yellow cornmeal
1 cup buttermilk
1/2 paprika
Eggs and buttermilk batter

Directions:

  • Slice tomatoes thick cut
  • Sprinkle salt and pepper
  • Add mustard powder to eggs and buttermilk and mix together
  • Dip seasoned tomato slices into egg and buttermilk batter
  • Dredge and dip into cornmeal.
  • Fry on each side until golden brown
  • Sprinkle paprika to garnish and serve

Thank you for submitting your request!