G. Garvin's Ribs, Salad and Cake

Baby Back Ribs with Bourbon Barbecue Sauce

Makes 6-8 servings.


3 racks baby back ribs

1 cup barbecue spice blend

2 cups water

½ cup lemon juice

2 Tablespoons honey

1 teaspoon liquid smoke

Homemade bourbon barbecue sauce (see recipe below)


1. Sprinkle baby back ribs with ½ cup of the barbecue spice blend. Cover and refrigerate overnight.

2. Preheat oven to 250 degrees. In a bowl, mix together the water, lemon juice, honey, liquid smoke and remaining ½ cup barbecue spice blend.

3. Grill baby back ribs over medium-high direct heat for 2 to 5 minutes per side or until browned, basting them occasionally with lemon juice mixture.

4. Lay out four 2-foot-long sheets of foil, overlapping by 2 inches to form one large sheet. Place ribs together on sheet and wrap securely. Place on a large baking pan. Bake for 2 ½ hours or until meat is tender. Serve with homemade bourbon barbecue sauce.

Homemade Bourbon Barbecue Sauce


2 Tablespoons olive oil

3 Tablespoons chopped jalapeno peppers

2 Tablespoons chopped garlic

2 Tablespoons chopped shallot

2 cups ketchup

¼ cup bourbon

1 cup orange juice

1 cup molasses

¼ cup Coca-Cola

1 cup packed brown sugar

1 teaspoon liquid smoke

1 teaspoon paprika

1 teaspoon garlic salt

1 teaspoon barbecue spice blend


1. In a sauté pan, heat olive oil over medium heat. Add jalapeno, garlic, and shallot; sauté until browned.

2. Pour in ketchup, then the bourbon (CAUTION: Using bourbon or any alcohol may ignite flames in the pan.) Stir in orange juice, molasses and cola; mix well. Stir in remaining ingredients. Cook and stir until sugar is dissolved and sauce thickens.

Cherry Tomato Salad with Citrus Vinaigrette

Makes 4-6 servings.


1 bunch asparagus

2 tablespoons olive oil

1 cup red cherry tomatoes, cut in half

1 cup yellow pear tomatoes, cut in half

¼ cup finely sliced fresh basil

2 Tablespoons chopped shallot

2 Tablespoons chopped garlic

Citrus Vinaigrette 1 (see below)

4 ounces goat cheese (chevre)

Balsamic vinegar

French baguette slices, lightly toasted


1. Blanch the asparagus by placing spears in boiling water for approximately 45 seconds. Remove asparagus, then place in ice water. Drain well.

2. In a grill pan, heat olive oil over high heat. Grill blanched asparagus about 2 minutes or until asparagus has grill marks. Place grilled asparagus on a cutting board and cut into bite-size pieces.

3. In a large bowl, place asparagus, cherry tomato, yellow tomato, basil, shallot and garlic; toss to combine. Add Citrus Vinaigrette and toss to coat.

4. Place salad on serving plates. Crumble goat cheese over top. Drizzle salads with balsamic vinegar and top with toasted baguette slices.

G Note: When slicing tomatoes for salads and sandwiches, stand them with the stem pointing up and slice vertically. They will retain their juices better.

Citrus Vinaigrette 1


½ cup olive oil

½ cup orange juice

2 Tablespoons lemon juice

1 teaspoon chopped garlic

1 teaspoon chopped shallot

1 teaspoon salt

1 teaspoon black pepper

1 Tablespoon finely sliced fresh basil


1. In a bowl, place olive oil, orange juice, lemon juice, garlic, shallot, salt and pepper. Whisk until evenly mixed. Stir in basil.

Trifle Cake

Makes 12 to 16 servings.


1 24-ounce jar strawberry jam

2 16-ounce loaves pound cake, sliced

4 cups vanilla pudding*

2 cups heavy cream, whipped

2 pints fresh strawberries, sliced

¼ cup sliced or slivered almonds, toasted

½ cup chocolate syrup


1. In a sauté pan, heat strawberry jam until it has reached a smooth consistency. Set aside.

2. In the bottom of a large glass bowl, place a layer of pound cake slices. Spread some jam over the cake. Continue by adding a layer of pudding on top of the jam, then add a layer of whipped cream. Top whipped cream with a layer of sliced strawberries.

3. Repeat layers until dessert is desired height. Top with toasted almonds and drizzle with chocolate syrup.

*If you like, make your favorite pudding recipe for this one.