Paula Deen's sons, Jamie and Bobby, sure know Southern cooking. Today they show you three perfect dishes for summertime, all from their cookbook "Y'all Come Eat." Check out their recipes for Baby Back Ribs, a southern Cole Slaw and a delicious Blackberry Coffee Cake with streusel topping.
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
¾ teaspoon salt
2 racks baby back pork ribs (about 2 pounds each)
1. In a small bowl, stir together all the ingredients except the ribs; set aside.
2. Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over the ribs to coat evenly. Place each rack of ribs in a large resealable bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.)
3. Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil.
4. Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.
5. Carefully remove packets from the grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes preside or until crisp. Transfer ribs to a cutting board. Let stand for 10 minuets before cutting into individual ribs.
Yield: 4 to 6 servings
1 ½ pound head of cabbage, quartered, cored, and shredded
2 carrots, peeled and shredded (1cup)
2 tablespoon chopped fresh parsley
2 tablespoon fresh chives
½ cup mayonnaise
3 tablespoons finely chopped red onion
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons sugar
¾ teaspoon salt
½ teaspoons freshly ground black pepper
¼ teaspoon celery seeds
1. In a large bowl, toss together the cabbage, carrots, parsley and chives.
2. In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.
Yield: 8 to 10 servings
Butter for coating the pan
1/3 cup all purpose flour
1 cup all-purpose flour
1. Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.
2. For the topping, in a large bowl, stir together the flour, sugar, and cinnamon. Using a pastry cutter or your finger, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.