Recipes: Cool Summer Barbecue
Aug. 24, 2005 — -- Chef Dave Lieberman visited "Good Morning America" with tasty recipes for his Baby Back Ribs and Beer BBQ Sauce, Watermelon and Baby Tomato Salad with Basil and Mint and Super Snickers Brownie.
Lieberman is the host of the Food Network show, "Good Deal with Dave Lieberman," and author of "Young & Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone."
The young culinary star, who works as a personal chef in New York City, started his own cooking show while a student at Yale University. The public access show, called "Campus Cuisine," featured sophisticated yet accessible recipes and crazy college adventures.
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Beer BBQ Sauce
Ingredients:
1/2 cup A-1 steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches of red pepper flakes
Salt to taste
Directions:
Heat all the ingredients together in a saucepan over medium heat until steaming. Cool. The sauce will keep in the refrigerator for up to two weeks.
Baby Back Ribs
Ingredients:
2 racks baby back ribs (about 2 ½ pounds)
1 recipe for BBQ Sauce or 1¼ cups of your favorite store-bought sauce
Directions:
Preheat oven to 325°.
Cut the racks of ribs in half crosswise. Rub the ribs with the sauce of your choice, paying most attention to the meaty side.
Lay the rib pieces, meat side down, in an 11" x 13" baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat pulls away from the ends of the bones and the ribs are tender, about 1½ hours.
You can bake the ribs up to three hours before you grill them and leave them at room temperature. Or you can bake them the day before and keep them refrigerated. Bring the refrigerated ribs to room temperature about one hour before you grill them.
Remove the ribs from the baking dish but reserve the cooking liquids. Grill the ribs, brushing them with a reasonable amount of the remaining sauce, until they're browned and heated through, about 10 minutes.
Move the ribs around as they grill; the sugar in the sauce makes it easy for them to burn, so watch out for that. Let the ribs rest for 5 to 10 minutes before cutting them into one or two bone pieces.
Watermelon and Baby Tomato Salad with Balsamic, Basil and Mint
Ingredients:
1/2 large watermelon in rind (seedless)
1 pint baby or grape tomatoes (washed, dried and quartered)
Handful of fresh basil leaves cut into strips
2 handfuls of fresh mint leaves cut into thin strips
Olive oil
Balsamic vinegar
Salt
Directions:
Cut the watermelon in half lengthwise and then crosswise into 1/4-inch slices. Cut off the rind.
Arrange the watermelon pieces on a platter. Top with the tomato quarters and the basil and mint strips.
Drizzle with oil and vinegar.
Sprinkle with salt and serve.
Super Snickers Brownies
Ingredients:
1 stick (8 tbsp.) of butter, melted; plus some extra for greasing pan
1 cup sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1 pinch salt
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
8 fun-size Snickers bars, chilled in refrigerator
Directions:
Preheat oven to 350°. Grease a 9" x 13" cake pan with butter.
Beat the butter and sugar together in a large bowl until blended.
Beat in the eggs, one at a time, and then stir in two tablespoons of water and the vanilla.
Sprinkle the salt and baking powder over the mix, then beat them in. Do the same with the cocoa. Finally, stir in the flour just until blended.
Put the Snickers in a blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the Snickers crumble into the batter thoroughly.
Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set but still kind of squishy, and the top starts to crack a little. Cool completely before cutting into squares.