Spicy Cognac-Mushroom Rice

mushrice

I’m throwing caution to the wind this holiday season and tossing my tried and true recipes out the window. Well, at least a few of them. So, out goes the usual wild rice side dish and in it’s place I’m going to add a whole lot more flavor:

Spicy Cognac-Mushroom Rice

4 Cups Cooked Brown Rice
4 Cups Cooked White Rice
1 – 26.5 oz Can Black Beans (drained)
12 oz Sliced White Mushrooms
12 oz Sliced Portobello Mushrooms
8 TBLS (1 Stick) Butter
1/2 Yellow Onion Chopped
1 – 4oz Can Diced Jalapeno Peppers (drained)
1/2 Cup Cognac
3 TBLS Honey
2 TBLS Low Sodium Soy Sauce
Freshly Ground Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)

Prepare your rice using whatever method you prefer. I prefer my pressure cooker so I can combine the white and brown rice and do it all at once, but you can do it on the stovetop, use your rice cooker or even do it in your microwave if you prefer.

Using a large skillet, I use my cast iron skillet, melt your butter.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the onion, jalapeño, salt and pepper and let cook for another two minutes.
Add the honey and stir until it’s well incorporated.
Add the cognac and let reduce for 2 minutes.
Add the soy sauce and stir, then add the drained black beans.
Cook for another 5 minutes over low heat until the liquid thickens a bit.
Pour over the rice in the large bowl.
Stir together and then season with more salt and pepper to taste if needed
Pour rice into a serving dish – I am using a disposable 9 x 13 covered cake pan with a lid for mess free transport.

I am using my unsuspecting friends at tomorrow’s USC homecoming tailgate as guinea pigs. We are deep frying Duck and this seemed like a good way to do a test run.

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Fired-Up Mac & Cheese

I grew up on Kraft Macaroni and Cheese. The blue box with the skinny little noodles that Mom combined with a 1/4 cup of “Oleo” as she called margarine (she NEVER used butter) and 1/4 cup of low-fat milk was a crowd pleaser to my sister, brother and I. Later she would splurge on the more expensive box of “Kraft Deluxe Macaroni and Cheese” with it’s tiny can of cheese sauce in it, but, to my taste, you still can’t beat the skinny blue box.

Thankfully, as I grew so too did my palate. I rarely pass up a macaroni and cheese on any menu and have developed a couple of favorite styles: Lobster macaroni and cheese, if it has large claw chunks (and not just minced remnants), is my favorite, followed by a good white cheddar shells and cheese prepared with a hint of truffle oil and just a few exotic mushrooms.

When I’m cooking Macaroni and Cheese, I like it to have enough flavor, that if I served nothing else beside it, except maybe a tossed green salad, it could stand alone as a “Meatless Monday” main dish. You won’t need a fire extinguisher nearby for this spirited macaroni and cheese, but you certainly won’t fall asleep while you’re eating it either.

Lisa’s Fired-Up Mac & Cheese

1 – 16oz Box Cellentani Pasta (I use Barilla)
8 TBLS Butter / Divided
1/2 Cup Flour
3 1/4 Cups Whole Milk
1 tsp Dry Mustard
3/4 tsp Salt
1/2 tsp White Pepper
3 Tsp Chili Powder
1/4 Cup Hot Pepper Sauce (I prefer Frank’s Red Hot)
1 1/2 Cups + 1/4 Cup (for sprinkling on top) Shredded Pepper Jack Cheese
2 + 1/4 Cup (for sprinkling on top) Cups Shredded Sharp Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
2/3 Cup Panko

Before you start, I have a couple of tips.

If you can’t find shredded Pepper Jack or Sharp Cheddar you can always use the packaged slices and tear them up. Generally the 8 ounce package should equal about 1 1/2 Cups. Use your own judgement. I usually err on the side of too much cheese in that type of situation and gauge it based upon the thickness of my sauce. You can always thin (God Forbid) a bit with milk if you think it’s too thick.
You can use any macaroni type noodle you prefer (elbow, shell, spiral) but I prefer the Cellentani because it combines the features of a slightly larger elbow with a spiral and then throws in some textured grooves so you get as much of the sauce grabbing to it as possible in each bite.

Directions:

Preheat oven to 350°F
Prepare 2 – 13 x 9 Pyrex baking dishes (I use the deepest ones I have), or 1 deep dish throw away baking pan, by buttering the sides and bottoms – then set aside while you prepare the ingredients.
In a large stock pot, boil your pasta according to package directions. Drain, rinse and pour into largest mixing bowl you have. Set aside.
In a large sauce pan over medium heat melt 4 TBLS butter. Whisk in the flour and cook about a minute while constantly whisking then begin stirring in the milk about a 1/2 cup at a time until it’s well combined.
Stir in the spices and 1/4 Cup of the hot sauce. Bring to a gentle boil, stirring constantly for 1 minute.
Remove from heat and stir in cheeses (not the cheese reserved for the top) until melted and smooth.
In a small pan melt the remaining 4 TBLS butter and stir in the bread crumbs.
Combine the remaining cheeses together.
Pour the sauce over the macaroni and, using a large rubber spatula, stir until all of the pasta is well coated.
Divide the pasta between the 2 prepared pans
Sprinkle 1/2 of the remaining cheese mixture over the top of each and put the pans, uncovered into the oven.
Bake for 30-45 minutes, or until the cheese sauce is bubbling and beginning to brown on top.
Slide the baking dishes out of the oven and set the oven temperature to broil
Divide the panko mixture between the two pans and return to the oven
Watch the pans carefully and remove from the oven as soon as your crumbs begin browning.

Make sure you’ve got a bottle of hot sauce out for anyone who wants to spice it up even more! Serve your macaroni and cheese with a salad as a dinner on it’s own, alongside burgers, steaks, or inside a great steak/brisket/tri-tip sandwich!

Pressure Cooker “BBQ” Brisket

Inspired by this picture of a decadent BBQ Brisket Macaroni & Cheese Burger, tweeted out yesterday by @FoodPorn, which, while it looks like an orgasm in food form, few of us could actually take down in a single seating, I went to the internet to find the recipe so I could surprise my husband with this culinary monstrosity.

But, lo and behold, there was no credit for the photo, and no linked recipe. What’s a Food-a-holic to do? Careful deconstruction of the photo and reconstruction using my favorite recipes for the parts, of course!

So, obviously there is a pile of gorgeous, juicy BBQ’d Brisket piled on top of what looks like a lightly toasted brioche bun. I see some beautiful, but not overly gooey macaroni and cheese and a hint of coleslaw spilling out the side, but what I am not seeing is a burger patty. Hmmm.

After carefully considering my options I went to my recipe file to start on the main ingredient: the BBQ Brisket. Because I am still essentially confined to my bed or a recliner with my leg elevated from my surgery 10 days ago, manning the BBQ is out of the question, so plan B is immediately enacted: Pull the pressure cooker out of the cupboard!

Lucky for me (and hopefully for you!), Emeril Lagasse has recipes adapted for using the pressure cooker on his website, and brisket happens to be one of them!

Emeril’s Fastest BBQ Brisket

4 1/2 pounds beef brisket, trimmed and quartered
3 tablespoons Worcestershire sauce
1 tablespoon sweet paprika
1 tablespoon dry mustard
1 teaspoon chili powder
4 tablespoons olive oil
2 teaspoons salt
1 medium yellow onion, diced
6 cloves garlic, sliced
One 12-ounce bottle lager beer
1 cup your favorite barbecue sauce
1/4 cup light brown sugar
Brioche or slider buns for serving
your favorite coleslaw for serving (we’ll be using my recipe for coleslaw: Lisa’s Kicked Up Memphis Coleslaw)

Place the brisket in a large bowl, add the Worcestershire sauce, paprika, mustard, chili powder, and 2 tablespoons of the olive oil, and toss. Let the brisket marinate for 30 minutes at room temperature.
When ready to cook, season the beef with the salt.
Set a 6-quart pressure cooker to the “browning” program. When it is hot, add the remaining 2 tablespoons olive oil and brown the beef in batches. As it is browned, transfer the beef to a baking sheet and set aside.
When all the brisket is browned, add the onion and garlic to the pressure cooker and cook for 6 minutes, or until the onion is soft and slightly translucent. Return the beef to the pressure cooker and add the beer, barbecue sauce, and brown sugar. Close and lock the lid, and set to “high pressure” for 1 1/2 hours.
Open the pressure release valve, allow the steam to escape, and carefully unlock and open the lid. Transfer the beef to a baking sheet, and when it is cool enough to handle, thinly slice it across the grain.
Set the pressure cooker to the “simmer” program. Return the beef and any accumulated juices to the cooker and cook for 15 to 20 minutes.
Serve the brisket on slider buns, topped with the coleslaw.
The brisket can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

If you are going to also add macaroni and cheese, as in the photo above and like I am, I will be using my recipe for Fired-Up Mac & Cheese.

Zero Effort Chicken For Dinner

Between the humidity coming up from a storm in Mexico and the temperature gauge hovering around the century mark, cooking is the last thing I want to do, but with my surgery date now 10 days away, I know that I will be making very few meals for the family due to movement restrictions, so I’m doing the deed today. 😉

The pressure cooker is definitely a cook’s friend on days like this! With this recipe you get a bonus of 2 recipes in one! The chicken, plus a bonus flavorful chicken stock that I am using as the base for my cabbage soup. Yum!

chicken-on-cutting-board Chicken is the universal meat from which can spring any meal. My Mom’s go-to was the Zacky Farm’s Cut up Whole Fryer, seems like a good place to start, so that’s where I’ll start. I’ll make it early today and then the mood I’m in about an hour before dinnertime will determine how it ends up being served.

Zero Effort Pressure Cooker Chicken + Yummy Chicken Stock

1 – 3 1/2 to 4 1/2 lb fryer chicken (cut up)
2 TBLS Olive Oil
Zatarain’s Cajun Spice Mixture (Seasoned Salt)
1/2 Medium Yellow Onion
1 – Large Poblano Pepper
5 Cloves Garlic

It should only take you 5 minutes to get all of the ingredients into the pressure cooker. After that it’s pretty much set it and forget it!

Set your pressure cooker to the “Brown” setting.
Pour the Olive Oil into the pressure cooker pan
Cut the pepper in half, remove the seeds and veins, then cut into about 1″ chunks and place into pan
Peel and chop the onion into roughly 1″ chunks and add to pan
Peel the garlic and add to pan
Sprinkle the Zatarain’s seasoning on both sides of the chicken
Place each piece of the chicken, skin side down (or on edge so skin is in contact with the sides of the pan) into the pan on top of the vegetables
Allow the chicken to brown, undisturbed for about 20 minutes, then close the lid of the pressure cooker and set to cook under pressure for 30 minutes
When cooking cycle has ended, allow the pressure to return to normal naturally

At the end of the keep warm cycle, release the lid and remove the chicken from the cooker to a large bowl. It should be falling off the bones. I take the time to remove the bones, skin and cartilage at this point and use a fork to do a gentle separation of the meat.

Leave the remaining vegetables and garlic in the pan with the meat drippings. Skim ant visible fat and allow to cool.

If you aren’t using it immediately in another recipe, move the cooled Yummy Chicken Stock to a sealable container and refrigerate (up to 5 days) or freeze until ready to use.

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Pot Roast That’s Truly Drool Worthy

My Mom made an ok pot roast, but it was never a meal I looked forward to or asked her to make. In fact, if I called home and heard pot roast was for dinner I’d stay at school late for a Del Taco run with the Walnut High School Cayuse Yearbook crew.

She’d grab a 7 bone (blade cut) roast at the grocery store, heat some vegetable oil in a skillet, coat each side of the meat in flour, salt & pepper, then brown it over high heat. After that she’d fill the pan up about halfway with water, reduce the heat to medium-ish, put the lid on and let it braise for about 2 hours. When it came time to serve it there would be boxed mashed potatoes (my Mom didn’t do peel/boil/mash), and peas or corn. My Dad used to smother it in ketchup. Not sure what that said about her pot roast, but in my eyes, if you’re hiding the meat under ketchup it’s a waste of the 2 hours she took to cook it.

I never want to see a meal I have taken the time and effort to prepare covered in ketchup (unless it’s meat loaf or a hamburger…), so I’ve changed Mom’s prep a bit and come up with a pot roast that doesn’t make my husband suggest we eat out instead.

Drool Worthy Pot Roast

3 to 3 1/2 pounds Boneless Chuck Roast (Because they will trim the excessive fat, I prefer to get it from the butcher case instead of grabbing a pre-packaged roast from the meat aisle)
1 can (14.5 oz) Fire Roasted Diced Tomatoes (Tonight I used Hunt’s)
6 Carrots peeled, and cut in half
8-10 Small Red or White Potatoes
1 large Onion, peeled and sliced thinly
2 TBLS Olive Oil
3 Bay Leaves
Any Garlic/Onion Spice Blend you prefer (I used Dangold Gourmet Collection Garlic & Onion Spice Blend)
Freshly Ground Black Pepper
1 Cup Beef Broth
1 TBLS Corn Starch dissolved in cold water (about 3 TBLS)
3/4 Cup Bold Red Wine (Like a dark blend or Zinfandel – tonight I used Gnarly Head Authentic Black)
3 TBLS Vanilla Extract
2 TBLS Worcestershire Sauce
3-4 TBLS Prepared Horseradish

Set the pressure cooker to the Brown setting.
Add the Olive Oil and brown the Roast for about 5 minutes per side.
Remove the meat to a large bowl.
Add the onions and cook until translucent (about 5 minutes).
Add the Beef Broth, Vanilla, Wine, Worcestershire Sauce, Tomatoes, and the dry seasonings to the pressure cooker pan and stir until the mixture starts to bubble.
Add the Bay Leaf and Carrots to the pan.
Return the Roast and all of the juices to the pan.
Spread the Horseradish on the exposed side of the Roast.
Close the pressure cooker, lock and set to the highest setting (248° on mine)
Once the pressure cooker reaches the cooking temperature, cook for 1 hour.
When cooking is complete unplug the pressure cooker and allow it to come back to normal pressure (about 10 minutes).
Open the pressure cooker, remove the Roast, Carrots, Potatoes, and Bay leaves.
Turn the pressure cooker back on to the Brown setting.
Stir in the corn starch mixture until it begins to boil and thicken.
Cut the Roast into chunks and serve in a bowl with the carrots and potatoes (smash them with a fork) covered in the gravy. If you have some French bread to dip in the sauce, serve that too!

I didn’t have any potatoes on hand, so we ate ours with some steamed Brussels Sprouts and a can of Bush’s Bourbon and Brown Sugar Grillin’ Beans. The roast came out tender, moist and flavorful and my husband really enjoyed sopping up the gravy/sauce with the chunks of French bread!

Steak & No Bake Baked Potatoes

It’s a hot, lazy Wednesday evening and I’m not in the mood to cook.

I’m looking for something to make for dinner that:

Won’t take a lot of time;
Will satisfy post-basketball practice hunger;
Won’t heat up the house more than the 89° day did already;
Won’t make a huge mess in the kitchen; and
Won’t interrupt my Girls Drinking Wine time

A quick review of items on hand resulted in a hearty dinner that satisfied my family and, bonus, took minimal effort on my part so I could enjoy a rare mid-week treat of girl time!

I pulled out my handy (practically hands off) go-to kitchen saviors, my T-Fal Electric Pressure Cooker & cast iron skillet and dinner was well on it’s way to being made.

Baked Potatoes & Boneless Rib-Eye Steaks with Garlic Mushrooms

First, get the potatoes started:

Wash 2 Large Baking Potatoes
Put rack and 1 cup of water into the pressure cooker pan
Place potatoes on rack
Brush Potatoes with a touch of olive oil & sprinkle with sea salt
Close and lock pressure cooker, set to cook on high
Once pressure cooker reaches temperature, cook potatoes for 20 minute
When cooking time is done, unplug machine and leave closed until your steaks are done

While the potatoes are cooking:

Heat the cast iron skillet over medium-high heat;
Place 6 slices of bacon in the pan and cook for about 4 minutes per side (give or take) until crispy but not over browned;
Remove the bacon to a paper towel lined plate to drain.
Salt and pepper 2 Boneless Ribeye Steaks on both sides & put in hot skillet;
Add about 1 cup of sliced mushrooms, 1/2 tsp onion powder, 1 tsp garlic salt & pepper to the pan;
Cook the steaks to desired degree of doneness while also stirring the mushrooms while they cook. My husband likes his medium rare, so I cook them roughly 4 minutes per side at medium-high heat.

When the steaks are ready:

Turn off heat and immediately remove steaks from the pan;
Place steaks on a serving plate and mound 1/2 of the mushrooms on each;
Release the remaining pressure in the pressure cooker;
Place potatoes beside the steaks on plates;
Cut the potatoes open, butter generously, crumble 1/2 the bacon inside each potato and top with sour cream, salt & pepper.

Ancho-Cherry Pork Chops

My husband loves pork chops. I’m not a fan so I don’t cook them often.

He bought me a pretty necklace so tonight he’s getting pork chops 😉

Pressure Cooked Ancho-Cherry Pork Chops

4 Bone in Trimmed Pork Chops about 3/4 inch thick
2 TBLS Coconut Oil
6 Pieces Thick Cut Bacon
1/2 Cup Frozen Dark Sweet Cherries
1 Medium Pasilla Chili (Poblano)
1/2 Cup Apple Cider Vinegar
1/2 Cup Water
1/4 Cup Fischer & Wieser Smokey Ancho Cherry Sauce
Salt & Pepper

Set the pressure cooker to “Brown” and add the coconut oil
Seed and chop the chili into small pieces
Using kitchen shears, cut the bacon into about 1″ chunks
Add the bacon and chili to the pressure cooker
With the lid open, let the bacon brown and the chili soften (about 8 minutes)
Add the frozen cherries and stir until they defrost
Stir in the apple cider vinegar and water
Sprinkle both sides of the pork chops with salt and pepper
Brush both sides of the pork chops with he Ancho-Cherry Sauce
Layer the pork chops into the pressure cooker then close and lock lid
Set machine to high
When pressure cooker reaches temperature, cook for 10 minutes
Unplug machine and immediately release the pressure with manual release button

To serve: Put a scoop of rice or quinoa in the center of the plate. Pile some of the drained Braised Red Cabbage (yesterday’s recipe) on top of the rice/quinoa then place a pork chop on top of the cabbage. Spoon some of the cooking juices, cherries, chilies and bacon onto the pork chop and serve immediately.

Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba, Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

6 Frozen Boneless-Skinless Chicken Thighs
2 TBLS Extra Virgin Oil
1 Chicken Bullion Cube
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Ground Black Pepper
1/2 tsp Ground Allspice
2 tsp Dried Tarragon Leaves
Juice of 2 Small Ripe Lemons (About 1/4 Cup)
Zest of 2 Small Lemons
1 Cup Water

Turn the pressure cooker on to “Brown” setting
Pour 1 TBLS of the Olive Oil into the bottom of pan
Put frozen chicken into pan to begin defrosting
Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
After 3 minutes turn the chicken over
Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
Brown for another 3 minutes then turn chicken over one more time
Grate the lemon zest into the pan (on top of the chicken)
Squeeze the juice from the zested lemons into the pan
Add the Water and close & lock the pressure cooker
Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
After rest time, release the pressure and remove the chicken to a covered dish

Lemon Artichoke Risotto

Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
Add 2 Cups Dry Arborio Rice
Set pressure cooker to Rice setting
When cooker reaches desired temperature/pressure, cook rice for 9 minutes
When cycle is complete unplug and release most of the pressure but do not unlock or open machine
After 10 minutes finish releasing pressure and unlock/open pressure cooker
Add 1 jar quartered Artichoke Hearts in Water (drained)
Grate the zest from one medium lemon into the rice
Stir in 1/2 Stick Butter
Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
If desired, add more heated chicken broth to make the rice creamier
Keep covered until ready to serve with the chicken

Lightened Without Losing Taste!

finishedcasserole I woke up this morning to raindrops and remembered that my Mom used to make us Tuna Noodle Casserole on rainy days. That started a mad craving but I wasn’t sure I had everything to make it. UG!

After surveying the cupboards and refrigerator, and preparing the emergency replacement for one of my main sauce ingredients from yesterday’s blog post, I was good to go and well on my way to satisfying my craving with the unintended bonus of lightening the recipe and making the soup gluten free, so I didn’t feel quite so guilty having seconds. Yes!

Mom’s Lightened T.N.C.

1 – 12 to 16 oz package Extra Wide Egg Noodles (Gluten Free if desired)
Scratch Condensed Cream of Celery Soup (follow link)
3/4 Cup Milk
4 – 2.6 oz Single Serve Pouches Starkist Low-Sodium Chunk Light Tuna in Water
1 Cup Mayonnaise

Prepare the noodles per package instructions
Drain most of the water off in a colander
Return noodles to the pan
Warm the soup (if not already warm) over low heat
Add the milk, contents of the tuna pouches, and mayonnaise and stir until combined
Bring to a boil then remove from heat
Using a heat proof rubber spatula, pour contents of soup pan over the noodles and gently fold it into the noodles.

Can be eaten hot or, as I prefer it, cold from the refrigerator!

Fall Off the Bone Beef Ribs

My husband loves a meaty beef rib, but our grocery store rarely has them and, if they do, they have been previously frozen. So, you can probably guess, I was pretty excited to find a single slab of freshly cut beef ribs while grabbing some last minute Easter dinner supplies this past Sunday.

We eat pretty healthy during the week, so it’ll be a surprise tonight when he gets a weekday treat of a hearty meal of meat and potatoes.

Fall Off the Bone Beef Ribs

2 Pounds Beef Ribs cut apart at the bones (6-8 Bones)
3 Blood Oranges – 2 peeled/1 sliced (with skin on)
1 Granny Smith Apple, cut into 8 pieces
1/4 Medium Yellow Onion, chopped
2 Cans Stoli Ginger Beer
1/4 Cup Lower Sodium Soy Sauce
2 Cloves Garlic chopped
2 TBLS Olive Oil

Prepare the ribs

With the lid open, heat the pressure cooker to the Brown setting
Put the oil, garlic and chopped onion into the pressure cooker and cook until onion becomes translucent (about 5 minutes).
Add the sliced apples, the 2 whole/peeled blood oranges, the sliced orange (with peel on), the soy sauce and the entire contents of both cans of ginger beer.
Cook until mixture comes just to a boil.
Place the sectioned ribs into the pan – they do not need to be completely submerged.
Close and lock the lid.
Set to cook on high pressure. When pressure is reached, cook ribs for 50 minutes.
When the cycle is complete, unplug the pressure cooker and allow the unit to return to equal pressure for about 15 minutes, then manually release the remaining steam and open the lid.
Using tongs, remove the ribs (the meat should be barely holding on) to a 9 x 11 Pyrex baking dish.

Prepare the sauce for the ribs

Using a fat separator (see how to video here) with the stopper firmly pushed into the spout, pour the remaining juices from the pressure cooker pan through the strainer/lid. If strainer becomes too full, take it off the cup portion and throw the contents of the strainer away – you don’t need them anymore. Continue straining the juices until the pressure cooker is empty. I strain mine twice (by pouring from separator back into the cooking pan then re-straining) to catch any chunks that might have been missed.
Pour contents of fat separator into a small saucepan.
Over medium high heat, bring juices to a low boil.
Add 1/2 tsp Dried Red Pepper Flakes.
Add 1/2 Cup Packed Brown Sugar.
Combine 3 TBLS Cornstarch with just enough Cold Water to make a smooth syrup.
Whisking constantly, slowly pour the cornstarch mixture into the boiling juices.
Return to a full rolling boil (whisking constantly) and then allow to boil for 1 1/2 to 2 minutes then remove from heat.

Finish the ribs

Using a ladle, pour a generous amount of the sauce (but not all of it) over the ribs in the pan.
Cover the pan with foil and put ribs in the oven on low heat (250°F) until you are about 30 minutes from eating.
When you are about 30 minutes from eating, remove the pan from the oven, remove the foil and turn oven temperature up to 450°F.
Return the uncovered ribs to the oven and bake about 10 minutes to allow the sauce to adhere more solidly to the meat.

I’m serving the ribs with garlic mashed potatoes and carrot/pineapple slaw. Heat the reserved sauce in the microwave until warm and bring to the table to serve with the ribs.