From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Texas Tilley Ribs and Broccoli Slaw.
Tilley Texas Style Ribs
3-4 racks St Louis Style Ribs, trimmed and cleaned
½ C McCormick smoked paprika
¼ C McCormick garlic powder
¼ C McCormick onion powder
3 Tblspn McCormick cayenne pepper
1/8 C McCormick coarse ground black pepper
1/8 C McCormick ground cinnamon
¼ C brown sugar
¼ C kosher salt
Remove silver skin from back side of the rib racks. Trim to square if needed.
Preheat grill to medium high heat
In a bowl mix thoroughly all the dry ingredients. Begin rubbing cleaned rib racks with the spice mixture until thoroughly covered. Let sit 15-30 minutes. Rub will begin to draw moisture from the ribs.
Place on the grill, reduce heat to medium high. Let grill 6-8 minutes a side or until the rub begins to caramelize on the ribs. Remove from grill and immediately wrap in aluminum foil. Seal aluminum foil and place ribs on a sheet tray in the refrigerator. Let set in refrigerator for 24 to 48 hours.
Remove from the foil, and heat over a medium grill. Baste with your favorite sauce ( I love Sweet Baby Rays) until heated through and to temperature. Enjoy for a great Texas treat!
3 Cups broccoli florets, cut into pieces
½ Cup craisins
½ Cup red onion, finely chopped
¾ Cup slivered almonds
½ Cup mayonnaise
2 Tblspn lemon juice
2 Tblpsn rice wine vinegar
2 Tblspn sugar
1 tsp kosher salt
McCormick coarse ground black pepper
Cut broccoli florets into pieces, mix in a bowl with craisins, red onion and almonds.
Whisk mayo, lemon juice, rice wine vinegar, sugar, kosher salt and coarse ground black pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes so the flavor will marry.