Cooking for Two - Bruce Weinstein [58]
3. Place the ribs meat side down on the baking rack set in a broiler pan, or on a wire rack set on a large, lipped baking sheet. Bake for 30 minutes, then turn and continue baking for 1 ½ hours, or until the meat has pulled back from the bones and is tender between them. If the meat is still not fork-tender, cook for up to 30 more minutes. Serve with your favorite barbecue sauce as a dipping sauce.
NOTE: Some baby back ribs have a thin, tough membrane on the bone side of the rack. Peel off this paper-like covering before rubbing the ribs with the spice mixture. Or ask your butcher to peel it off for you.
SPICE-RUBBED PORK TENDERLOIN WITH CHILE BEANS makes 2 servings
Here, a lean pork tenderloin is marinated in southwestern spices and broiled, then served alongside spicy beans. The only thing else you need? Lemon sorbet doused with vodka for dessert.
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke, optional
1 teaspoon ground cumin
¼ teaspoon salt
One ¾-pound pork tenderloin, trimmed
1 ancho chile (see page 8), halved and seeded
1 large ear of corn
1 tablespoon unsalted butter, at room temperature
1 small onion, chopped
¼ cup chopped dried apple
One 15-ounce can mixed beans, or red kidney beans, drained and rinsed
1 large Italian plum tomato, chopped
3 tablespoons chopped fresh chives; or 1 medium scallion, green part only, minced
One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably low-sodium)
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1. Mix the olive oil, Worcestershire sauce, liquid smoke (if using), cumin, and salt in a resealable plastic bag large enough to hold the meat until a thin paste forms. Add the pork tenderloin, seal, and shake to coat the pork with the paste. Refrigerate for at least 2 hours but for no more than 12 hours, shaking the bag once in a while to recoat the tenderloin in the spice mixture. Alternatively, place the tenderloin in a small shallow baking dish, pour the spice mixture over, then turn to coat; cover with plastic wrap and refrigerate as directed, turning the tenderloin in the marinade at least twice.
2. Toast the seeded ancho halves in a clean, dry skillet set over medium-high heat for 2 minutes, or until very fragrant, turning once. Be careful—the oils will volatilize and can burn your eyes. Remove the chile from the pan, finely chop it, then set it aside.
3. Brown the ear of corn over an open gas flame, holding it with a pair of tongs; or place it on a baking sheet 4 to 6 inches below a preheated broiler. The kernels may pop, so stand back. Once the ear is lightly browned, slice off the kernels and set them aside, discarding the cob.
4. Melt the butter in a medium saucepan set over medium heat. Add the onion and cook for 3 minutes, or until golden, stirring frequently. Add the chopped chile, the reserved corn kernels, and the dried apple. Continue cooking for about 2 minutes, or just until the apples pieces soften; then stir in the beans, tomato, and chives. Cook for 30 seconds, stirring constantly, then pour in the stock. Bring the mixture to a boil, scraping up any browned bits in the pan; then reduce the heat to low and simmer, uncovered, for about 30 minutes, or until thickened, stirring often to avoid sticking.
5. Meanwhile, preheat the broiler. Place the reserved pork tenderloin on a lipped baking sheet or the broiler rack set 4 to 6 inches from the heat source. You can cover either pan with aluminum foil to ease cleanup. Broil for 6 minutes, turn, then broil for 6 more minutes, or until browned and an instant-read thermometer inserted into the thickest part of the tenderloin reads 155°F. Remove from the broiler and tent with foil. Let stand at room temperature before carving.
6. To serve, season the bean mixture with salt and pepper. Slice the tenderloin into ¼-inch rounds. Divide the bean mixture between two plates, mounding it