Anton was a good son to our mom, a good friend to his friends, a good father to his three beautiful daughters and a good brother to me. He will be sorely missed.
One thing my brother loved to do, and is much praised for, was cooking meat on the barbecue - what we in South Africa call a braaivleis. On Father's day, June 20, 2010, Anton cooked Alton Brown's ribs for his family. By all accounts they were delicious. So in his honor, here is the recipe from the foodtv website, and a picture taken of him and his girls that day. (Edit: We made this recipe for a family gathering to honor my brother, and it is excellent. Highly recommend.)
If you would be interested in supporting research for this (currently incurable) disease, the family requests that donations be made to The Multiple Myeloma Research Foundation at http://www.themmrf.org
Who Love Ya Baby-Back?
Alton Brown
(Recipe website)
Ingredients:
2 whole slabs pork baby back ribs
*Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt (or 2 teaspoons table salt)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions:
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slag of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. pat the dry rub into the meat. Refrigerate the rigs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. microwave on high for 1 minute.
Place the rib on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the rib. Place under the broiler just until the glaze caramelizes lightly. (Obviously, this is where Anton would use the barbecue). Slice each slab into 2 rib portions. Place remaining hot glaze into a bowl and toss the rib portions in the glaze.
*The recipe makes several batches of dry rub.
