I love weekends. Watching sports and drinking beer on the couch, falling asleep to MythBusters reruns…weekends are amazing. They’re even more so when a rack of Handy Market ribs are on the menu.
Handy ribs and my favorite mac n cheese
McGinnis introduced me to Handy’s ribs a few months ago, when baseball season was coming to a close and the elections were heating up. We’ve spent more than a few weekends together, feasting on ribs, brisket, smoked turkey legs and roasted chicken. But this weekend, as Spring Training showcases some new baseball players and a new batch of election ads are slinging mud, McGinnis and I shared some of the best ribs ever.
I re-heated the ribs in a low oven (325F), tented under foil and lightly glazed with BBQ sauce, then stuck under the broiler for a few minutes. Served with steamed broccoli and homemade mac n cheese, the ribs made the perfect Saturday night even better. Recipes for BBQ sauce and mac n cheese below.
Handy Market
2514 W Magnolia Blvd
Burbank, CA 91505
(818) 848-2500
Random Things BBQ Sauce
3 tbs. bottled BBQ sauce (I like honey BBQ flavor)
2 tsp. pomegranate syrup (substitute 1 tsp. grenadine or grape jelly, if needed)
1 tsp. yellow mustard
1 tsp. fresh cracked black pepper
1 pinch each of garlic powder, cayenne pepper, lemon zest
1. Stir together in a small bowl.
2. Microwave on high for 15 seconds.
Outside of the Box Mac N Cheese
2 1/2 tbs. unsalted butter
2 1/2 tbs. all-purpose flour
1 1/2 cups lowfat milk
1 1/2 tbs. dry vermouth
1 tsp. dry mustard powder
1/4 tsp. fresh grated nutmeg
1 tsp. paprika
2 tsp. hot wings sauce or mild hot sauce
salt and pepper to taste
2 tbs. cream cheese
1 1/2 cup shredded cheddar cheese
1/2 cup shredded jack cheese
1 lb. cooked pasta (shells, macaroni, penne, or farfalle)
1 tbs. melted butter
1 1/2 tbs. panko breadcrumbs
1/2 tsp. truffle oil (optional)
1. Preheat oven to 350F. Lightly grease (with butter or nonstick spray) one loaf pan or six 3/4 cup ramekins.
2. In a medium saucepan, melt butter. Stir in flour to make a smooth paste. Allow to cook on medium-low for 1 minute.
3. Add in milk, stirring to combine. Then add in vermouth. Cook for 1 minute.
4. Mix in mustard powder, nutmeg, paprika, and hot sauce. Combine well.
5. Season with salt and pepper.
6. Whisk in cream cheese, cooking on medium-low until thoroughly combined. Cook until slightly thickened and cohesive.
7. Mix in shredded cheeses, a handful at a time, stirring well after each addition.
8. Stir together cheese sauce and cooked pasta, then pour into prepared loaf pan. Spread evenly, making sure not to pack too tightly to maintain structure of pasta.
9. In a small bowl, mix together melted butter and breadcrumbs. Sprinkle evenly across the top of the pasta mixture.
10. Bake for 20 minutes, or until breadcrumbs have browned to desired color. If the broiler is already on, run under broiler for a few minutes for crispier topping.
11. Let cool for 5 minutes, drizzle with truffle oil if desired. Enjoy!