Taste of Schenectady and Beyond Vol 4 • No1
In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!
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ABOUT THESE RIBS<br />
Country-style ribs are cut from<br />
the sirloin or rib end <strong>of</strong> the pork<br />
loin. The meatiest variety <strong>of</strong> ribs,<br />
country-style ribs are sold either<br />
as “slabs” or in individual servings.<br />
These pork ribs are perfect<br />
for those who want to use a knife<br />
<strong>and</strong> fork.<br />
BASIC RECIPE<br />
Prep: 15 min. <strong>•</strong> Cook: 60 min<br />
<strong>•</strong> 1 1/2 to 2 pound boneless country-<br />
style pork ribs<br />
<strong>•</strong> 2 Cups Apple Cider vinegar<br />
<strong>•</strong> 1 Cup cold water<br />
<strong>•</strong> 2 Tbsp. vegetable oil<br />
<strong>•</strong> 2 Tbsp. molasses,<br />
or 1/4 Cup brown sugar<br />
<strong>•</strong> 1 tsp. salt<br />
<strong>•</strong> 1 1/2 tsp, crushed red pepper<br />
<strong>•</strong> 1/2 tsp. cayenne pepper<br />
Outdoor Country-style BBQ Ribs!<br />
Chester’s Smokehouse <strong>•</strong> 15 Watervliet Avenue Albany, NY 12206<br />
(518) 650-6642 <strong>•</strong> www.chesterssmokehouse.com<br />
Place ribs in a large bowl or resealable<br />
plastic bag, set aside. In 4-cup<br />
glass measure, stir together vinegar,<br />
water, oil, molasses, salt, red<br />
pepper flakes <strong>and</strong> cayenne pepper<br />
until salt is dissolved. Remove 1/2<br />
cup marinade; set aside. Add remaining<br />
marinade to ribs; seal bag<br />
<strong>and</strong> marinate for 4 - 6 hours in the<br />
refrigerator. Remove ribs from marinade;<br />
discard marinade.<br />
Prepare medium-hot fire; grill<br />
ribs over indirect heat for 50 to<br />
60 minutes or until pork is tender<br />
<strong>and</strong> the internal temperature<br />
reaches 160º F. Baste ribs twice<br />
with reserved sauce mixture during<br />
last 15 minutes <strong>of</strong> grilling.<br />
Serves 6.<br />
Ask about the recipe for Country-style<br />
ribs with Jalapeño<br />
peach sauce. Ribs basted with<br />
sauces are called “wet ribs.”<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® <strong>and</strong> <strong>Beyond</strong> <strong>•</strong> www.taste<strong>of</strong>schenectady.com <strong>•</strong> <strong>Vol</strong>. 4 <strong>•</strong> No. 1<br />
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