Wolfgang Puck BTOBR0010 - Manual (Page 17)

Rotisserie Baby Back Pork Ribs
4 servings
INGREDIENTS
1 whole slab baby back ribs
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon fresh thyme – chopped
6 cloves garlic – minced
1/2 tablespoon fresh ground pepper
1 medium lemon
1 teaspoon crushed red pepper, optional
METHOD
1 Rinse the ribs and pat dry with a paper towel.
2 Thread the rotisserie spit through the slab of ribs, inserting about
every third rib.
3 Place ribs on a platter. Rub well with olive oil.
4 Mix the salt, thyme, garlic, & pepper together. Press onto the meat
side of the ribs. Rub some on the back side of ribs.
5 Squeeze the lemon juice over both sides of the ribs. If you are using
crushed red pepper flakes, sprinkle them on now. Insert the rotisserie
forks into ribs. Secure by tightening screws.
6 Insert rotisserie spit into oven.
7 Set heat to max, set function to rotisserie, and set the timer for
40-45 minutes.
8 When timer goes off, ribs will be crispy outside, juicy and tender inside.
9 Remove from oven, set on platter. Let rest for 10 minutes before
cutting them up.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Topping for Mexican Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese – grated
2 cups fontina cheese – grated
6 plum tomatoes – sliced thin
1 cup whole cilantro leaves
7 jalapeno peppers
2 cups roasted red peppers – sliced
1/2 cup roasted garlic – sliced
4 teaspoons parmesan cheese – grated
2 cups Maui or Vidalia onions – sliced
pinch cilantro – chopped
METHOD
1 Roast 7 whole jalapeno peppers by placing in the oven for
15 minutes at 350. Then core, seed, and cut into thin slices.
2 Set oven to max on pizza cycle, and preheat for 20 minutes.
Place rack in top position in oven, put stone in oven for pre heating.
3 Prepare the pizza dough according to the recipe for Pizza Dough,
p. 27. Add all the toppings in the order they are listed in the recipe
except for the onions and cilantro.
4 When the pizzas are baked, remove from the oven and sprinkle
with the onion and chopped cilantro.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen
(Random House, 1991)
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