Ree Drummond
BILL NYGARD
Ree Drummond is the best-selling author
of two cookbooks, including her latest,
The Pioneer Woman Cooks (William
Morrow Cookbooks, 2012). Her website,
thepioneerwoman.com, was founded in
2006 and showcases her cooking, photography and stories about country life.
Her cooking show, The Pioneer Woman,
premiered on Food Network in 2011. She
lives on a working cattle ranch in Oklahoma
with her husband and four children.
Spicy Chili Pork Ree-yubs
JBS/Swift Premium
Recipes developed by Ree Drummond
3 pounds Swift Premium St. Louis-style
pork ribs
Vegetable oil
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon ground cumin
¼ cup brown sugar
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
Your favorite barbecue sauce
(optional)
Lay the ribs on a large piece of aluminum foil and rub with oil.
Combine chili powder, garlic salt, cumin, sugar, black pepper and cayenne.
Rub the mixture into the ribs until fully coated.
Wrap the foil around the ribs (use more foil if necessary to cover tightly).
Refrigerate for at least 2 hours and up to overnight. Cook the ribs using one
of the following methods:
Grill and oven method: Preheat the grill to high. Preheat oven to 335°F. Remove
the foil and set aside. Grill the ribs until browned, about 6-7 minutes per side.
Transfer the ribs to a sheet pan and wrap in the foil again. Cook in the oven for
2 hours, or until the meat is tender. If you’re using barbecue sauce, remove the
foil, coat the ribs with sauce and return to the oven for 10-15 minutes.
Oven method: Preheat oven to 335°F. Place the ribs on a sheet pan and cook in
the oven for 2 hours, or until the meat is tender. If you’re using barbecue sauce,
remove the foil, coat the ribs with sauce and return to the oven for 10-15 minutes.
Grill method: Preheat the grill to high. Remove the foil and set aside. Grill the
ribs until browned, about 6-7 minutes per side. Wrap the ribs in foil again. Turn
o; a portion of the burners, turn the heat to 335-350°F and place the ribs on
the cooler side of the grill. Cook for an additional 1½- 2 hours, or until the meat
is tender. If you’re using barbecue sauce, remove the ribs from the foil, coat
them with sauce and grill for 5-10 minutes more.
Whiskey Chicken Thighs
with Pasta and Mushrooms
Pilgrim’s/Gold Kist Farms
1½ pounds baby portobellos or
similar mushrooms, thickly sliced
4 tablespoons olive oil, divided
Kosher salt
Black pepper
2 tablespoons butter
1 pound Gold Kist boneless, skinless
chicken thighs
Preheat oven to 375°F.
Spread mushrooms on a baking sheet. Drizzle with 2 tablespoons olive oil,
then sprinkle with salt and pepper to taste. Roast for 20-25 minutes, or until
golden brown. Set aside.
In a large skillet or Dutch oven, heat 2 tablespoons olive oil and butter over
medium heat. Add chicken thighs and cook on both sides until browned,
about 5 minutes total. Remove the chicken to a plate.
Add onion to the pan and sauté for 2-3 minutes, or until it begins to turn
translucent. Pour in wine and whiskey, bring the liquid to a boil and let it
bubble for 1-2 minutes. Add chicken broth.
Return the chicken to the pan, reduce the heat to low and simmer for
20-25 minutes. At the end, stir in cream. Add the mushrooms and salt and
pepper to taste. Simmer until the sauce thickens.
Toss in the cooked pasta, adding a little hot pasta water if the sauce needs
thinning. Adjust the seasonings as desired and serve. Makes 6 servings.
1 large onion, peeled and sliced
1 cup dry white wine
¾ cup classic American whiskey
(such as Jack Daniel’s)
1 cup chicken broth
1 cup heavy cream
12 ounces mostaccioli or penne,
cooked al dente
