Institute of Culinary Education
The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione, director of culinary development of their School of Culinary Arts, gives PEOPLE his insight into how to get perfect grilled ribs, every single time—just in time for Memorial Day!
Sharone Hakman’s Mustard Barbecue Ribs
½ cup yellow mustard
½ cup stone-ground mustard
½ cup pure maple syrup
2 tsp. light brown sugar
1 tsp. yellow mustard seeds, toasted
1 tsp. granulated garlic
1½ tsp. black pepper, divided
1½ tsp. salt, divided
3-4 lbs. baby back pork ribs (about 2 slabs)
1. Preheat oven to 200°. Stir together both mustards, maple syrup, brown sugar, mustard seeds, garlic, 1 teaspoon pepper and ½ teaspoon salt in a small bowl.
2. Remove thin membranes from back of slabs by slicing into the membrane with a knife and then pulling it off. (This will make ribs more tender.) Tear 2 pieces of heavy-duty aluminum foil long enough to tightly wrap ribs. Place foil on a baking sheet. Sprinkle ribs with remaining 1 teaspoon salt and ½ teaspoon pepper, and place on prepared baking sheet. Brush liberally with mustard mixture. Wrap ribs tightly with foil. Bake in oven 4 hours to 4 hours 30 minutes. Remove foil.
3. Heat grill to medium (about 400°). Place ribs on grill, and brush with more mustard mixture. Grill, uncovered, until mustard begins to caramelize, about 5 minutes. Turn ribs; brush with more mustard mixture, and grill, uncovered, for 5 more minutes. Turn and brush ribs 2 more times, until mustard mixture is well caramelized, about 5 minutes per side. Remove ribs from grill; let stand 5 minutes. Slice ribs between bones.
Active time: 30 minutes
Total time: 4 hours 35 minutes
Hector M Sanchez; Courtesy Pure Michigan
Courtesy Alex Guarnaschelli
Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.
Courtesy POT Restaurant
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