Virginia Willis 10-10-09

Coca-Cola–Glazed Baby Back Ribs
Makes about 20 pieces

Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These "nouveau" Southern ribs are by no means traditional, but they are lip-smacking good.

Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

• 1 cup Coca-Cola Classic
• ¼ cup apple cider vinegar
• 1½ cups firmly packed light brown sugar
• 2 Scotch bonnet chiles, chopped
• 2 racks baby back ribs (3 pounds total)
• Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.

Bourbon and Barq's Sweet Potatoes
Serves 4 to 6

• 4 tablespoons (½ stick) unsalted butter, plus more for the baking dish
• 4 to 6 sweet potatoes, peeled and sliced about ½-inch thick
• Coarse salt and freshly ground black pepper
• ½ cup Barq's Root Beer
• ½ cup bourbon

Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper.

In a large saucepan, combine the Barqs Root Beer, 4 tablespoons butter, and bourbon, and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.

Braised Short Ribs with Pomegrand
Serves 4 to 6

Short ribs are the meaty ends of the beef rib from the chuck, rib, and brisket. They are rich and succulent, but fairly fatty, so before braising, it is very important to first brown them well to render the excess fat. Short ribs are available cut two ways: English—cut between the bones so each piece consists of one rib, or flanken—cut across the bones, so each piece consists of several bones. Either cut is appropriate for this dish.

• 4 to 6 pounds beef short ribs
• Coarse salt and freshly ground black pepper
• 2 tablespoons canola oil
• 2 onions, preferably Vidalia, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 3 tablespoons all-purpose flour
• ½ cup Odwalla^® Pomegrand^®
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 6 cloves garlic, crushed
• Bouquet garni (4 sprigs of thyme, 4 of sprigs flat-leaf parsley, 2 bay leaves, preferably fresh, tied together in cheesecloth)
• 2 to 2½ cups beef stock or low-fat, reduced-sodium beef broth

Preheat the oven to 375°F. To brown the short ribs, season them generously with salt and pepper. In a large, heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering. Brown the ribs on all sides, in two or three batches so as not to crowd them, 5 to 7 minutes. Remove to a plate and set aside.

To make the sauce, remove all but 1 tablespoon of the oil from the Dutch oven. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Decrease the heat to medium. Add the tomato paste and flour and stir to combine. Cook, stirring constantly, for 2 to 3 minutes.

Add the Pomegrand and wine to deglaze the pan, using a wooden spoon to loosen the browned bits from the bottom of the pan. Cook, uncovered, until the wine is reduced, 5 to 7 minutes.

Return the short ribs to the pan and add the garlic, bouquet garni, and enough stock to cover. Bring to a boil over high heat. Cover, and transfer to the oven. Cook until the meat is tender, 2½ to 3 hours.

To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with aluminum foil to keep warm. Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni. In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency. Taste and adjust for seasoning with salt and pepper.

To serve, return the short ribs to the sauce and turn to coat. Heat briefly over medium heat if necessary to rewarm, then serve.

Minute Maid Orange Juice Brown-sugar Shortcakes
Makes 8 to 10 shortcakes

• Shortcakes

• 3½ cups all-purpose flour, plus more for dusting
• ⅓ cup granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon fine sea salt
• ¾ cup (1½ sticks) unsalted butter, chilled and cut into small pieces
• 2 tablespoons Minute Maid Orange Juice
• 1 cup heavy cream, plus more for brushing
• ½ cup whole milk
• Turbinado, Demerara, or raw brown sugar, for sprinkling

• Berries and Garnish

• 2 pints strawberries, hulled and quartered lengthwise
• ¼ cup Minute Maid Orange Juice
• 1 tablespoon granulated sugar
• Whipped cream, for accompaniment

Preheat the oven to 400°F. Line a baking sheet with a silicone baking sheet or parchment paper.

To prepare the shortcakes, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, granulated sugar, baking powder, and salt on low speed. Add the butter and Minute Maid Orange Juice, and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about ¾-inch thick.

Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.

Meanwhile, to prepare the berries, place the strawberries in a bowl. Add the Minute Maid Orange Juice and granulated sugar. Set aside.

To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream, then some berries, and another dollop of whipped cream. Cover with the tops of the shortcakes and serve.

The shortcakes can be stored in an airtight container for up to 2 days.