Dinner, Sunday, August 22, 2010

• Baby back ribs
• Sliced heirloom tomatoes with sea salt and olive oil
• Sauteed zucchini, corn, and poblanos
• Macaroni salad
• Hot fudge sundaes

Great to catch up with friends we haven't seen all summer. Mario outdid himself on the ribs. Anointed the racks with our friend, Jeff's, fantastic rub overnight, then cooked them low and slow for four hours over indirect heat with hickory chunks carefully monitoring the temperature to keep it between 220-280℉. They were pink 2/3 of the way to the bone, still moist and tender...accompanied by some Gates sauce they were spectacular. Nice homey sides.

Mom's Hot Fudge Sauce

• 1 c. sugar
• 1/3 c. cocoa
• 1/2 tsp. salt
• 1/4 c. light corn syrup
• 1/2 c. water
• 1 tsp. vanilla
• 2 Tbs butter

Mix sugar, cocoa, salt, corn syrup and water in a small saucepan. Bring to a boil and cook to 228℉ or to very soft ball stage. Remove from heat and after it has cooled slightly, stir in vanilla and butter. Transfer to a glass jar if not using immediately.

Reheat by setting jar in simmering water--but DO NOT STIR as the sauce will break.

This is my favorite hot fudge of all time not only for the flavor, but because when spooned over ice cream, it partially hardens to chewy candy-like ribbons. Vanilla ice cream, this fudge, and a scattering of chopped walnuts. Nuff said, although to truly gild the lily, make a brownie sundae, using Joy of Cooking's recipe for Brownies Cockaigne. Booyah!