coals outside . The primary reason was to spare the kitchen spattering , which never makes Liz happy . Plus , it was a nice day out . And lastly , cooking the bacon in cast iron is a great way to continue curing your skillet . Once the skillet came to hit over the coals , I cooked the bacon . While the bacon was cooking , I liberally salted and peppered the ribs and then dredged them in the flour I had placed in a shallow bowl , making sure to bump off extra flour . Remove the cooked bacon and place the floured ribs in the skillet with bacon grease . The point is to sear and brown all sides of the rib , other than the bone side , in the bacon grease . This process will take around fifteen to twenty minutes , roughly three to
four minutes per side . Remove the seared ribs and bring them inside .
In a large dutch oven over medium-high heat , add a couple of tablespoons of olive oil ( I even added some of the bacon grease ) and saute the onion , celery and garlic until soft and translucent . Now add the beef broth , Guinness ( don ’ t forget to pour that half of a bottle into a glass for sipping ), the tomato paste and the tomatoes if you are using those . Submerge the ribs in the braising broth and add a couple of fresh thyme and rosemary sprigs . If the ribs aren ’ t 80 % covered , add a little more beef broth or Guinness . Put the lid on the dutch oven and move to your stove at 350 degrees . After a couple of hours , remove the lid and place it back into the oven for another 45 minutes to an hour . This will help reduce and thicken the braising liquid , which results in a wonderful sauce . We served these delicious ribs over polenta , but you could also use mashed potatoes or creamed cauliflower . Sprinkle some fresh parsley and crumble that bacon on top and enjoy !
Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends . Liz is his wife . You can contact Dave with your BBQ , cooking or grilling questions at davelobeck @ gmail . com . You can also visit their YouTube channel at www . YouTube . com / BBQMyWay .
Steak and peach salad
BY LINDSAY OWENS
Ingredients
1 lb of skirt steak , trimmed ¼ cup balsamic vinegar 1 clove diced garlic 1 tablespoon packed light brown sugar 1 tablespoon vegetable oil Kosher salt Pepper ¼ cup extra virgin olive oil Juice from a large lemon 4 cups of arugula or lettuce blend 3 ripe peaches sliced ½ cup blue cheese or feta
Directions
Put steak , vinegar , garlic and brown sugar in a bag or baking dish to marinate for 20 minutes at room temperature .
Heat skillet or grill . Take steak out of marinade and coat with vegetable oil , salt and pepper . Cook as desired .
For the dressing , mix olive oil and lemon juice with salt and pepper .
Combine arugula or lettuce with peaches , cheese and steak . Toss to coat with dressing .
Photo by Lindsay Owens
ILLIANA MAGAZINE — SUMMER 2022 29