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Nov 26, 2015

A Matter of Mousse

Mousse, the French word for “foam,” is a prepared food that incorporates air bubbles to give it an airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousses are typically made with beaten egg whites or whipped cream, and most often flavored with chocolate or puréed fruit.  Savory mousses can be made of fish and may contain herbs for flavoring. They sometimes rely on unflavored gelatin to hold their texture and shape.

The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892.

A "Housekeeper's Column" in the Boston Daily Globe of 1897 published one of the first recipes for chocolate mousse. The dish was more like chocolate pudding, instead of today's stiff, but fluffy, mousse.

Mousse became popular with the introduction of electric mixers as this made the foaming process much, much easier. As a matter of fact, mousse is so popular that it’s even got its own national holiday! You can celebrate National Mousse day this coming Monday, November 30th by trying one of our tasty recipes below. Chocolate Mousse

3/4 cup chilled heavy cream, or topping divided

4 large egg yolks

½ cup espresso or strong coffee

3 tablespoons sugar, divided

1/8 teaspoon kosher salt

6 ounces semisweet chocolate (60-72% cacao), chopped

2 large egg whites


Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume, about 1 minute.

Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.

Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

Divide mousse among six small glasses or ramekins. Chill until firm, at least 2 hours.

Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; pipe or spoon over mousse.



6 ounces semisweet chocolate, chopped

6 ounces margarine, cut into small pieces

4 large eggs, separated

2/3 cup, plus 1 tablespoon sugar

2 tablespoons orange liquor or red wine

1/2 teaspoon vanilla extract


In a double boiler melt together the chocolate and margarine, whisking over the barely simmering water, until smooth. Remove from heat.

In a large bowl, whisk the yolks of the eggs with the 2/3 cup of sugar, liquor, for about 3 minutes until the mixture is thick. Then fold the chocolate mixture into the egg yolks.

In a separate bowl, beat the egg whites until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

Fold one third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

Transfer the mousse to 6 martini glasses or dessert bowls, and refrigerate for at least 4 hours, until firm.



Nov 19, 2015

Baking Day

Did you know November 15th National Bundt Cake day? While we missed it we can still celebrate!

A bundt cake can be any cake that is baked in a Bundt pan, forming it into a distinctive ring shape.  The shape of the Bundt pan was originally inspired by the traditional European fruit cake known as Gugelhupf.  

 It was in the 1950s and 1960s that the style of baking pan was popularized after cookware manufacturer Nordic Ware trademarked the name “Bundt” and started producing Bundt pans made from cast aluminum.  There are similar pans that are sold as “fluted tube pans” or other similar names but typically everyone refers to all fluted pans with a hole in the center as “bundt.”

Due to the difficulty frosting a ring shaped cake, bundt cakes are typically served undecorated, glazed or dusted with confectioners’ sugar.

In the beginning, the Bundt pan did not sell well and Nordic Ware considered discontinuing it.  Then in the 1963 Good Housekeeping Cookbook, the Bundt pan was mentioned and sales increased.  In 1966, sales really increased when a Bundt cake called the “Tunnel of Fudge”, took second place at the annual Pillsbury Bake-Off, earning the winner a $5,000.00 prize.  The publicity from the Bake-Off resulted in more than 200,000 Bundt pan requests.

To date Nordic Ware has sold more than 60 million Bundt pans across North America—that’s a lot of cake!

To mark the 60th anniversary of the Bundt pan, the company and the state of Minnesota designated November 15 as National Bundt Day.

Try one of our tasty recipes to celebrate the bundt even if we did miss the actual holiday!


The best part of this recipe is that it makes two cakes—one for now and one for the freezer!


1 cup oil

2 ½ cup sugar

4 eggs

1 t vanilla extract

1 cup cocoa dissolved in 2 cups very hot water

3 cups flour

2 teaspoons baking soda

½ teaspoon baking powder



2 cups confectioners’ sugar

2 tablespoons good quality cocoa

2 tablespoons oil

2 tablespoons hot water


Preheat oven to 350 degrees F. Grease and flour two 10 cup Bundt pans.

Mix oil, sugar, eggs and vanilla.  Add cocoa and water mixture.  Add flour, baking powder and baking soda and stir until no lumps of flour are visible.  Pour batter into prepared pan.

Bake 1 hour or until the cake springs back when pressed.  Remove from oven and cool completely.

Turn out of the bundt pan once it has cooled enough to hold it easily.

Mix glaze ingredients until no lumps remain. Pour over the two cakes. Allow it to set.

Cinnamon Sour Cream Bundt Cake

If you like cinnamon, this cake is a great way to load up on that warm spice. This sweet, moist cake is layered with a brown sugar and cinnamon crunch.

 2 eggs

1 1/2 sticks butter at room temperature

1 cup sugar

1 cup sour cream

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

For the topping:

1 cup brown sugar

1 cup cinnamon chips (available at The Peppermill)


Preheat oven to 325 degrees F. Spray a 10 cup Bundt pan with flour and oil spray.

 In your mixer bowl, cream butter and sugar until smooth. Add eggs and vanilla and mix until well combined.  Mixture may appear curdled—not to worry, it will become smooth once the dry ingredients are added.
Sift dry ingredients together. Alternate adding dry ingredients and sour cream to the cake batter.  Mix briefly after each addition.
In a separate bowl, mix topping ingredients.  Sprinkle ¼ cup of the topping into the Bundt pan.  Spread half the batter into Bundt pan, add ½ cup of the topping, and then add remaining batter. Sprinkle the rest of topping mixture on top of the batter.

Bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and cool. 


Nov 18, 2015


Cucumbers are believed to have originated in India and have been cultivated about three thousand years. While cucumbers are especially popular in Greek and Arab cuisine, there is no evidence that the species known as “Persian cucumber” originates in that part of the world.
Cucumbers have an amazing capacity to retain water and to remain cool. Its interior may be up to twenty degrees cooler than its exterior. A fact that explains the old expression, "cool as a cucumber".
Similar to a common green-skinned cucumber, the Persian cucumber measures about four to five inches long. The crunchy watery texture offers a sweet flavor.
The sweet-tasting Persian cucumber makes an excellent addition to salads, sandwiches, and is even ideal for making crisp pickles. Slice thinly; sprinkle with salt; let stand about a half hour; drain; add white vinegar and slivered onions or lemon juice and dill or a splash of white vinegar, chopped dill and a generous spoonful of sour cream; mix well and serve. To store, refrigerate cucumbers in a crisper drawer.
Having practically no fat, cucumbers are low in calories and offer a small measure of fiber. Peeling Persian cucumbers is not necessary but washing is recommended as they are waxed to retain moisture for markets. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruit and vegetables effectively lowered blood pressure. So start by adding vegetables to your diet today!

Preserved lemon is a staple in Sephardic cuisine. If you are unfamiliar with it or do not want to prepare it, use the lemon zest for excellent results.

3 cups diced unpeeled Persian cucumbers

1 1/2 cups assorted cherry tomatoes, halved or quartered
1/4 cup finely chopped white onion
3 tablespoons checked fresh parsley, coarsely chopped
1 tablespoon checked fresh mint, coarsely chopped
2 teaspoons minced preserved lemon or 1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste

For the preserved lemons:
Lemon juice
Kosher salt

Put a kettle of water on to boil.
Use a large clean jar with a tight-fitting lid for preserving the lemons. See how many lemons will fit into the jar. You’ll need those lemons plus the juice from about 1 1/2 times that amount.
Leaving one end intact, cut each lemon you’re preserving into quarters lengthwise. Fill each lemon “blossom” with about a tablespoon of salt and place in the jar.
Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.
Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.
To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.

Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon (or zest), lemon juice and salt in a medium bowl. Let stand for at least 10 minutes (and up to 2 hours) for the flavors to meld.
Add oil and toss to coat. Season with pepper.

1/2 cup rice vinegar
1/4 cup water
½ teaspoon crushed red pepper
1 teaspoon sugar
3/4 teaspoon kosher salt, divided
2 cups sliced unpeeled Persian cucumbers
A few sprigs fresh dill
1/4 cup nonfat plain Greek yogurt
1 1/2 tablespoons olive oil
Freshly ground pepper
1/3 cup crumbled feta cheese
4 radishes, thinly sliced
2 scallions, thinly sliced

Combine vinegar, water, chile, sugar, and 1/2 teaspoon salt in a small saucepan. Bring to a boil, then simmer for 2 minutes. Let cool slightly.
Place cucumbers in a shallow bowl or glass dish along with dill sprigs. Carefully pour on the hot liquid. Refrigerate, stirring once or twice, for 20 minutes. Strain off most of the liquid.
Transfer 2 tablespoons of the liquid to a large bowl. Whisk in yogurt, oil, pepper and the remaining 1/4 teaspoon salt. Add the cucumber mixture, feta, radishes and scallions; gently toss to combine.

Oct 29, 2015

Challah Redux

What to do with that bag of challah ends left from yom tov? We’ve all had that dilemma from time to time and having a few tasty recipes on hand will prevent your family from rolling their eyes over the dinner table.

Leftover challah makes the best croutons! In a different league entirely than the over-salted tiny cubes you purchase in the grocery. You can add seasonings to match the salad or leave them simple. Combine your homemade croutons with tomatoes, basil, salt, oil and vinegar for a satisfying panzanella salad.

Standard fried French toast is another way to use challah, of course, but we prefer the baked recipes. One can add so many flavors to that dish that no one will ever be bored of French toast again.

To help the challah absorb egg mixture spread out bread slices or cubes on a rimmed baking sheet; let stand overnight before freezing in an airtight container or Ziploc bag.


Leftover challah makes the best croutons! In a different league entirely than the over-salted tiny cubes you purchase in the grocery. You can add seasonings to match the salad or leave them simple. Combine your homemade croutons with tomatoes, basil, salt, oil and vinegar for a satisfying panzanella salad.


12-16 ounces challah

2 tablespoons good quality olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Optional add-ins:

Smoked paprika—adds flavor to any soup

Crushed fresh garlic—perfect on vegetable soups or potato-based soups

Cinnamon or pumpkin pie spice—add this when your croutons are garnishing butternut or pumpkin soup

Cumin or curry powder—Mediterranean type soups or bean soups and any soup containing curry

Oregano and basil (dried or fresh)—just right for tomato soups


Preheat the oven to 350 degrees F.

Line a sheet pan with parchment paper or a silpat.  Slice the challa about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.

Place the croutons on the lined sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.


The best part of this dish is the advance prep! Do all the work the night before and pop it in the oven the next morning.


For the French toast:

1-pound challah, cubed and dried overnight

butter, room temperature (for baking dish)

4 large eggs

4 large egg yolks

2 cups heavy cream

2 cups whole milk

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoons ground cinnamon

1/2 teaspoons ground nutmeg

1/2 teaspoons kosher salt


Pecan crumble and assembly:

1/2 cup pecans

2 tablespoons chilled butter, cut into pieces

2 tablespoons light brown sugar

1/2 teaspoons kosher salt




Butter a 13”x9" baking dish.

Toss bread cubes into prepared dish. Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over challah, pressing down to help it soak up custard. Cover and chill at least 2 hours or up to one day. Keep chilled.


For pecan crumble and assembly:

Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.

Scatter pecan crumble over soaked challah. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with maple syrup or honey.


Oct 22, 2015

Best of the Brownie

It is often thought that brownies are the lucky result of a cook’s mistake.  Rumor has it that the cook in question left the baking powder out of her cake and it fell in.  She didn’t want it to go to waste so she cut squares of the flat cake and served it as a new delicacy.  While it makes for an entertaining tale, it can hardly be true as brownies are denser than a fallen cake and contain no liquid other than eggs. 

Basic brownie recipes contain little or no leaveners like baking powder or soda and they always call for the chocolate and butter or margarine to be melted.  Original recipes don’t include flavorings such as vanilla or rum and are often made with unsweetened chocolate.  The classic brownie consists of very few ingredients: butter or margarine, sugar, chocolate, eggs, and flour.  These ingredients result in a fudgy brownie which purists habitually claim are the only authentic brownie.  Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Creaming incorporates air into the mixture, which causes the brownies to rise.  Many recipes use unsweetened chocolate with a plenty of sugar to balance its bitterness.


This recipe is dairy—you can switch the butter for margarine and the dulce de leche for parve caramel cream.

8 tablespoons butter (1 stick) cut into chunks

7 ounces bittersweet chocolate, chopped

¾ cup flour

½ teaspoon baking powder

2 eggs, at room temperature

1 cup sugar

¼ teaspoon salt

2 teaspoons vanilla extract

2/3 cup chopped pecans, about 3 ounces

1/3 cup semisweet chocolate chips (optional)

½ cup dulce de leche (milk caramel)


Preheat oven to 325 degrees F.  Prepare a piece of parchment paper 15” long.  Fold it lengthwise to form a 9” wide piece. . With fold face down, place parchment into a 9” square pan allowing excess to hang over the edges of the pan. Spray with grease-and- flour spray.

Melt butter and chocolate in a double boiler. Stir occasionally until smooth and combined; cool. Whisk together flour and baking powder; set aside.  In a separate bowl, beat eggs.  Add sugar, salt and vanilla; whisk until combined.  Add cooled chocolate mixture; whisk together.  Add flour and stir to combine.  Add chopped pecans and optional chocolate chips.

Spread half of brownie batter in prepared pan.  Drizzle ¼ cup caramel over batter. Drop remaining batter in large mounds over caramel layer. Drizzle additional ¼ cup caramel over batter Using tip of a knife, swirl with batter.  Bake brownies for 35 to 40 minutes, until a toothpick inserted into center comes out with some moist crumbs attached.  Cool brownies on wire rack for 1 ½ hours.

Holding the parchment edges hanging over the edge of the pan, lift out brownies.  Peel away paper. Cut brownies into 25 squares.


15 tablespoons butter or margarine, cut into small pieces

15 ounces semisweet chocolate

3 ounces unsweetened chocolate

2 ¼ cups sugar

6 eggs

3 teaspoons vanilla extract

1 ½ teaspoons instant coffee

1 cup flour



6 ounces quality white chocolate, parve or dairy, finely chopped

1/3 cup heavy cream or topping


Preheat oven to 325 and center a rack in the oven.

Spray a cookie sheet with non-stick spray and place a piece of parchment in it to fit.

Melt chocolate and butter in a double boiler until just melted. Remove the pan from the heat and let come to room temperature.

In a mixer attached with the whisk attachment place the chocolate mixture and the sugar.  Mix on medium low. Add the eggs. Add the vanilla and the instant coffee. Add flour and stir.

Scrape the batter into your prepared pan and smooth out evenly with a spatula.

Bake for 30 min. Let the brownies cool completely.

To make the glaze, put the white chocolate into a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Let it sit for a full 2 minutes. Gently stir with a rubber spatula until the mixture is smooth.

Pour the white chocolate over the cooled brownie.  Using an offset spatula spread the glaze evenly. Refrigerate the brownies for about 20 minutes before cutting into squares.



Sep 10, 2015

Apple Appeal

On Rosh Hashanah we tend to eat more apples than those dipped in honey. Preparing recipes containing apples has become part of our tradition. Lucky thing there are hundreds of delicious ways to do that. Here are a few simple but tasty dishes that are sure to please your family!


There are hundreds of strudel versions; we like the traditional taste of phyllo dough

For the filling:

2 to 3 Granny Smith apples (about 1 pound), peeled and shredded

Juice of 1/2 lemon

1 teaspoon cinnamon, plus more for sprinkling

1/2 cup brown sugar, packed

1/2 cup crushed graham crackers

2 tablespoons canola oil


For assembly:

6 sheets phyllo dough

2 tablespoons oil for brushing phyllo sheets, plus more if needed

1 tablespoon granulated sugar



2 cups confectioners' sugar

3 tablespoons water

1 tablespoon oil


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the apples, lemon juice, cinnamon, brown sugar, cookie crumbs, and oil in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place one sheet of phyllo on the work surface and brush lightly with oil. Place another sheet phyllo on top of the previous sheet, brushing with more oil. Repeat with the remaining sheets, brushing each with oil, stacking all 6 sheets.

Save the rest of the dough for another use.

Place the apple mixture on the lower third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.  Tuck in open ends to keep filling from falling out. Transfer to the prepared baking sheet. Brush the top with oil and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown.

Thoroughly mix glaze ingredients. When you have removed strudel from oven, allow it to cool 10 minutes and drizzle glaze over strudel.


A simplified version of a classic French dessert

4 cups Golden Delicious apples, about 3, peeled and thinly sliced   

¾ cup sugar

½ teaspoon ground cloves

¼ teaspoon grated lemon peel

½ cup orange juice

2 tablespoons orange liquor

1/3 cup canola oil

3 cups challah crumbs


Preheat oven to 350 degrees.  Lightly grease 8 ramekins.

Mix the apples with the sugar, cloves, lemon peel, orange juice and liquor.  Set aside.  Toss the breadcrumbs with the oil. 

Fill ramekins with 5 alternating layers of apples and crumbs, starting and ending with breadcrumbs.  Press down on the layers as you fill the ramekin.

Cover and bake for 20 minutes.  Uncover and bake for 10 more minutes or until the crumbs are browned and the apples are tender.  Serve warm.


This dish can be assembled and frozen raw for convenient baking on yom tov.

for the filling:

9-10 apples (I use a mix of Granny Smith and Golden Delicious)

2-3 teaspoons lemon juice to add tartness if the fruit is overly sweet

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup cranberries (fresh or frozen)

1 12 ounce can cherry pie filling


for the topping:

1 cup flour

1 cup brown sugar

2 cups rolled oats

1 stick margarine


Preheat oven to 350 degrees.  Peel and slice apples thinly. Toss fruit slices with lemon juice, cinnamon and nutmeg. Layer and pack tightly in a 9” x13” deep casserole dish.  Avoid disposable pans when making crisps because they cannot be turned out for serving.  They will fall apart, resulting in a sodden mess. Add cranberries and stir in cherry pie filling.

In a bowl stir together flour and brown sugar until no lumps remain.  Add the oats and combine.  Cut up the margarine and work it into the dry ingredients using a pastry blender or your fingertips.  There should be no visible margarine remaining.  Crumble the mixture evenly over the fruit, completely enclosing it.  Bake 50-60 minutes or until the fruit is bubbly and the crumb topping has darkened.

You can also prepare this dish in individual ramekins for ease of serving.  It will yield 12 portions.

Serve hot or at room temperature—with or without ice cream.


Aug 20, 2015

Rib Ticklin’

If you love beef on the grill but have been less than satisfied with how your grilled ribs turned out, you are not alone.  The best beef ribs are slow roasted or grilled over low heat for hours until the meat is literally melting off the bones. Most home cooks don’t want to spend hours at the grill watching and turning the ribs. Boiling the meat in a marinade, brine or juice mixture eliminates the need to cook the meat for hours yet achieves the same tender, finger-lickin’ results.  In addition, having the ribs precooked allows you to begin preparing earlier in the day freeing up your time for last minute things like salad and side dishes. You don’t even need to feel like you are cheating on the grilling—just say “all the best barbecue cooks are doing it this way”!
Try one of our tasty recipes today and be sure to stock up on napkins!

for the ribs:
15-18 spare ribs on the bone
1 cup bourbon (Old Williamsburg shnapps)
2 cups water

for the spice rub:
3 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoon ground black pepper
1 tablespoon garlic powder

for the sauce:
2 cups ketchup
½ cup honey
1/3 cup bourbon
¼ cup mustard
2 cloves garlic, crushed
1 teaspoon onion powder
2 tablespoons hot sauce, optional

Prepare the ribs:
Place the ribs in a wide stockpot.  Pour the bourbon and water over them and bring to a boil.  Cook one hour over medium heat until the meat is easily pierced with a fork. Remove from the liquid and pat dry. This can be done earlier in the day and refrigerated once the ribs are cooked.
Grill the ribs:
Grease the grill racks with an oil-dampene

d paper towel.  Preheat the grill on high for 10 minutes if you are using a gas grill.  In a charcoal grill, allow the briquettes to burn until uniformly grey.   Mix together all the spice rub ingredients.  Sprinkle spices on the ribs, coating generously.  
Turn off two burners and lower the remaining one to medium on a gas grill or arrange the charcoal to cover 1/3 of the bottom of the barbecue.  Arrange the ribs on the rack over the area that has no flame or coals.  Close the grill and allow ribs to cook for 45 minutes.  The temperature in the grill should be between 300 and 325 degrees. 
Combine all the sauce ingredients in a medium saucepot.  Bring to a boil and continue to cook until sauce is thickened, about 15 minutes.
Open the cover and spread the sauce liberally over the ribs, turning to coat both sides.  Grill 15 minutes longer or until meat pulls easily away from the bone.  Spread with more sauce before serving.

Here’s an even simpler version:

2 1⁄2-3 lbs beef ribs
16 ounces barbecue sauce; original or hickory flavored

Place the ribs in an 8-quart stockpot. Add enough water to cover ribs. Mix in about 1 cup barbecue sauce to the water. Cover, and bring to a boil.  Reduce heat. Simmer covered for 2 hours, until ribs are tender.  This can be don’t a few hours before dinner.
Preheat gas or charcoal grill to medium.
Remove ribs from water and place in a large bowl. Brush the ribs generously with additional barbecue sauce.
Transfer ribs to preheated grill. Close grill lid. Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often. Be careful not to overcook the ribs, as they will dry out