Former Shows & Episodes

Stripped Down Kitchen

Geoff Johnson & Rocky Fino

Stripped Down Kitchen – Tailgate Football Party Part 2…The Meat

The football playoffs continue and so does our discussion with the football tailgate party. There is no such idea of a vegetarian tailgate party, and if there is one, Chef Geoff and Rocky are not attending. Grill party meat starts with ribs as we cook up baby backs, pork spare ribs and beef short ribs. Add to that some red cabbage slaw and a simple guacamole to go with last week’s chips and we are ready for kickoff. Suit up in your team’s colors and tune in!

4th and Goal Short Ribs

? Short Ribs – 10 lbs.
? Chicken broth – 3 cups
? Onion – 1 ½
? Flour – ½ cup
? Olive Oil – 3 Tbs
? Salt n Pepper To taste

Step one:
? Flour, salt and pepper ribs on all sides

Step two:
? Chop onion in approximately ½? squares
? Preheat 1 tablespoon of oil in large pan
? Add onions and cook over medium heat for approximately 5 minutes and
remove from heat

Step three:
? Preheat 1 tablespoon of oil in a separate pan
? Brown ribs on all sides

Step four:
? Once ribs are all brown, place in deep pot
? Add sautéed onions and chicken broth
? Cover and bring to a boil, reduce heat and simmer for approximately
2 ½ hours or until ribs are tender
? Stir and move the ribs around periodically in order for them to cook evenly

Step five:
? Serve ribs on a platter
? Blend the remaining mixture and use as a sauc