The Chew: Paula Deen’s Succotash Recipe & Memphis Dry-Rub Ribs

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The Chew: Paula Deen’s Memphis Dry-Rub Ribs & Succotash

On The Chew, Paula Deen showed us summer cooking done right with her Memphis Dry Rub Ribs Recipe, and to compliment it, a delicious Succotash recipe.

The Chew: Memphis Dry-Rub Ribs Recipe

The Chew: Paula Deen's Succotash Recipe & Memphis Dry-Rub Ribs

Paula Deen’s succotash recipe makes for a refreshing complement to any meal.

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  • 2 racks Baby Back Ribs (1 1/2 pounds each)
  • 2 teaspoons Salt
  • 2 teaspoons Light Brown Sugar
  • 2 teaspoons Paprika
  • 1 1/2 teaspoons Garlic Powder
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons ground Cumin
  • 1 teaspoon Black Pepper
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon Cayenne Pepper

The Chew: Memphis Dry-Rub Ribs Directions

  1. Place the ribs in a large roasting pan.
  2. In a small bowl, combine all the remaining ingredients to make the spice rub.
  3. Rub the spicy mixture all over the ribs.
  4. Get in there real good and make sure you don’t miss any spots.
  5. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  6. Grease the grate by brushing with oil.
  7. When you are ready to cook the ribs, preheat the grill.
  8. Adjust the heat for low, indirect grilling.
  9. Place the ribs over indirect heat, cover, and cook, turning occasionally, until the ribs are tender and just about falling off the bone, 3 to 3 1/2 hours.
  10. Try slow grilling or baking these ribs.

The Chew: Succotash Recipe Ingredients

For the The Lady’s Indian Succotash:

  • 1 Ham Hock (about 1/2 pound)
  • 1/2 teaspoon House Seasoning (see below)
  • 1/4 teaspoon Seasoned Salt
  • 1 package (16 ounces) Frozen Green Butter Beans or Lima Beans (or 2 1/2 cups Fresh Green Butter Beans)
  • 2 tablespoons Butter
  • 1/2 teaspoon Hot Sauce (or other Hot Sauce)
  • 4 slices Bacon (chopped)
  • 1 package (16 ounces) Frozen Shoepeg Corn (or 1 1/2 cups fresh if you can get it)
  • 2 cups sliced fresh or frozen Okra
  • 1/3 cup chopped fresh Parsley
  • 1 teaspoon Chicken Bouillon Granules
  • 4 Tomatoes (cut into chunks)
  • 4 tablespoons Compound Butter

For the House Seasoning (makes 1 1/2 cups):

  • 1 cup Salt
  • 1/4 cup freshly ground Black Pepper
  • 1/4 cup Garlic Powder

The Chew: Succotash Directions

For the The Lady’s Indian Succotash:

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  1. Put the ham hock in a large stockpot with 2 quarts of water.
  2. Bring to a boil over medium high heat.
  3. Reduce to a simmer, then add the House seasoning and seasoned salt.
  4. Cover and cook for 1 1/2 hours.
  5. Add water as needed (up to 2 cups) to keep the meat covered as it cooks.
  6. Remove the ham hock and reserve it for another purpose.
  7. Add the beans, 2 tablespoons of the butter, and the hot sauce and return to a boil.
  8. Reduce the heat, cover, and cook over low heat until the beans are tender, about 20 minutes.
  9. Remove the beans from the pot and reserve the cooking liquid.
  10. In a large skillet, cook the bacon over medium high heat until crisp, about 5 minutes.
  11. Add the corn, okra, cooked beans, and about 1 1/2 cups of the cooking liquid from the bean pot.
  12. Simmer for 10 minutes.
  13. Add the parsley and chicken bouillon, cover and simmer, stirring occasionally, for 20 minutes.
  14. Throw in the tomatoes and the compound butter at the last minute. Simmer until the tomatoes are hot. The dish delivers with its beauty and flavor.

For the House Seasoning: 

  1. Combine all the ingredients in a bowl.
  2. Store in an airtight container for up to 6 months. 
  3. Makes 1 1/2 cups.

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