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These are the best BBQ baby back ribs you'll ever eat! I couldn't be more excited that the unofficial start of the summer season is just a couple of weeks away, with means these ribs are definitely in my future. This Memorial Day weekend, I'll be firing up the grill and knocking back a few of these babies. I guarantee a happy crowd.

This recipe serves 6 (or 4 if they eat ribs like I do :-))

Ingredients:

Method:

Phase 1:

Phase 2:

Once the ribs are room temperature, coat the top of the ribs with your favorite BBQ sauce. You can prepare this portion of recipe ahead and keep them uncovered in the fridge until your guests arrive. You should leave yourself plenty of time to relax and drink a beer before you man the grill 😉

Phase 3:

Serve with your favorite summer salad and enjoy!

Those of you who follow me on social media, know how I love Dunkin' Donuts coffee. Here's my BBQ sauce inspired by my morning love of coffee.

Paul's Dunkin' Donuts BBQ Sauce

Makes about 3 cups.

Ingredients:

Method: 

Combine all ingredients in a large, heave saucepan. Simmer over low heart for 20 minutes until it thickens slightly. You can make the sauce ahead. It will keep in the fridge for several days.

When I had a restaurant in 1995 that was failing miserably (RIP Main Street), I had the opportunity to go to Havana Cuba for a few days on holiday. Not only did I come up with a new idea for the restaurant, Calle Ocho now located at 45 West 81st Street, but I also had the opportunity to drink some of the best dark rum I have ever had. I sipped some of that glorious nectar where Hemingway used to hang at Havana Bolero in Havana Vieja. Turns out my mother-in-law uses rum for her amazing glazed ham.

My mother-in-law, Raquel, is responsible for giving me the love of my life as well as this holiday masterpiece. Here's Raquel's famous glazed ham recipe!

Havana Club 7 Year Añejo Rum Glazed Ham

Ingredients:

Method:

Here's how to do it for apartment living.

Ingredients:

Method:

  1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible.
  2. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil.
  3. Rub the chicken with the mixture and let marinate for at least 1/2 hour. If you've got time, overnight in the fridge.
  4. When you're ready, heat up the oven to a smoking-hot 500F.
  5. Place your oven-proof pan (preferably cast iron) for a couple of minutes then remove from the oven.
  6. Put the remaining olive oil in the pan and the 2 sprigs of rosemary, then place the chicken, skin side down, in the pan.
  7. Place your brick on top of the chicken to weigh it down and cook over high heat on the stove for about 5 minutes.
  8. Then put the chicken in the oven and roast for about 15 minutes more.
  9. Remove the brick and turn the chicken skin side up and roast about 10 minutes more - a few more minutes for a bigger chicken.

If you have access to a grill, just make sure those coals are hot!

Chocolate Crinkles

Topping

Method

These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.

We like to use Cherrybrook Kitchen Gluten Free Pancake & Waffle Mix. It's as easy as it is delicious. Chef Olivia has agreed to take charge this Father's Day. Here's how it's done.

Ingredients

Method

Phase 1

Phase 2

We like to make them into shapes and letters. Of course a little bacon, chicken sausages and maple syrup add the perfect finishing touch.

While the kids and I are making a mess in the kitchen, Carolyn is supervising with a glass of prosecco.

This recipe serves 6 (or 4 if they eat ribs like I do :-))

Ingredients:

Method:

Phase 1:

Phase 2:

Once the ribs are room temperature, coat the top of the ribs with your favorite BBQ sauce. You can prepare this portion of recipe ahead and keep them uncovered in the fridge until your guests arrive. You should leave yourself plenty of time to relax and drink a beer before you man the grill 😉

Phase 3:

Serve with your favorite summer salad and enjoy!

Those of you who follow me on social media, know how I love Dunkin' Donuts coffee. Here's my BBQ sauce inspired by my morning love of coffee.

Paul's Dunkin' Donuts BBQ Sauce

Makes about 3 cups.

Ingredients:

Method: 

Combine all ingredients in a large, heave saucepan. Simmer ove rlow heart for 20 minutes until it thickens slightly. You can make the sauce ahead. It will keep in the fridge for several days.

The weather’s getting warmer and that makes me start thinking about spending some quality time in the back yard with my grill and cold one.

When it comes to beer, there’s no one better to talk to than our very own Heather Burns. Not only is she responsible for keeping The Zweben Team on course, Heather is and expert on all things beer. Heather and her fiance Ray Darmstadt are the proprietors at the St. Gambrinus Beer Shoppe on Atlantic Avenue in Brooklyn, NY.

Black Hog Granola Brown Ale – 5.5% Oxford, CT
Black Hog Granola Brown Ale – 5.5% Oxford, CT

When I told her I was planning to make my world famous ribs this Memorial Day, there was no holding her back! While I typically use Guinness in the marinade, Heather suggested using Black Hog Granola Brown. With a name like that, how can I resist giving it a try?

Heather says this dark brew from Black Hog in Oxford, CT, is an interesting spin on a brown ale. It’s brewed with granola, oatmeal,  and roasted malts and has a nice hop backbone for balance.

I think I’ll be trying a bit of the “hog” on my hog this year.

As for what to drink, she suggested a couple more tasty treats, Carton IDIPA and Finback Double Sess(ion).

Carton IDIPA – 7% Highland Park, NJ.

Heather says she loves a hoppy, fresh IPA or Double IPA to go with any spicy food. The hops in the Carton IDIPA, brewed in Atlantic Highlands, NJ, cut through the spiciness and also make a nice contrast to the rich, juicy meat.

Finback – 4.5% Queens, NY
Finback – 4.5% Queens, NY

If you’re not a fan of hoppy beers, Heather suggests the Finback Double Sess(ion), brewed in Queens, NY. Her sophisticated beer-palate says it’s a unique wheat beer brewed with Szechuan peppercorns, ginger and chamomile. The subtle pepperiness and spice, along with the light body of the beer will be refreshing and a great complement for BBQ ribs.

So everyone is happy, I think I’ll have all three on hand.

Serves 4 people:

Ingredients

Method

Ingredients

Method

*serve the chicken with rice and a delicious sautéed green vegetable.

*a dry red wine from Abruzzo would be perfect with this!!!


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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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