It’s been awhile since I did a Chef Kev post (do you like his new banner?) but after last night’s dinner, I just have to share.

For those of you who don’t know, my husband is a 6′ 5″ soccer goalie who is in the finance industry by day – and a master chef (in my humble opinion) by night!

Don’t believe me? Check out what was on my dinner table yesterday…

Rib-erific I tell you. YUM.
I love these ribs because they aren’t the messy ‘saucy’ kind (not my fave). These remind me more of a ‘dry rib’ but are much more tender and juicy than your typical appetizer style dry rib (that you might think of served in a restaurant). Fantastic.
And yes, that is a dynamite salad you see in the background. 
Now to share both with you 🙂 … well not in reality as I ate it all, but I can share how he did it. Does that work?
Preheat your oven to 300°
Trim the ribs and place on tinfoil on a baking sheet
Coat with olive oil
Apply your rub, which in this instance was “Bayley’s Memphis Heat Spice Rub” (more on that below)
In addition to Bayley’s Memphis Heat, Chef Kev added a bit more brown sugar, salt and Rufus Teague Meat Rub
Cook for 2 hours – middle rack
Now, to get to that Memphis Heat Rub I mentioned above…
My dad also loves cooking so he and Chef Kev can often be found chatting about different cooking techniques, spices, rubs, ways to prep things etc. One year on Chef Kev’s birthday my dad put together a jar of one of his special rubs – and called it “Bayley’s Memphis Heat Spice Rub” – I got called in to make the label ;). This rub is so good that I think this is already our third or fourth jar of it.
So, to make your own Bayley’s Memphis Heat Spice Rub here is what you combine (look at me, sharing a special family secret – thanks Dad!)
Bayley’s Memphis Heat Spice Rub
2.5 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sea salt
1/2 tbsp paprika
1/2 tbsp brown sugar
1/2 tsp black pepper
1/4 tsp cayenne
for a hotter version you can add:
1 tsp pasilla powder
1 tsp chipotle powder
1 tsp smoked paprika
You may wish to double this to get good coverage on your ribs!
We  have the hotter version and I don’t think it’s unbearably hot – I’d make that version 😉
And when your two hours are up, you are left with these beauts…
Hands up if you’re salivating!
To go along with these fantastic ribs, Chef Kev made an amazing salad…
Chef Kev’s Amazing Salad

First up, Saute some black beans and corn in a pan with some olive oil, a bit of jalepeno and ancho chili powder. Set aside.

Make your crispy shallots (as seen on the top) by thinly slicing some shallots (Chef Kev used a mandolin slicer to get thin and uniform pieces).

Next, dust your shallot pieces with flour, tossing lighty and seperating (think teeny tiny onion rings).

Then, fry your shallots by first warming some canola oil on medium heat – don’t toss the shallots in until the oil is hot enough (test it by flicking in a drop or two of water. It should sizzle and pop).

Stir the shallots in the oil until they are golden brown.

Scoop out and place into a sieve so that the oil drains out and your shallots stay nice and crispy (placing your sieve onto a paper towel is a great trick to draw out some of the extra oil). Set aside.

Then, toss together arugula, red pepper, fresh basil (or cilantro) and your black bean and corn mixture. On top of that add some shaved parmesan cheese and layer on your crispy shallots.

Finish by drizzling on a dressing. Chef Kev suggests an ancho chile one or a chipotle ranch option (my fave). To make the latter, simply stir in a bit of chipotle powder to a fine quality ranch dressing. We like the Litehouse Homestyle Ranch (found in the produce section versus the salad dressing aisle).

And there you have it – another fantastic Chef Kev dinner! Enjoy!

Enjoying what comes out of the Chef Kev kitchen? Check out all his tasty creations here!

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