SAN ANTONIO – They’ve done it again! Fischer & Wieser share three easy recipes to wow your family this Easter.
You can find their products online at their website, and check out the recipes below.
Fall-off-the-bone baby back ribs
• 2 to 2 1/2 pounds baby back pork ribs
• Salt and black pepper
• Four Star Provisions Texas Whiskey Glaze
Heat oven to 275° F, or for your convenience, use a crockpot on high for 4 hours or on low for 8 hours.
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the optional note below.
Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan.)
Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 1/2 to 3 1/2 hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the Texas Whiskey Glaze
Optional: Move an oven rack near the top of the oven. Turn the broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
German Style Potato Salad
• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley.
• 1/4 cup of Four Star Provisions Fig Mustard Dip
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt and pepper to the pan and bring to a boil.
Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
• 12 hard-cooked eggs, peeled
• 1/4 cup mayonnaise
• 1/4 cup Four Star Provisions Fredericksburg Brat Haus Beer Mustard
Optional: Chopped hickory smoked bacon: oven-baked or pan-fried
Place eggs in a single layer in a saucepan and cover with enough water that there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing the yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, top with bacon and serve.